What are your earliest memories of being interested in food?

My grandmother’s chocolate cream is my absolute favourite in my memories.

What, or who, would you say has inspired your cooking the most?

It is definitely Andreas Caminada, both as a cook and as person.

Describe your culinary style…

The philosophy is based on the idea of sharing, of coming together to enjoy and share exquisite cuisine, and thereby aims to create a more social experience. So the menu is designed to fit into this concept of sharing, with meals consisting of either 14 or 18 different dishes, which are served simultaneously in different bowls and on platters. For this reason each dish is very light and smooth.

Most of the time we use local and seasonal products. Sometimes we enrich the menu with some international influence. But the focus is always on the pure flavour of the products.Actually this is the essence of our Fine-Dining-Sharing-Experience: It’s about enjoying life and celebrating indulgence and time – for all ages.

How would you say you have introduced this style into your cooking at IGNIV?

Andreas Caminada got the idea to make this sharing-concept. From the start I was involved in the creation and realisation of the new gastronomic concept. So we have studied for a long time about the menu and how many dishes we can serve simultaneously. In the end we started with an uncertainty – we didn’t know whether our concept would succeed or not.

What do you think makes the restaurant, or menu so successful?

First we want to make sure that our guests really feel at home in our restaurant. So you will find for example a cosy fireplace in the centre of the room. IGNIV, which is the Rhaeto-Romanic word for “nest” is in line with this nest feeling. That means that the table arrangements are cosy and modern at the same time.

Second we want to bring people together around the table, to get them eating together, speaking to each other, sharing ideas while enjoying some of the same meals and dishes. Further Francesco Benvenuto (chef de service and sommelier) and his team present the whole creation perfectly to our guests.All this together and combined with fine food – we think – makes the restaurant successful.

What are your most indispensable ingredients?

This are the simple ingredients like celery, pepper, salt, water. It is our ambition and goal to get the most out of the produce and create a dish with great flavour.

What kind of experience do you aim to give guests when you cook for them?

We invite our guests to embark upon a new culinary experience: the sharing of time with family, friends or business partners as well as eating fine food and indulge in a cosy warm atmosphere.

How did you feel when you were awarded a Star in this year’s Michelin Guide Switzerland?

I was very proud and deeply grateful.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

Well, I am very young so I need advise as well. But one advice I could give: Hang on, have fun and give your best.

What’s next for you/What projects do you have lined up?

For me it is very important that I can cook on this high level each day – to have the consistency to provide high quality. And it is also very that our guests are very happy and satisfied with our sharing-concept.

What is your guilty pleasure?

My guilty pleasure is to hear loud music while I cook.

What restaurant is currently at the top of your list to dine at?

Björn Frantzén’s very new restaurant – it will be open in March 2017.

Grand Hotel Bad Ragaz

Bernhard-Simonstrasse

7310 Bad Ragaz

Switzerland

+41 81 303 30 30

www.resortragaz.ch