Our Team
Simon Bantle, Head Chef
Head Chef Simon Bantle represents a new generation of culinary talent. Trained at the acclaimed Restaurant Bareiss in Germany’s Black Forest, he developed his craft in some of the region’s most respected kitchens. His journey later took him to Epoca by Tristan Brandt in Flims, where he played a key role in the restaurant’s first Michelin star. Before joining Florea, he led the kitchen at Hotel Restaurant Goldener Engel, earning recognition from the Michelin Guide within his first year at the helm.
Louis Rosiny-Than, Restaurant General Manager
Louis Rosiny began his culinary apprenticeship alongside Executive Chef Simon Bantle at the renowned Hotel Bareiss in Baiersbronn before continuing his journey through a number of distinguished luxury hospitality establishments. Today, as Restaurant Manager of Florea at Park Hyatt Zurich, he shapes the guest experience with a deeply personal approach to hospitality and service.