Gudi Campell
A restaurant, a regulars' table. Gudench, known to everyone as Gudi, Campell, is standing on the steps in front of the entrance. He opens the door and invites us into his hotel. We sit down in a small room - various antlers hang on the walls. "It's the only room in the hotel where trophies hang." If you look out of the window, you can see cars driving past and when the train crosses the railway line, you know that another hour has passed. Gudi talks about his life, about himself - his hands are always clasped together, only letting go of them to take a sip of water now and then.
We get to know Gudi as a friendly, active and ambitious entrepreneur. And we know that he is no stranger to the limelight. He is well known as the host and operator of the ski school in Zuoz. In his private life, he is a passionate hunter, married and father of a daughter. Together with his wife Sabrina, he is the third generation of his family to run the Veduta. When asked how being a father has changed him, we see him momentarily at a loss for words for the first time. Where he usually has an answer for everything, he has to think about it and then responds rationally. In terms of organisation, it is not a big change; they can manage childcare well with the business. And then he does open up a little. ‘I can enjoy my child. I work less and consciously take time out with her.’ After his apprenticeship as a chef in Celerina and graduating from the Lucerne School of Hotel Management, Gudi took over the business in 2014 at the young age of 28. Was that a conscious decision? ‘Yes, I did it deliberately. It was clear to me that the Engadin is and will remain my home, my place of residence and work. It gives me great joy when something continues. I am proud that I can carry on the family business.’
When regular guests become friends
In 1951, the Campell grandparents built the hotel in Cinuos-chel. He grew up just a few steps from the hotel, and now his daughter Franca is growing up there, as he once did. This means being in close contact with the guests, mostly regulars who have been coming to the Engadine for years and for generations and staying at the Veduta. ‘This has led to personal relationships and friendships,’ says Campell. “The fact that I grew up in a hotel meant that there was always something going on – otherwise, to be honest, I can't say the same when talking about Cinuos-chel.” Today, Gudi knows that it is precisely this tranquillity that his guests seek and appreciate. He also needs them – moments when he can retreat. In summer, once a week he is up at 5.00 a.m. on the saddle of his bike or putting on his hiking boots. Together with a friend, he heads out into the fresh air. The Val Susauna, near Chapella, is one of his favourite places.
The thing about hunting
This valley is also home to an important place for him – the hunting lodge on Alp Murter. He shows us the place, which he describes as his place of power – and we understand why. Surrounded by nothing but space, this small hut stands in a clearing, with a small lake in front of it. Here you are alone, have time to reflect, just be or, in the case of Gudi Campell, devote yourself entirely to hunting. For him, relaxation is the main focus. ‘I never have to explain why I'm hunting; it's just fine and out of the question if I'm not where I might be needed.’ He spends most of September here, in the hut. Here, unlike in a restaurant, he can slip back into the role of a chef. ‘I don't usually work in the kitchen, but I do a lot of serving – and I can interact with my guests more in that role than I can in the kitchen. Personal service is important to me.’ He prepares a good piece of meat. Venison. Which he has hunted himself. With risotto. Tastes delicious. It is a somewhat overcast autumn day, it has snowed and the trees have already changed colour.
He sits down for a moment, savours the peace and quiet and explains how important it is to him to serve his guests locally sourced game that he has hunted himself. It's about knowing the entire chain, knowing where the meat comes from and being able to convey not only the meat but also a part of Engadin culture to the guests, of which traditional cuisine and hunting are part. Speaking of cuisine – the Veduta is known not only for its local game but also for its homemade capuns. But back to the hunt. Listening to a hunter's story, you might recognise elements of a fairy tale. Not because what is being told might not always correspond entirely to reality, but mainly because of the way the hunters tell their experiences. One place where hunting is not an issue but game is the focus is the national park, which borders the municipality of S-chanf. A visit is an absolute must, especially in autumn. From mid-September to around the beginning of October, the stags are in the rut. Hundreds of stags vie for the favour of the cows. ‘It's a real spectacle,’ says Gudi. And truly, it is something you don't get enough of after seeing it just once. You have to come back. With that, he releases us and sends us on our way to explore his homeland, the Engadine, for ourselves.