Flavio Fermi is the young chef at the helm of Osteria TRE in Bad Bubendorf Hotel, which has had a Michelin Star since 2013. His cuisine focuses on regional, market-fresh products. "I cook mostly with simple flavours, which are demanding but not over-challenging. The dishes should taste great and the food should be fun," says Flavio Fermi. His culinary philosophy involves combining harmonious flavours and the setting of surprising contrasts. Each guest is pushed to think and to actively engage with the food. Furthermore Fermi dedicates a lot of attention to the unique character of the basic product – authenticity is the essential – both in terms of origin as well as gentle preparation.
After successfully completing his training as a chef at the excellent restaurant Gundeldingerhof in Basel with 13 Gault Millau points, he took apprenticeships with award-winning chefs. Thus Flavio Fermi learned the craft from scratch. In January 2009 he became chef de cuisine at restaurant Rollerhof in Basel and was awarded with 14 Gault Millau points in his first year. In 2011 he moved to Thailand, where he worked as chef de cuisine in the award-winning restaurant Red Sky and 55 in the five-star hotel Centara Grand in Bangkok. He came back to Switzerland to work at Osteria TRE in early 2013 and immediately convinced the gourmet critics.
Flavio Fermi can be proud of his performance. At not even 30 years of age he has earned himself the title of head chef of Osteria TRE in Bad Bubendorf Hotel and after 15 Gault Millau points, he now also has his first Michelin star.
Michelin Star - Osteria TRE, 2013
15 Gault Millau - Osteria TRE
Bad Bubendorf Hotel
+41 61 935 55 55