Stefan Brunner has worked in renowned restaurants in Austria, England and Mallorca, building a broad career reflected in his cooking. His dishes combine a creative, contemporary outlook with authentic tradition, further shaped by the Central European influences of his native Austria.
After two years working with Cristina Pérez and Gerhard Schwaiger at the historic Restaurant Tristán, he joined the Schwaiger Xino’s project from the very beginning. Today he is one of the pillars of the restaurant’s culinary offering, bringing his passion for cooking and crafting Mediterranean-inspired creations.
Born in Memmingen, Germany, Gerhard Schwaiger is a curious, inquisitive chef who honed his craft in several fine-dining restaurants in his home country before moving to Mallorca in 1986 to head the kitchen at Restaurant Tristán in Puerto Portals.
His creativity and ideas marked a turning point in the island’s gastronomy. For 20 years, the Michelin Guide awarded him two stars, a distinction that established him as one of the most respected names on the international culinary scene.
Today, at the helm of his own restaurant, Schwaiger Xino’s, he offers diners a renewed culinary philosophy, where re-interpretations of his most renowned dishes sit alongside new creations with a Mediterranean spirit.
Florian began his career in 2006 in restaurants focused on traditional and classical French cuisine. Over time he discovered a passion for pâtisserie, where he found the balance between technique, innovation and creativity, blending classical preparations with a signature touch.
In 2015 he arrived in Mallorca and first crossed paths with Stefan Brunner at Restaurant Tristán, which sparked his interest in Spanish and Mediterranean cuisine. Since then he has worked in various kitchens on the island, across diverse styles and concepts, before rejoining Stefan at Schwaiger Xino’s, where he contributes his experience and personal culinary vision.
Benjamin Paulen Falco began his career at Schwaiger, where he developed his expertise in front-of-house service within a refined gastronomic setting. This formative stage provided him with a solid foundation, defined by high standards, meticulous attention to detail and a commitment to personalised guest care.
Throughout his career, he has further enriched his experience across prestigious hotels in Mallorca and Switzerland, as well as in a renowned Michelin-starred restaurant. He has also completed his sommelier training at the Escuela de Hostelería de Mallorca.
Today, he returns to Schwaiger Xino’s with a more refined and comprehensive vision of service, bringing professionalism, warmth and a clear commitment to continuing his growth within the world of gastronomy and wine.
