How did you become a Chef?

Already in school I enjoyed the cooking lessons. It was my passion. That was the moment when I decided to become a chef.

How would you define your cuisine?

The most important inspiration I had as a young chef in the restaurant Castello del Sole in Ascona. I was working with the head chef Othmar Schlegel. His creative and unique cuisine deeply impressed me and still influences my cooking style. I experienced the Asian type of cooking while travelling in Thailand. It is totally versatile with its flavours and spices.
I consider my type of cuisine as light and honest combined with an Asian touch.

What are your favorites products and criteria for choosing?

My absolute favourite product is Ibérico Pluma “Bellota”. The meat is consistently top-quality, very tender with a light taste of butter and nuts. These characteristics are a result of a fair keeping of animals. The natural feeding contributes to an exceptionally meat, too.  

What is your signature?

I very often start to think about a tasteful dish, then I try to modify it by adding Asian or other spices and create something new. One of my signature dishes is the Valais paella. Everyone knows Paella but here the ingredients are saffron barley, chicken, lamb and rabbit dices and vegetable.

What professions sur-round you and what would you like to pass on to them?

For me it is crucial that my team knows how to treat food professionally and I also want to teach them the importance and understanding of food as well as wastes.

Do you have a Chef’s tip for Sunday cooking?

Cream of Fendant

The vegetable has to be sauted for a couple of minutes so that you get the most flavour of it.

Less is more