4-HANDS-DINNER

Heiko Nieder (19 GaultMillau Points and 2 Michelin Stars)
«The Restaurant», The Dolder Grand

Heiko Nieder, from Germany, completed his culinary training at the Hotel Vier Jahreszeiten in Hamburg. His professional career has taken him to Restaurant Le Canard in Hamburg, Hotel zur Traube in Grevenbroich and Restaurant Vau in Berlin.
Since the opening of The Dolder Grand in 2008, he has been Chef Fine Dining at The Restaurant, where he has consistently impressed guests with a distinctive cuisine that combines precision, creativity and depth of flavour. Under his leadership, The Restaurant has become Zurich’s most highly decorated restaurant, awarded 19 GaultMillau points and 2 Michelin stars. In October 2018, Nieder was named “Chef of the Year 2019” by GaultMillau.
Since April 2021, he has also served as Culinary Director, overseeing the hotel’s entire culinary concept, including its five restaurants, among them the farm-to-table garden restaurant blooms. His latest format is The Chef’s Table — an exclusive experience set directly in his kitchen, where guests can witness first-hand how culinary masterpieces are created.
His innovative spirit extends beyond the kitchen. With his cookbooks Heiko Nieder – The Restaurant (2021) and Private Dining (2025), he brings his culinary signature into private kitchens as well.

Deepanker Khosla (1 Michelin Star and 1 Michelin Green Star)
«Haoma», Bangkok, Thailand

Deepanker Khosla, affectionately known as “DK”, grew up in Prayagraj, India, where he discovered his passion for cooking at an early age. After completing his training and gaining his first professional experience in India, he moved to Bangkok in 2014, where he opened his own restaurant, Haoma, in 2017.
Guided by his philosophy of “Grow and Give Back”, he created Thailand’s first zero-waste restaurant, complete with its own urban farm and aquaponics system, and committed entirely to sustainable, regenerative ingredients. His Neo-Indian cuisine combines millennia-old Indian culinary traditions with contemporary finesse and a deep reverence for nature.
In 2023, Deepanker Khosla became the youngest Indian chef ever to be awarded a Michelin star; at the same time, Haoma received a Michelin Green Star, making it the only Indian restaurant in the world to hold this double distinction. In 2024, Haoma was named the most sustainable restaurant in Asia by The World’s 50 Best Restaurants.
Deepanker Khosla is not only a chef, but also a visionary: during the pandemic, he organised one of Thailand’s largest soup kitchens in Bangkok, providing meals to more than 300,000 people.