What are your earliest memories of being interested in food?
Cooking has always interested me in one way or the other because I like to eat. As a little boy I already occasionally spent time in the kitchen. But I actually discovered cooking through baking. The ultimate passion for cooking came during my stay in Vancouver: There, I discovered the sensual world of indulgence full of aromas and taste. I learned how to prepare new products through the taste, the aromas and the eye.
In terms of your cooking, what would you say has been your biggest inspiration?
Life in all its diversity. There are so many inspirations, this can be nature or talking to people. Inspiration is always happening everywhere. You just have to go through life with your eyes wide open and take your time, no matter how stressed you are. Furthermore, my magazine “Caminada”, which I have been producing for two years now, has developed into my main source of inspiration.
Describe how you see your own culinary style and how it has evolved over the years…
My cuisine is based on the French cuisine with a focus on the region and season. We will work more and more with regional products that we interpret in a modern way. In Switzerland we have a very impressive diversity of products and we have innovative producers.
What are your most indispensable ingredients?
Onions, celeriac and leek.
What do you gain as a chef from having collaborations such as Sapori Ticino?
Firstly, I’m very honoured to be the ambassador of Sapori Ticino. When I was asked to take the job, I did not hesitate for a moment because Switzerland should and has to show what it has got to offer in terms of culinary art. It is also important to carry our country’s beauty and hospitality into the world. Such events are perfect for that. Thus, our first priority is not to gain a personal profit from participating. The Sapori Ticino should give the opportunity to promote the beauty and culture of our country across the Swiss borders. If I can do my share as an ambassador, I’m very happy to do that. Nevertheless, it is also a benefit to me to chat with the guest chefs, to make new acquaintances and form or reaffirm friendships.
What would you say has been the most memorable moment in your culinary career so far?
It is certainly the independence that I have been having for the past 13 years. It is incredible what I have learned and experienced. There are so many impressions and memories that have remained, not one moment in particular.
What’s next for you?
I am a perfectionist with a pioneering spirit. The consequence to this combination is that I always start new things or optimise already existing things. This is exactly what we constantly do at Schloss Schauenstein: We improve and develop. We are currently completing the latest edition of my magazine Caminada, which takes up a lot of time and attention – yes, I am indeed a perfectionist!