Portrait Thomas Dietrich
Restaurant Manager L’Entrecôte

Thomas Dietrich

Since the end of 2017, Thomas Dietrich has been a restaurant manager at L’Entrecôte in Biel/Bienne. Prior to this, the 29-year-old French-Swiss national held various positions at the Chalet Hotel Schönegg in Zermatt and the Hotel Beau-Rivage Palace in Lausanne. His colleagues describe Thomas Dietrich as warm and competent. Two essential qualities in the gastronomy. Even during his training as “Spécialiste en restauration CFC”, Dietrich put the well-being of his guests first. And to this day he and his team are proud when guests leave the restaurant L’Entrecôte satisfied – and enriched by a culinary experience.

Recommendation of the restaurant manager:

“My recommendation is not too surprising: As a lover of a well-seasoned piece of meat, my favorite on the menu is definitely the Entrecôte Black Angus – medium rare. It comes with French fries allumettes, oven vegetables and a Château Rouget, Pomerol.”

Chef Restaurant L’Entrecôte

Martin Ozinga

He has cooked in Michelin Guide restaurants, led a 43-person kitchen team and published several cookbooks. And he has done so in Switzerland, Netherlands, Belgium and Luxembourg. Martin Ozinga discovered his passion for cooking at a very young age. Born in Holland, he completed his apprenticeship at the Hotel du Commerce in Belgium. After working in various well-known restaurants in the Netherlands, such as the Hotel Des Indes and the Hotel van Oranje, the father of two children published several cookbooks with the famous star and TV chef Herman den Blijker. Luckily for our guests, Martin Ozinga’s path also led to Switzerland – and in mid-2019 to the kitchen of the restaurant L’Entrecôte.

Recommendation of the chef:

“The L’Entrecôte Burger is not haute cuisine, but it tastes really good to me. Herb butter, onions and lots of cheese – sometimes traditional cuisine is just right. A Pinot Noir barrique from the Frauenkopf winery in Twann goes well with it”.

Portrait Geev Bahrampoori
Director Art-Déco-Hotel «Elite»

Geev Bahrampoori

He is a host and entrepreneur at the same time. Geev Bahrampoori knows what is important in the hotel and catering industry. His experience is his strength: after training as a hotelier/restaurateur HF, the 42-year-old Swiss national worked for many years in the leisure and business hotel industry in Switzerland and abroad. He earned his spurs in international hotel groups in Thailand, Indonesia and the Philippines. This also included a hotel opening in Bali. The corporate cultures could not have been more different, Bahrampoori has taken the best of each – and has been using it since October 2016 in the Art Déco Hotel Elite in Biel/Bienne and the integrated restaurant L’Entrecôte.

Recommendation of the hotel director:

«In the restaurant L’Entrecôte, the beef tartar with quail egg yolk and cognac tastes excellent to me. In the evening, you can also enjoy an Arvalus from Andrey’s from Ligerz. This assemblage of Cabernet Sauvignon, Malbec and Syrah captivates with its beautiful wood note, pepper, liquorice and black cherries.»