Rolf Hiltl

Rolf Hiltl has managed the Hiltl restaurant together with his wife Marielle since 1998. Thus this family business is now being run by a fourth generation Hiltl.

He trained as a chef in Zurich's Grand Hotel Dolder and then studied international hospitality management at Lausanne Hotel School (EHL).

Subsequently he worked abroad in the hospitality industry in San Francisco, Acapulco and Paris.

The recipes for this book were developed by Rolf Hiltl and his team. They demonstrate clearly that Hiltl, a modern part-time vegetarian and connoisseur, has mastered the art of providing really healthy food that can meet the highest gourmet standards.

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