Kevin Romes
HEAD CHEF

I wanted to learn from the very best at an early age, so I have 10 global years of learning and travelling in michelin starred kitchens behind me. Johann Lafer, Val d'Or*, Stromburg / Richard Ekkebus, Amber** ,HongKong / Christian Jürgens, Überfahrt***, Tegernsee / Dieter Koschina, Vila Joya**, Albufeira / Sebastian Zier & Moses Ceylan, Einstein**,St. Gallen / Chris Rainer, Schloss Elmau**, Krün

For me, it's the taste that counts. I am a fan of reduced cuisine that convinces through delicate craftsmanship. I believe that perfection comes from reduction.

Pascal Hobler
SOUS CHEF

Growing up only 30 minutes from here away at the German boarder, I feel at home in Lenzburg and love the proximity to the most beautiful places in Switzerland. I appreciate the tremendous diversity of products, traditions and cultures here.

precision, depth of flavour and respectful interaction within the team. I count the Ophelia** in Constance and the Einstein Gourmet** in St Gallen, where I worked as sous chef for the last 5 years, among my most formative stations.

Severin beesten
CHEF pâtissier

Through our family-run restaurant, I was born with a passion for cooking. Early on, I went out into the big, wide world to develop my skills and improve myself. I completed my apprenticeship at Hotel Menge in Arnsberg. Shortly afterwards, I made the acquaintance of Christian Hümbs and was allowed to complete an internship with him at the Atelier München*** restaurant. In 2019, I followed him to the Dolder Grand** in Zurich. As a pâtissier, the delicate work and art inspires me every day.

Anton Baecker
CHEF DE PARTIE

Most recently working at Luce d'Oro**, Schloss Elmau and as well at Restaurant Tim Raue**, Berlin, I was happy to come back to Switzerland. It was here that I discovered my love of cooking during my Matura.

For me, cooking is a path to enjoyment and a way to gain insight into different cultures and histories. When I travel, I discover many things and get inspired. In fine dining, I am inspired by the creative freedom to combine flavours from around the world in my own way and to create taste images.

Sandro Roeder
CHEF DE PARTIE

After my apprenticeship in the best restaurant in my hometown, I went through each of the hotel's seven restaurants in three years at Schloss Elmau. The many impressions I gained working with chefs from all over the world were very formative.

After a short time at Irma la Douce*, Berlin, I was drawn back to the mountains. This time to Lech am Arlberg to the gourmet restaurant Aurelio (18 GM).

Nicola Alpstäg
Chef de Partie

I did my apprenticeship with Stefan Wiesner at the Rössli* in Eschholzmatt, where I quickly realised that cooking is both an art and a philosophy. Since then, I've been constantly taking on new challenges and gaining more and more insight into the whole subject.

I was able to gain important insights at Les Moles* in Catalonia and at Sebastian Raabe's old and new place of work. Now I want to further develop my wealth of technical and professional experience at Skin's.

Basile Schneider
RESTAURANT MANAGER & SOMMELIER

The fascination of smelling and tasting has gripped me since I was a child. Everything had to be tasted. Today, I am lucky enough to use my sensory skills every day in my profession as a sommelier.

Experience gastronomy is just as much a part of michelin starred gastronomy today as taste perfection in food and drink. That's why I face new challenges in the diverse world of gastronomy every day! Like recently at the Opus V** restaurant in Mannheim.

Sarah hänger
chef de rang & Assistant SOMMELIèRe

"Hosting is my passion" The most important and best feeling for me is when the guests have an unforgettable evening. After two fantastic and instructive years at IGNIV ** Zurich by Andreas Caminada, I was able to gain important cultural and personal experience during a year-long trip around the world, travelling to different continents.

At Skin's - the Restaurant, I can now draw on this wealth of experience. I am delighted to be able to contribute to creating exceptional culinary experiences and special moments.

Luca redondi
Demi CHEF DE RANG

After training as a restaurant specialist, I was looking for a new challenge to put the skills I had learned into practice. My interest in fine dining was awakened by skin's. Here I can live out my enthusiasm for first-class service and develop myself further. The versatile interaction with the guests motivates me every day and I like to give back some of my joy.

Nattagan Speich
Commis DE RANG

I got to know the world of fine dining for the first time as a guest at Skin's. Fascinated by this experience, it was my great professional desire to develop further in this area.

This is where I discover unfamiliar products and new techniques, and I can share these discoveries through interaction with the guest, allowing them to participate even more closely in the perfection of the overall experience.

Jaamac Adam Asad
STEWARD

Five years ago, I started at the Mammertsberg* as a steward. Then I worked with Pascal at the Einstein** in St. Gallen. Sport was and is our common theme, so I came to Lenzburg with him.

My tasks as a steward are very extensive. I support in the kitchen, help where a helping hand is needed and learn something new every day.