Kitchen and dining room run like clockwork with Swiss chef’s precision
The concept: In a small hotel near the Italian border, Swiss chef Andreas Caminada takes diners on a journey of the senses, exploring the interaction between smell, texture and flavour.
Chef CV: At the tender age of 39, Caminada is considered one of the best and most well-known chefs in Europe, having honed his skills at fine dining destinations such as Wirtschaft zum Wiesengrund in Zurich and Bareiss in Germany before taking over Schloss Schauenstein in 2003. By the age of 33 he had three Michelin stars and he recently opened Igniv restaurant at a five-star mountain resort in Bad Ragaz.
Dish inspiration: Ideas for new courses often come from shoots for his food magazine, Caminada, which is published twice a year. The chef says his signature beef tongue dish came about spontaneously after a project about tongues with a famous artist for the mag.
Other ventures: Caminada recently started a foundation to train and nurture young talent as chefs and front of house professionals.