10 YEARS OF THE EPICURE
CULINARY MASTERPIECES ON THE PLATE
AN INTERVIEW WITH HEIKO NIEDER
Under the visionary leadership of Heiko Nieder, THE EPICURE has evolved into a mecca of high-end gastronomy in Switzerland.
To date, 111 guests chefs from 30 countries, with a total of 249 Michelin Stars, have honored our invitation. Join us in celebrating the anniversary edition from 9 to 14 Septemer 2025!
When Heiko Nieder launched the gourmet festival THE EPICURE in 2014, he scarcely could have guessed what culinary fireworks he was about to set off in the process. Today, on the cusp of its 10th anniversary, the festival is one of the most important gastronomic events in Switzerland.
With innovative restaurant concepts and his fine-dining restaurant, The Restaurant (2 Michelin stars, 19 GaultMillau points), Nieder is causing a stir at the Dolder Grand and gaining international renown. With THE EPICURE, he has also firmly anchored Zurich on the world map of haute cuisine.
In this interview, Heiko Nieder looks back on years of culinary highlights. He talks about how he pulls in top chefs from around the world for THE EPICURE year after year, the challenges organising such an event entails and what is in store for guests as the event marks its anniversary.
Let us start with the most important question: What surprises or innovations can guests expect for the 10-year anniversary of THE EPICURE?
Heiko Nieder: Fantastic chefs, excellent wines and an electrifying atmosphere. Each edition of THE EPICURE brings with it new stories and highlights, and I am already looking forward to the special moments in this anniversary year. We have some exciting surprises up our sleeves that are sure to delight our guests.
What was the origin of the gourmet festival THE EPICURE and how has it developed over the last 10 years?
HN: The original idea is still in place today: we want to offer our many guests a unique gourmet festival, while raising the profile of the Dolder Grand in Switzerland, neighbouring countries and around the world. We started with just three evenings and the final Sunday. For several years now, we have had five evenings and the final. We have always remained true to the basic principle: invite the best chefs in the world for the best guests in the world!
How do you choose the participating chefs for each session?
HHN: I want to offer our guests a pioneering mix of great chefs whose culinary delights they are probably unable to discover themselves. It is not just about outstanding expertise, but also inviting chefs that guests would otherwise not have the opportunity to experience so easily or so quickly. The aim of THE EPICURE is to give people the opportunity to discover exceptional talents from all over the world in one place – an opportunity for gourmets and a real highlight for our guests.
Can you give us a brief glimpse into the creative process that takes place when you develop a fourhands dinner with a guest chef?
HN: The chefs prepare their dishes based on the specifications: an amuse-bouche and four dishes, with the last dish required to be a dessert. I complete the gaps with our own creations, carefully tailored to these dishes, creating a harmonious eight-course menu plus two amuse-bouches.
How do you see the future of THE EPICURE and what is the vision going forward?
HN: In the intense preparation phase before the event, I often wonder if I really want to do the whole thing again [laughs]. But as soon as I see the beaming faces of our guests, I know: it was worth the effort! I would like to keep developing THE EPICURE and establish it as the ultimate hotspot for culinary pioneers. We will continue to push the boundaries of haute cuisine and create unforgettable experiences that capture the hearts of our guests.
What role does sustainability play at THE EPICURE and how has this aspect changed over the years?
HN: Every chef is increasingly mindful of demonstrating their connection to their homelands through the use of local and seasonal ingredients. They all present their individual interpretation of sustainability by creating dishes that are not only impressive from a culinary standpoint, but also honour the resources and traditions of their region of origin. This development reflects the growing trend towards conscious and responsible enjoyment in haute cuisine.