Gyula Patrik
Szilagyi
Executive Chef
I was born in Dunaújváros, in the heart of Hungary, and discovered my passion for the culinary world early on. During my hospitality studies between 2011 and 2013, I gained experience both in front-of-house and in the kitchen — but it quickly became clear to me where I truly belong. The kitchen is where I feel most alive, where creativity, precision and energy come together.
My journey has taken me from Budapest to London — a turning point that introduced me to a highly demanding and inspiring culinary environment. I spent over a year at Orrery before joining the Michelin-starred Angler, where I experienced the true meaning of precision, discipline and teamwork. It was one of the greatest challenges of my career — not always easy, but incredibly formative. Since then, teamwork has remained at the heart of my work.
After four intense years in London, I felt the need for a different rhythm. What started as a simple idea — to slow down a little and perhaps even learn how to ski — led me to Switzerland.
Today, I live in Adelboden with my fiancée and our dog, where I have found the balance I was searching for. The mountains, the clear lakes and the changing seasons have a strong influence on both my thinking and my cooking.
As Executive Chef at The Cambrian, working alongside Bryn Williams, I bring my own energy to a kitchen rooted in shared values — honest, thoughtful and quietly creative. The setting itself is unique, shaped by both activity and relaxation, and this balance is something I aim to reflect in the overall experience we create for our guests.
My cooking combines international experience with a deep respect for local produce. I believe in the power of simple, high-quality ingredients — from eggs sourced from a nearby farm for our handmade ravioli to cheeses from local producers. I also greatly value exceptional Swiss products such as Oona caviar from Frutigen.
Our menus evolve with the seasons, always aiming to bring together craftsmanship, a sense of place and a modern, elegant approach. For me, cooking is not just a profession, but a continuous journey — a way to create something meaningful for every guest.
I truly believe that passion, dedication and teamwork are what make it possible to create something lasting — both in the kitchen and beyond.
Looking forward to welcoming you soon at the restaurant.
