What if the secret to exceptional dining was hidden in ingredients often overlooked? The Offcut Culinary Philosophy, pioneered by our very own Executive Chef Martin Göschel, transforms surplus ingredients into gourmet creations, offering a new perspective on food that might otherwise go to waste. At the heart of this philosophy lies the belief that every ingredient has potential, no matter how small or forgotten.

This journey began right here, in the bakery of The Alpina Gstaad, where Chef Göschel noticed leftover bread going unused each day. Rather than letting it go to waste, he developed innovative ways to repurpose it, like crafting pizza and pasta dough from stale bread. Now a signature at the Alpina Lounge, these dishes redefine how we think about cooking, turning what might be discarded into refined, delicious meals that surprise the palate.

Key moments in the evolution of Offcut Culinary Philosophy include the Offcut Food Truck, which once brought this low-waste philosophy to the ski slopes. Its menu, made entirely from repurposed ingredients, featured creations like pasta alla crudaiola made with leftover rye bread. Sweet treats like banana cake and muffins crafted from overripe fruits also embodied the belief that extraordinary dishes can come from unexpected sources. The Offcut Cooking Classes, introduced in previous seasons, invited our guests to explore these low-waste principles hands-on, teaching them how to repurpose surplus ingredients in their own kitchens. These initiatives were not fleeting but rather the foundation of a broader movement towards mindful dining.

At The Alpina Gstaad, the search for new projects aligned with the Offcut Culinary Philosophy is ongoing, creating a virtuous circle of innovation. Our Alpina beer, brewed in collaboration with the local Simmentaler Brewery, uses stale bread from our bakery as a key ingredient. After brewing, the leftover spent grains are dried and transformed into granola bites, a flavourful reminder of how creativity and resourcefulness can minimise food waste. As Chef Göschel continues to explore new ways to integrate this low-waste approach into his culinary offerings, we invite you to look forward to more delightful innovations. In every bite, Offcut’s Culinary Philosophy encourages you to savour the unexpected.