André Kneubühler's culinary journey began with humble roots. It was in a traditional country inn that he laid the foundation for his craft – an experience that continues to influence his approach to cooking today.

What followed was a continuous refinement of his skills through renowned kitchens around the world and encounters with some of gastronomy's most influential personalities. In London, he worked at the prestigious restaurant of Anton Mosimann, preparing meals at the highest level, including for members of the British royal family.

Another significant milestone was his acceptance into Stiftung Uccelin, founded by Andreas Caminada. As one of the foundation's first scholarship recipients, he gained valuable insights into some of the world's leading restaurants. Through the programme, he travelled first to New York, where he worked at Blue Hill at Stone Barns with Dan Barber and later at Eleven Madison Park with Daniel Humm, further expanding his understanding of world-class gastronomy.

He then joined Tanja Grandits, where he continued to develop his own culinary signature. Most recently, as Head Chef at The Omnia in Zermatt, he earned 17 GaultMillau points. Being named «Discovery of the Year 2025» was, above all, a confirmation that he was on the right path.

«It was the first time I had taken on the responsibility as head chef. Receiving the award showed me that I was on the right track.»

At the same time, the recognition brought new challenges. Suddenly, his responsibilities extended beyond creating dishes to include leadership, media attention and managing a team.

Many top chefs move from one prestigious restaurant to another. André Kneubühler deliberately chose a different path. «This project completely blew me away,» he says.

What attracted him was the opportunity to build something unique from the ground up. Rather than taking over an existing restaurant, he has the chance to shape the culinary identity of Joseph's from the very first idea through to its opening – as part of a project that goes far beyond a traditional restaurant.

Joseph's is not simply another restaurant. It is part of the new TITLIS Tower, one of the most spectacular construction projects in the Swiss Alps. The combination of visionary architecture, dramatic alpine surroundings and the ambition to create an extraordinary overall guest experience made the move from Valais to Mount Titlis an easy decision.

Operating a restaurant at over 3,000 metres above sea level, however, involves far more than extraordinary views. Every working day starts early. Between six and seven in the morning, the kitchen team boards the cable car for the nearly one-hour journey to the summit before the day's work even begins.

Logistics also present unique challenges. Every order and delivery must be carefully planned, as spontaneous restocking simply isn't possible at this altitude. And then there is another surprising factor: altitude changes the way we taste food.

At 3,020 metres above sea level, the human sense of taste functions differently than in the valley. «Up here, we lose around 20 to 30 per cent of our sense of taste,» explains André Kneubühler.

Sweetness and saltiness become less pronounced, while bitterness and umami stand out more clearly. As a result, every dish has to be rethought. It is no longer simply about seasoning, but about achieving the perfect balance between every component. What sounds straightforward requires exceptional precision – and that challenge is exactly what makes the project so exciting for André Kneubühler.

Joseph's represents casual fine dining. But what does that actually mean?

For André Kneubühler, it means creating high-quality cuisine without unnecessary formality. The dishes deliberately avoid excessive presentation. Instead, the ingredients take centre stage. He describes his culinary style as clear, regional and honest. «A dish should taste like what it truly is.»

Producers from Central Switzerland play an important role. Cheese, butter and dairy products from Gerschnialp, regional Sbrinz cheese and meat sourced from long-standing partners form the foundation of many dishes.

Even seemingly simple ingredients receive meticulous attention. A perfect example is cauliflower – modest at first glance, yet surprisingly complex to prepare and one of André Kneubühler's signature dishes.

The name Joseph's honours Josef «Sepp» Kuster, a pioneer of skiing on Mount Titlis, and symbolises a spirit of exploration and innovation. André Kneubühler aims to carry this legacy forward – both through his cuisine and his approach to hospitality.

His vision is clear: Joseph's should not only become a destination for international visitors, but also a restaurant where people from Engelberg and the surrounding region return again and again. A place people talk about. A place worth reserving. A restaurant that proves you don't have to travel to a major city to enjoy an exceptional dining experience.

His message to future guests says it all: «We're not a traditional gourmet restaurant. For us, casual fine dining means enjoying outstanding food in a relaxed atmosphere. There's no need to feel intimidated – we want everyone to feel welcome and at ease.»

From now on, visitors to TITLIS will take home more than unforgettable mountain views. They may also remember a meal that proves that, at 3,020 metres above sea level, it's not only the architecture and the Alpine landscape that set new standards – but the cuisine as well.