Join us before or after your meal for a unique experience in our authentic Wine Cave. Maximum 18 Guests. "Yes, a cave in Times Square off Broadway!" can be reserved for your dining experience.

Beat Waser

Beat graduated from the Montana Hotel School in Lucerne, Switzerland. Afterwards, he joined the Hilton Hotel and gained international experience by working for the hotel chain’s European and North American operations. After coming to Canada through the Hilton, a few years later Beat joined the Four Seasons Hotel in Vancouver where he was in charge of the Fine Dining Room Pavillon.

In 1983 Beat’s dream was fulfilled when he opened his own Swiss Restaurant, Chez Beat in Vancouver. After a number of years, Beat was looking for a new challenge. He joined the Swiss Pavilion at World Expo86 in Vancouver. After that successful event he was offered the opportunity to open the Swiss Terrace Restaurant in Toronto.
Having specialized in fish as well as other international dishes over the years, Beat got really adventurous and moved to Sydney, Australia with his wife. At the 580-seat Jordon’s Seafood Restaurant in Sydney, Jordon’s own fishing boat arrived daily outside the restaurant and unloaded the catch of the day. Other exotic fish and seafood were flown in daily from the Great Barrier Reef. The specialty of the house was the Seafood Platter which also included baby octopus, king fish, leader prawns, spanner and mud crabs, yabbies, barramundi and the famous Sydney rock oysters. The final couple of years in Sydney Beat was chef at the Royal Motor Yacht club, where occasionally members would catch a tuna off Sydney’s harbour. You can’t have sushi any fresher than that!
Back in Toronto, Beat was employed at Movenpick, a well known Swiss chain of restaurants in Toronto. More recently, Beat was working at the Cambridge Club as Executive Chef. The Club is a health and fitness center that has catered to Toronto’s corporate executives for the last 30 years. Beat’s specialties were from international to lean cuisine for the health conscious members of the club. Beat also held a weekly cooking class where members could increase their culinary knowledge and skills.

Roland Solenthaler

Swiss born Roland Solenthaler started his career at prestigious F&B establishments in Switzerland. He became an Executive Chef at age 20. Principal positions at The Four Seasons Hotels, in Toronto and San Francisco and the Swiss Pavilion Restaurant at the 1986 World Expo in Vancouver led to the appointment of Director Food & Beverage for the opening of The Peninsula Beverly Hills in Los Angeles, California.
A framed front page of the New York Magazine titled "how to start your own business", fueled Roland Solenthaler's ambition to establish himself as an entrepreneur in New York City. The poster still adorns the Midtown Manhattan office walls and now with a firmly established and growing Corporation in the accommodation industry (www.1291.com) to call his own, he gives the next generation a chance to make it.
As founder and owner, Roland Solenthaler sees his role as the driving force, expanding his business ventures and the company's affiliations into areas related to hospitality services at large.

Raclette Cheese Story - “A Taste of Switzerland”

This specialty of the Swiss Valais canton requires a special oven called Raclette and the cheese from the Alpine region. The cheese is divided and its center is exposed to heat until just the surface begins to melt. This portion is scraped off and placed on a plate. The Raclette is served with boiled potatoes, gherkins and cocktail onions.
Raclette cheese has a very distinctive flavor – nutty, aromatic and similar to Gruyere type cheeses.