The Dolder Grand in Zurich marks the 10th edition of its culinary event, The Epicure, this September, bringing together a collection of the world’s Michelin-starred chefs in celebration.

Taking place from 9-14th September, the event is overseen by the hotel’s Culinary Director and Michelin-star chef, Heiko Nieder, who is set to collaborate with 13 chefs over the course of the week, including five exclusive four-hand dinners. This culminates at the Grand Finale for an evening of culinary mastery with live cooking, signature dishes and fine wines. At eleven live cooking stations, the invited Michelin-starred chefs will present their signature dishes, rounded off with a selection of wines and champagnes curated by Head Sommelier Katharina Sarrot.

Collaborating chefs include Cesar Troisgros (Restaurant Troisgros, France) Lewis Wilson (The Ritz, London), Tim Boury (Boury Restaurant, Finland), Kirk Westaway (Restaurant Jaan by Kirk Westaway, Singapore), Kai Ho (Taïrroir, Taiwan), Eric Kragh Vildgaard (Jordnær, Denmark), Christopher Rainer (Ikigai, Germany), Alain Weissgerber (Taubenkobel, Austria), Eero Vottonen (Palace, Finland), Pascal Steffen (Roots, Switzerland), Massimiliano Delle Vedove (Smoked Room, Spain), Nick Bril (The Jane, Belgium) and David Zefran (Milka, Slovenia’s only two Michelin star restaurant). Guests will also be invited to enjoy cocktails from the bartenders of World’s 50 Best Sips from Barcelona and Paris’ De Vie.

“The Epicure offers guests a truly unique gourmet festival and the opportunity to experience cuisine from both established and upcoming culinary talent from all over the world in one place,” Nieder says. “This year we celebrate the 10-year anniversary of the festival but we have always remained true to the basic principle: invite the best chefs in the world for the best guests in the world. “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.”