Head chef at just 25
She is the head chef at Villa Honegg in Ennetbürgen. Nadine Stadelmann took up the position at just 25 years of age. Today, she has found her own signature style. The Lucerne native cooks with what the region has to offer. And she has come to terms with her management role.
A sprig of rosemary, a carrot, a whisk, the chemical formula for caffeine and salt. Nadine Stadelmann, head chef at Hotel Villa Honegg, has these symbols tattooed on her right forearm. They are an expression of the young chef's love for what she does day in, day out – cooking. Not to mention a sign of the small vice of caffeine addiction that is so common among chefs. "I really have to make sure that I keep below ten espressos a day," she admits.
The increased need for caffeine is certainly justified. Last year was intense. Stadelmann has been head chef at the boutique hotel on the Bürgenstock since March 2025. Prior to that, she spent two years in the role of sous-chef. The young chef was approached by the hotel management when her predecessor, Philipp Keller, left the establishment – at that time, Stadelmann was just 25 years old. "I didn't have to think about it for long, I just slept on it for a night," she says. "I knew I had what it took. I know the hotel, the staff and our guests, too. It was the perfect time."
Food has always been a passion for Nadine. "I started helping my mother with the cooking when I was just four or five years old", she recalls. She knew very early on that she wanted to become a chef. "But I had to fight for my dream. I was told that with my grades, I could also go to the cantonal school. Luckily, my parents supported me and told me I should do whatever I wanted." She completed her apprenticeship with Mario Waldispühl at the "Krone Blatten" in Malters. "I have nothing but good memories of my time there. It was hard work, but there was a fantastic atmosphere. We worked as a team", Stadelmann enthuses.
After completing her apprenticeship, she moved on to work with Pascal Steffen at "Roots" in Basel. "Mario and Pascal attended vocational school together, which is why I was able to introduce myself there. It was an instant match." Steffen is known for his focus on vegetables. "I learned from him that vegetables are more than just side dishes. That definitely rubbed off on me."
Today, Stadelmann cooks in a natural, yet accessible way. "We have the mountains, the meadows, the forests and the lake right on our doorstep. These are the products I use in my kitchen. For example, I don't put any sea fish on the menu at all", says Stadelmann. She'd rather offer sturgeon from Frutigen. She poaches it and serves it with roasted pumpkin puree and a pumpkin medallion. This is accompanied by a nut butter sauce, lovage oil and a generous quenelle of caviar.
Stadelmann works closely with the region's producers. The trout comes from a farm in Ennetbürgen, the vegetables from Obermisli farm in Obbürgen and the mushrooms are sourced from Kerns. The eggs come from Barmettler in Ennetbürgen and the goat's cheese is supplied by Toni Odermatt. She buys the meat from Holzen Fleisch or Stalden butcher's. So, every now and then, you'll find braised and pulled oxtail with bread dumplings and Mangalitsa bacon on the menu. This is served with a caramelized onion foam, dried elderberries from the garden and kale crisps. Nadine also draws inspiration from the local area for the dessert. The honey for the honey taco comes from the hotel's own bees. This is served with a meadowsweet cream, sea buckthorn sorbet and the final fresh blossoms from the hotel garden.
At first, the idea of being a manager unsettled me. I had a great deal of respect for the task. But I knew we were a cool team and we could do this together.We all work with and for each other. We all work with and for each other.
Nadine looks back on the past few months with satisfaction. "At first, the idea of being a manager unsettled me. I had a great deal of respect for the task. But I knew we were a cool team and we could do this together. We all work with and for each other. But what I say is also respected." Another challenge for the young chef is the clientele. Villa Honegg is open seven days a week and offers both a lunch and dinner service. Many hotel guests dine in the restaurant and external guests also visit the mountain. In summer there are lots of hikers. And then there are those who check into Villa Honegg just for the pool. Nine years ago, a video of the infinity pool went viral on social media. That was long before Nadine's time. "The pool is both a blessing and a curse. Some guests may only come for the pool but then discover that they can also eat very well here."
Text: Kathia Baltisberger, Photos: Olivia Pulver, Date: 09.12.2025
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