We are a team of 30+ passionate professionals from diverse countries and backgrounds. Each team member brings unique skills and perspectives that shape our collaborative culture and drive creativity. We value every contribution, knowing that diversity fuels innovation and growth.

Curious to meet the people behind our projects? Scroll down or click here to explore the core team and see the faces that make our company thrive.

Our core values are authenticity, warmth, and genuine care. We embrace openness and create an environment where everyone feels welcome. Fairness and responsibility guide our decisions, always with transparency, reliability, and consideration for guests, suppliers, and each other.

We believe in excellence — in delivering memorable experiences, nurturing and challenging our team, and fostering lasting, high-quality partnerships. Curiosity and genuine interest drive us to explore the unknown and connect with those around us with respect and openness.

Because a great job comes with great perks. Here are our top ones for you.

Elif Oskan doesn’t just cook — she stages edible love letters. Born in southeast Anatolia and raised in Zürich, she blends Turkish tradition with Swiss precision. At her restaurant Gül, kebab flirts with fine dining, and pistachios meet sour cherries like destined lovers.
Trained in Switzerland and honed at The Fat Duck in London, Elif creates joy you taste before you realise you’re in a restaurant. Chef, cultural DJ, and storyteller, she mixes memories of her mother’s kitchen with her own restless curiosity.
Her debut cookbook Cüisine (2022) won the German Cookbook Prize and World Cookbook Award, alongside her fine food spice line. A dynamic media presence — from MasterChef Switzerland to Kitchen Impossible — she shares her philosophy, recipes, and passion with a new generation of food lovers.
Open-hearted, precise, endlessly curious, and disarmingly funny, Elif proves that in her world, food and people are inseparable.

Markus Stöckle grew up in the Allgäu, where kitchens were about comfort and flavour, not theatre. His curiosity carried him from rustic taverns to the high-wire world of Heston Blumenthal’s The Fat Duck, where precision ruled — and creativity spoke louder than a soufflé that refuses to rise.
In Zürich, he opened Rosi, giving Bavarian Wirtshaus classics a light, precise “Neo-Bavarian” twist. Cheese spätzle? Still sinful. Alpine tradition? Sharper than ever.
Awards? Plenty — 17 Gault Millau points, Rising Star 2024, 50 Best Discovery, Best Chef Dubai — but Markus wears them lightly (and often with a cheeky grin).
Beyond cooking, he collaborates with artists and musicians, turning plates into canvases and menus into performances. Intense but playful, perfectionist but curious, he’s always chasing the next spark — and maybe the next bite.

Baba is Gül’s heartbeat. He welcomes every guest with a wink, a story, and effortless charm. By 8:45 pm, his ritual kicks in: two çiğ köfte and a sip of Raki, every batch Baba-approved. In summer, he turns gardener-magician: zucchinis from another planet, beans that snap with joy, raisins sweet enough to make you swoon. Baba doesn’t just run the house — he orchestrates it, serving heart, flavour, and a touch of magic in every bite. When he’s not at Gül, you’ll find him enjoying Käse Spätzle at ROSI, chatting with his favourite Bavarian, Markus. As Baba likes to say: “A çiğ köfte a day keeps the doctor away.”

Kathrin’s roots are firmly grounded in the world of hospitality, having grown up in a family-run hotel business. Her career took her through several exciting stations in Berlin and London, before she set her sights on Dubai, where she worked at the iconic Burj Khalifa. After earning her degree from Hotelfachschule Zürich, Kathrin joined our team as Assistant Manager, quickly advancing to Operational Manager, and is now the Managing Director of Gül and Rosi. Her remarkable energy and warm spirit make everyone—whether guest or team member—feel instantly at home. In true family tradition, Kathrin is considered more than a colleague; as the mother of Köfte and Babas says with a smile, “Kathrin is like my third daughter.”

Köfte, the cutest member of our core team, has already claimed his irreplaceable spot. With a charming gaze and an attitude as cool as a cucumber, he brings a smile to everyone’s face. He calls Kathrin his Mum, but the whole team is his pack, and he’s at the heart of it all

With a Master’s degree in Management & Economics from the University of Zurich, Chöying’s path into gastronomy was anything but conventional. In 2015, she moved to Paris and embarked on a exciting journey as a self-taught chef, navigating the city’s vibrant kitchens.

Returning to Zurich in 2020, she joined Gül’s kitchen, steadily honing her skills and taking on increasing responsibilities. Rising to Sous Chef and then stepping into the management team in 2024, Chöying brings together both practical know-how and a considered, reflective way of working. As Elif puts it: “Where the gut and the brain become one.”