At the opening of the GaultMillau Switzerland ceremony in Ticino at the Chef of the Year establishment, GaultMillau chef Urs Heller addressed the guests critically: “It has been a difficult year. We have never had so many closures. Around a hundred restaurants have closed their doors. We feel the post-Covid effect.” Before adding: “But we also discovered 100 new establishments. I am happy to see that there are still restaurateurs who are courageously embarking on this activity.
The five-star Eden Roc hotel in Ascona (TI) can celebrate its best element: Marco Campanella, father of only 32 years and chef of La Brezza, obtains the 19th GaultMillau point. “We have been looking for the next Swiss superstar for five years. We were spoiled for choice because there were so many talents lining up for the door. We chose Marco Campanella because he continues to excite us – with his modern cuisine, his incredible sauces, his versatility as well as his talent for rallying a young team to his mission. With perseverance, he improved from year to year,” says Urs Heller. “The fact that it so clearly delights the vegans of La Brezza sets it apart even more. » In summer, Marco Campanella cooks in Ascona and in winter at the Tschuggen Hotel in Arosa (GR), where he scores another 18 points. The chef of the year, who grew up on Lake Constance, explains: “My kitchen has become smaller. For me it is important that each plate comes out perfectly and that each cabbage is perfectly positioned. My personal requirement is to make customers happy. The challenge is consistency. Now it’s important not to stop there. Only with patience can we succeed. He says it’s important that guests notice the love behind the work. “I am super happy and proud to have obtained these 19 points. It’s great to have such a strong team behind you.
Switzerland now has seven chefs in the GaultMillau league with 19 points: Tanja Grandits (Basel), Peter Knogl (Basel), Franck Giovannini (Crissier (VD)), Andreas Caminada (Fürstenau (GR)), Philippe Chevrier (Satigny (GE) ) ), Heiko Nieder (Zurich) and Marco Campanella (Ascona (TI)). The search for an eighth leader at 19 points continues. The “Chedi-Twins” from Andermatt: Dominik Sato and Fabio Toffolon, the “Vegi-King” from Rickenbach: Dominik Hartmann and the Fribourgeois Romain Paillereau, who all obtain the 18th point, are among the GaultMillau promoted for the year 2025 .
Among the 2025 graduates there are also two chefs with 17 points: “At Maison Suvretta in St. Moritz, Fabrizio Zanetti does incredible work in the huge Grand Restaurant: fine cuisine that can accommodate up to 240 guests per evening in high season,” explains Urs. Heller. Lucrèce Lacchio runs the ambitious restaurant Le Berceau des Sens at the École hôtelière de Lausanne (EHL). Customers and testers are enthusiastic, which also earns it 17 points. Mitja Birlo, Chef of the Year 2022, returns after a short break. He gets 18 points for The Counter, “a spectacular counter restaurant at Zurich Central Station,” reads the explanatory text.
“The Green Chef of the Year” is Nicolas Darnauguilhem from Pinte des Mossettes in the forests around Cerniat (FR). It meets the strict requirements of BioSuisse and obtains 17 points.
Added to this are four “Discoveries of the Year”: Dan Rodriguez-Zaugg and Alejandro Polo, who worked together in Barcelona (Disfrutar, 1st in the “50 Best” world ranking), now apply the techniques of the Spanish front-Guard in Schaffhausen (Sommerlust, 15 points). After cooking for years at Tanja Grandits in Basel, André Kneubühler is now showing at the Omnia Hotel in Zermatt (VS) that he is also a solid chef (16 points). In French-speaking Switzerland, GaultMillau discovered the talent of Quentin Philippe (15 points) at the Arakel wine bar in Geneva. Finally, many Ticino residents are unaware that a promising young chef is cooking on the Isola di Brissago. Indeed, 14 points were awarded to the “discovery” Joao Antunes at Villa Emden.
GaultMillau wants to promote and reward the best front-line employees in a targeted manner. Thus, the “Host of the Year” is Ines Triebenbacher, who has worked at Igniv in Zurich since its opening in 2020. “The most important thing is to have empathy for others. Serving techniques are less decisive. It’s great to be able to prepare a good time for customers thanks to my personality,” explains the 34-year-old.
The “Sommelier of the Year” is Vorarlberg resident Fabian Mennel from Christian Kuchler’s Zum Schäfli tavern in Wigoltingen (TG). “In principle, I’m not the type to hunger for rewards. What matters to me is providing a great experience for our customers. I don’t take myself too seriously,” the 33-year-old tells GastroJournal.
As for delicacies, the “pastry chef of the year”, Titouan Claudet, displays all his talent in the five-star hotel “The Woodward” in Geneva.
