Helen Dienel manages the restaurant with her many years of experience, a passion for culinary delicacies and a strong commitment to quality. With her keen sense of people and hospitality, she creates an atmosphere that combines professionalism and warmth.

Under the direction of Philip Dollinger, our kitchen stands for creative finesse, regional ties and masterful craftsmanship. His signature style shapes the culinary experience at the Beyeler Restaurant im Park, lending each dish character and depth.

Dominik Huser and Cynthia Bernaldez ensure that everything runs smoothly and harmoniously at the Beyeler Restaurant im Park at all times with their careful attention, warm commitment and organisational skills.

From small celebrations to large events: our banquet team accompanies every event with passion, care and a trained eye for detail. With professionalism and warmth, they create special moments that our guests will remember fondly – and make every occasion an experience to remember.

Our trainees are an important part of our establishment. Motivated, curious and full of energy, they develop their skills with us and actively shape the future of gastronomy.

Whether they are trained specialists or dedicated service staff, our service team creates a wonderful atmosphere with their warmth, competence and good humour. They ensure that our guests feel comfortable from the first minute to the last. During particularly popular exhibitions at the museum, we are additionally supported by motivated service staff who contribute to ensuring that everything runs smoothly.

With great care, reliability and prudence, our stewards ensure that the kitchen is tidy, hygienic and runs smoothly.

The kitchen team consists of sous-chef Franck Schwald and an experienced team of trained chefs and dedicated kitchen assistants. Together, they prepare fresh, seasonal dishes every day – with skill, precision and genuine passion. The result is enjoyment, quality and creative variety on every plate.