Your Hosts

Meike bambach

She knows everyone – everyone knows her: Meike Bambach is the host and face of Hotel Paradies – close to clients, discrete, present, involved. She ensures that you find everything just the way you like it and she knows the Engadin region like the back of her hand and has done for almost ten years. After graduating from Cornell University in New York, she worked all over the world in various hotels in Beverly Hills, Hong Kong, Australia and England. Before coming to Ftan, she was the vice director of the renown Louis C. Jacob hotel in Hamburg, also owned by the Rahe family. As a mother of two children, Meike loves nature and is in tune with the area and its people. That’s why the hotel reflects such personal charm, her attention to detail can be noticed all over the hotel.

Meike Bambach, General Manager

Meike Bambach, General Manager

“I love the beautiful things in life – and at Hotel Paradies we are here at the source. I’m really keen to help this top Swiss hospitality establishment break through.”
— Meike Bambach

Daniel Stütz, Chef

Daniel Stütz, Chef

Daniel stütz

Daniel Stütz from Schwäbisch-Gmünd is 39. He has been celebrating his “Chadafö” cooking philosophy at Hotel Paradies for two years. He uses regional produce in all of his dishes. He has worked at prestigious establishments across the region including Tantris in Munich, Auberge de l’Ill in Alsace, the Riffelalp resort, Adlon Kempinski in Berlin, the Vigilius Mountain Resort in Lana or Le Méridien in Stuttgart. His passion is cooking on an open flame in the Chasa da Fö [Romansh for “House with the fireplace”], the highest altitude cooking school in Europe. There he heats up the 100-year-old oven and conjures up local delicacies for his guests in broad daylight. This jewel hidden away on Alp Laret is a paradise in its own right. Here Daniel Stütz reveals his secret recipes – including quail by Imelda Schmid, from S-Chanf.

“Simple and obvious ingredients are often refined to achieve the desired creativity. I prefer to work with high-quality regional products and keep dishes seasonal.”
— Daniel Stütz