A warm welcome is always at the heart of what we do. With genuine enthusiasm for hospitality, enjoyment, and quality, our team creates special moments for our guests day after day, in the unique setting of art and nature. Whether in the kitchen, in service, at banquets, or behind the scenes: together we work hand in hand to perfectly combine atmosphere, culinary excellence, and warmth.
Helen Dienel runs the restaurant with many years of experience, a passion for culinary refinement, and a pronounced commitment to quality. With her feel for people and hospitality, she creates an atmosphere in which professionalism and warmth combine.
Under the leadership of Philip Dollinger, our kitchen stands for creative finesse, regional connection, and masterful craftsmanship. His signature defines the culinary experience at the Beyeler Restaurant im Park and gives each dish character and depth.
Dominik Huser and Cynthia Bernaldez ensure with great care, warm commitment and organisational talent that operations at the Beyeler Restaurant im Park run harmoniously and smoothly at all times.
From small celebrations to large events: Our banquet team accompanies every occasion with passion, care, and a trained eye for detail. With professionalism and warmth, they create special moments that remain in our guests’ fondest memories—and turn every occasion into an experience.
Our apprentices are an important part of our house. Motivated, curious and full of energy, they develop their skills with us and actively shape the future of gastronomy.
Whether trained professionals or dedicated service staff, our service team creates a wonderful atmosphere with warmth, competence and good cheer. They ensure that our guests feel comfortable from the first to the last minute. During particularly popular exhibitions at the museum, we are additionally supported by motivated service staff who contribute to smooth operations.
With great care, reliability and attentiveness, our stewards ensure that order, hygiene and a smooth infrastructure are maintained in the kitchen.
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 daily – with skill, precision and genuine passion. This creates enjoyment, quality and creative variety on every plate.
Would you like to become part of our team?
We are always delighted to meet people who share our enthusiasm. Simply contact us directly, ideally with your application documents, and perhaps we will be welcoming you to the team very soon.