The Chef

Born and raised in the heart of Alsace, France, Frédéric Kempf brings a rich culinary heritage and passion for fine dining to Hotel Regina. Growing up in a family of chefs in Munster Valley, his love for cooking was nurtured from an early age. After honing his craft at the prestigious Hotel School of Strasbourg, Chef Kempf gained experience at renowned establishments such as the Auberge de l'Ile in Illhaeusern and the Schwarzer Adler in Oberbergen.

With each new experience, Chef Kempf’s culinary vision evolved. His journey took him from the elegant kitchens of Hôtel du Parc in Villars-sur-Ollon to leading the acclaimed restaurant Clarines d'Argent in Metzeral. Seeking fresh challenges, he helped launch the bistronomic restaurant L'Empreinte Avaline in Val d'Isère in 2022, before bringing his creativity and expertise to Hotel Regina in Wengen.

At Hotel Regina, Chef Kempf combines his deep respect for tradition with a desire to push culinary boundaries. His dishes are a harmonious blend of classic French techniques and bold, contemporary flavors, crafted with seasonal ingredients and a commitment to excellence. Each plate tells a story of his journey, inviting you to experience the artistry and passion behind every meal.