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From Wengen in the Swiss Alps, Chef Will Gordon shares his passion for his profession and his enduring commitment to a healthy, ethical and sustainable cuisine.
From Wengen in the Swiss Alps, Chef Will Gordon shares his passion for his profession and his enduring commitment to a healthy, ethical and sustainable cuisine.
I began my training with three years at the Westminster Kingsway Catering College, after which I worked with renowned chefs like Gary Rhodes and Jamie Oliver. I then went to work at the Michelin-starred Trinity restaurant, where I learned pastry making and kitchen management. In a gastropub in Highgate, I worked in every section, including in-house charcuterie. I spent six years at Odette’s, developing from a Commis to a Chef by the time I was 24, and specialising in traditional French cuisine. At the two Michelin star Restaurant Sat Bains in Nottingham, I was the Sous Chef for two years. I also had the opportunity to work at an Italian restaurant in Norwich, where I trained under the guidance of a Sicilian Chef. After that, I spent three years as Executive Chef at the Cambrian Hotel in Adelboden, where I developed the concept of mountain sharing. I’m currently Executive Chef at the Grand Hotel Belvedere.
I began my training with three years at the Westminster Kingsway Catering College, after which I worked with renowned chefs like Gary Rhodes and Jamie Oliver. I then went to work at the Michelin-starred Trinity restaurant, where I learned pastry making and kitchen management. In a gastropub in Highgate, I worked in every section, including in-house charcuterie. I spent six years at Odette’s, developing from a Commis to a Chef by the time I was 24, and specialising in traditional French cuisine. At the two Michelin star Restaurant Sat Bains in Nottingham, I was the Sous Chef for two years. I also had the opportunity to work at an Italian restaurant in Norwich, where I trained under the guidance of a Sicilian Chef. After that, I spent three years as Executive Chef at the Cambrian Hotel in Adelboden, where I developed the concept of mountain sharing. I’m currently Executive Chef at the Grand Hotel Belvedere.
Personally, my cuisine is based on responsibility: towards the planet, the ingredients we choose, and the people we feed.
Personally, my cuisine is based on responsibility: towards the planet, the ingredients we choose, and the people we feed.
I draw my inspiration from the future of our planet. As Chefs, we have the power to influence how gastronomy evolves, and this responsibility is at the heart of my process. My commitment to plant-based cuisine is based on three pillars: health, ethics and sustainability.
When it comes to health, eating too much meat is not ideal. Our body struggles to digest it effectively, requiring precious energy which would be better used for recovery, vitality and general wellbeing.
In terms of ethics, intensive animal farming is a deeply flawed system. The animals are treated as mere numbers, and they live in distressing conditions. There’s a fundamental difference between buying meat in a respectful and sustainable way and the current industrial model, which causes pointless suffering and a negative impact on the environment and on communities. This suffering leaves a mark that goes way beyond the plate.
Lastly, with regard to sustainability, animal farming requires extensive use of agricultural land, not just for the cattle, but also for the production of feed grain for them to eat, which contributes to deforestation and environmental degradation. That said, I don’t consider tofu or soy as a miracle solution, as their cultivation is equally as land intensive. Instead, I advocate a balanced and sensible approach to food, which respects both the planet and our health.
I draw my inspiration from the future of our planet. As Chefs, we have the power to influence how gastronomy evolves, and this responsibility is at the heart of my process. My commitment to plant-based cuisine is based on three pillars: health, ethics and sustainability.
When it comes to health, eating too much meat is not ideal. Our body struggles to digest it effectively, requiring precious energy which would be better used for recovery, vitality and general wellbeing.
In terms of ethics, intensive animal farming is a deeply flawed system. The animals are treated as mere numbers, and they live in distressing conditions. There’s a fundamental difference between buying meat in a respectful and sustainable way and the current industrial model, which causes pointless suffering and a negative impact on the environment and on communities. This suffering leaves a mark that goes way beyond the plate.
Lastly, with regard to sustainability, animal farming requires extensive use of agricultural land, not just for the cattle, but also for the production of feed grain for them to eat, which contributes to deforestation and environmental degradation. That said, I don’t consider tofu or soy as a miracle solution, as their cultivation is equally as land intensive. Instead, I advocate a balanced and sensible approach to food, which respects both the planet and our health.
I don’t think it’s necessary to have a signature dish. As soon as a dish becomes too closely associated with an image, it loses its spontaneity. Our cuisine should be constantly evolving, fuelled by passion, creativity and the inspiration of the moment.
I don’t think it’s necessary to have a signature dish. As soon as a dish becomes too closely associated with an image, it loses its spontaneity. Our cuisine should be constantly evolving, fuelled by passion, creativity and the inspiration of the moment.
At the Grand Hotel Belvedere, sustainability is at the heart of each dish we create. We are committed to reducing waste by making the most of each ingredient, so that we use as much of it as possible.
Let’s take our Superfood Salad as an example: nothing is left to waste. The pumpkin seeds are toasted and blended into vinaigrette, the pulp is dehydrated and integrated into the dish. The only part we don’t use – the skin – is composted in our garden. Any food waste that can’t be reused is processed in our composting system, reducing its volume by 90%. This compost either enriches our soil or is sent to a facility to be converted into biogas, guaranteeing that each organic element is upcycled.
We avoid throwing things away as much as possible: everything is sorted, reused or composted. Even our cooking methods respect the nutritional value of ingredients. For example, we never heat our miso glaze above 60°C so as to preserve its beneficial properties.
For us, sustainability is not just a question of protecting the environment, but also one of wellbeing. That’s why we opt for nutrient-rich dishes, made from unprocessed or minimally processed ingredients, to offer a cuisine that is both responsible and full of flavour.
At the Grand Hotel Belvedere, sustainability is at the heart of each dish we create. We are committed to reducing waste by making the most of each ingredient, so that we use as much of it as possible.
Let’s take our Superfood Salad as an example: nothing is left to waste. The pumpkin seeds are toasted and blended into vinaigrette, the pulp is dehydrated and integrated into the dish. The only part we don’t use – the skin – is composted in our garden. Any food waste that can’t be reused is processed in our composting system, reducing its volume by 90%. This compost either enriches our soil or is sent to a facility to be converted into biogas, guaranteeing that each organic element is upcycled.
We avoid throwing things away as much as possible: everything is sorted, reused or composted. Even our cooking methods respect the nutritional value of ingredients. For example, we never heat our miso glaze above 60°C so as to preserve its beneficial properties.
For us, sustainability is not just a question of protecting the environment, but also one of wellbeing. That’s why we opt for nutrient-rich dishes, made from unprocessed or minimally processed ingredients, to offer a cuisine that is both responsible and full of flavour.
As a child, I spent several summers in Sweden where, every year, we would go to the lakes to catch fish and then cook them on the barbecue. It was a simple and sweet experience, firmly rooted in tradition.
As a child, I spent several summers in Sweden where, every year, we would go to the lakes to catch fish and then cook them on the barbecue. It was a simple and sweet experience, firmly rooted in tradition.
One of the most inspiring aspects of my profession is exploring the mountains of the Bernese Oberland in search of wild ingredients. Mushrooms hold a special place among them, a passion I’ve had since my childhood, when I used to wander through the forests around Nottingham on the hunt for these natural treasures.
Wild mushrooms feature in my cooking in many forms:
But wild foraging is not just a matter of sourcing ingredients; it is above all an intimate connection with nature, a moment of inspiration and creativity. We share this experience by organising excursions for guests to discover foraging for themselves. Then they can transform their treasures into gnocchi or fresh pasta, for total immersion in this respectful and sensory gourmet approach.
One of the most inspiring aspects of my profession is exploring the mountains of the Bernese Oberland in search of wild ingredients. Mushrooms hold a special place among them, a passion I’ve had since my childhood, when I used to wander through the forests around Nottingham on the hunt for these natural treasures.
Wild mushrooms feature in my cooking in many forms:
But wild foraging is not just a matter of sourcing ingredients; it is above all an intimate connection with nature, a moment of inspiration and creativity. We share this experience by organising excursions for guests to discover foraging for themselves. Then they can transform their treasures into gnocchi or fresh pasta, for total immersion in this respectful and sensory gourmet approach.
If I could only eat one thing for the rest of my life, I would choose potatoes. They are versatile, comforting and can be prepared in a thousand ways.
If I could only eat one thing for the rest of my life, I would choose potatoes. They are versatile, comforting and can be prepared in a thousand ways.
If you were an ingredient from the Swiss Alps, which one would you be and why?
I would be a wild mushroom because I am versatile and wild.
Which dish do you make for your friends when they come round for dinner?
Vegetable fondue with roasted porcini mushrooms.
Which is your favourite word in the culinary dictionary?
Umami tsunami.
Are you a night owl or an early bird?
An early bird.
How would you describe your profession in one phrase?
Multidimensional.
Sea, countryside or mountain?
Mountain.
What’s your favourite travel destination and your dream destination?
Favourite: to explore Italy from top to toe. Dream: the Amazon rainforest.
If you were an ingredient from the Swiss Alps, which one would you be and why? I would be a wild mushroom because I am versatile and wild.
Which dish do you make for your friends when they come round for dinner? Vegetable fondue with roasted porcini mushrooms.
Which is your favourite word in the culinary dictionary? Umami tsunami.
Are you a night owl or an early bird? An early bird.
How would you describe your profession in one phrase? Multidimensional.
Sea, countryside or mountain? Mountain.
What’s your favourite travel destination and your dream destination? Favourite: to explore Italy from top to toe. Dream: the Amazon rainforest.
Cooking tells a story. Every dish must reflect:
A connection with the region, by showcasing the land, traditions and culture. A commitment to health, by creating dishes that nourish and replenish. A sustainable vision, by respecting resources and preserving the future of the planet.
Cooking tells a story. Every dish must reflect:
A connection with the region, by showcasing the land, traditions and culture. A commitment to health, by creating dishes that nourish and replenish. A sustainable vision, by respecting resources and preserving the future of the planet.
