
Tim Boury & Inge Waeles
Chefs from all over the world
Boury’s kitchen is full of chefs who have come here to learn from all over. To address the terrible labour shortages in the hospitality industry, Tim Boury and his brother Ben set up Boury Academy. Thanks to collaborations with international cooking schools from New York to Switzerland and as far away as India, their kitchen welcomes a new crop of interns every six months. “We make sure they experience all aspects of kitchen work, so that they learn as much as possible.” The mix of food cultures provides culinary influences from across the globe. “Our staff meals are journeys of discovery; we eat dishes from different continents each day.” These influences nourish the chef and inspire new creations. “Our current menu includes fried dumplings I dreamed up together with a Chinese intern. In China they are eaten with a spicy chilli sauce, but we serve them with local Wostyn mustard.”
Three stars and a casual atmosphere
"Just because we have three stars now, we haven’t suddenly become stiff and formal. Our guests remain assured of a warm welcome and an excellent culinary experience.”