25/06/2026
A Celebrated Chapter Comes to a Close as Brasserie Uno Announces the Departure of Head Chef Luis Romo After Seven and a Half Years of success.
After seven and a half remarkable years of creativity, resilience and success, Brasserie Uno announces that Head Chef Luis Romo will be leaving the restaurant on 10 October 2026 to pursue new professional opportunities.
Since joining Brasserie Uno in January 2019, Luis has played a pivotal role in shaping the restaurant’s culinary identity. His innovative approach to cuisine, combined with a deep respect for Swiss ingredients and a passion for international flavours that nod to his Mexican heritage, has helped define the unique dining experience that Brasserie Uno is known for today. His dedication to sustainability, which aligned with owner Andreas Alm’s philosophy, influenced both the menu & the restaurant’s everyday operations.
During Luis’s tenure, Brasserie Uno has navigated significant challenges while achieving extraordinary milestones. The team successfully weathered the COVID-19 pandemic and overcame a devastating flood that severely damaged the restaurant in 2024. Through determination and a shared vision, Luis, Andreas and long-time sous chef Tommaso Guardascione transformed these challenges into opportunities, creating an exciting culinary destination that has earned international recognition.
In 2022, Brasserie Uno was awarded both a Michelin Star & a Michelin Green Star, in addition to 16 GaultMillau points in 2024—achievements that reflect the dedication, talent and hard work of the entire team under Luis’s culinary leadership.
Owner Andreas Alm commented: “Luis’s creativity, professionalism & commitment to excellence have left a lasting mark on Brasserie Uno & Zermatt gastronomy. While we are sad to see him leave, we look back on everything that we have achieved together with pride & wish him every success in the next chapter of his career.”
Brasserie Uno will continue its commitment to delivering innovative and sustainable cuisine with exceptional hospitality, and details regarding the restaurant’s future culinary direction will be announced in due course.
