Women in Swiss Gastronomy: Challenges and Triumphs in 2025/26 Gault&Millau Guide
The 2025/26 Gault&Millau Guide has highlighted the increasing presence of women in top Swiss gastronomy positions, despite no women receiving Michelin stars this year. This article explores the challenges and triumphs of women in the industry, as told by prominent figures.
Tanja Grandits, chef of Basel’s Michelin-starred Stucki, sees herself as a trailblazer for women in gastronomy. She finds that having her own business offers flexibility to balance motherhood and a culinary career. Grandits believes strong self-confidence is key to success in the industry.
Urs Heller, editor-in-chief of GaultMillau, acknowledges the long hours and demanding environments can be challenging for women to reconcile with family planning or societal expectations. Silvia Manser, owner of the Truube restaurant, also credits her own business and self-assurance for managing children and career. Manser believes courage, persistence, and visibility are essential for young women in fine dining.
The guide's representatives acknowledge the difficulty of reconciling family planning with the industry's demands. However, they praise the talent and diversity of women like Monika Huber, Kira Ghidoni, and Stephanie Mitter, who have achieved top positions in renowned Swiss gastronomy businesses. Michelin attributes the lack of female stars to fewer women in top leadership positions in high-end restaurants.
While no women received Michelin stars this year, the 2025/26 Gault&Millau Guide shows a notable increase in female chef representation. Prominent figures in the industry, like Tanja Grandits and Silvia Manser, encourage young women to be courageous and persistent in pursuing careers in fine dining, highlighting the importance of visibility and self-assurance.
