ANDY ZAUGG

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"I never stop learning. So I do internships around the world to improve and see new things"

Fotografía de INTERVIEWS WITH OUR CHEFS

What made you want to become a chef?

The decision was made in the Kindergarten. In this age I knew that I am going to be a chef.

Who has influenced your cooking style or your philosophy on food?
My region, Europe and the whole world.

What inspires you or where do you get your inspiration from?
I never stop learning. So I do internships around the world to improve and see new things.

What is your favourite method of cookery or preparation?
Glazing in the oven.
 
What is your favourite ingredient?
Scampo

What is your favourite kitchen tool?
My Teflon pan from Bergner

What is your favourite section in the kitchen to work on during your apprenticeship?
Saucier

Where you like to eat out?
It depends: sometimes a non-star restaurant sometimes a three-star restaurant

What would you like to see change with the cook schools?
Creativity and spontaneousness shoud be more encouraged. And they should work with more regional products.

Your advice to young chefs?
Keep your focus and your goals on!

What do you look for when hiring staff?
I’m always looking for young, dynamic quality people.

What would you like to see change in the industry?
In Switzerland we are the recycling world champions. I’d like to see this recycling behaviour around the world.

How do you deal with awkward guests?
There are no awkward guests, just guests. I always try to turn every situation in a positive way.

What is your first memory of food that blew your mind?
My mom’s kitchen. 

What is your favourite escape to relax?
Being out of my restaurant spending time with my family and my friends. Bicycle and yoga are other hobbies.
 
What drives your ambition?
My heart and my passion.
 
What is your signature dish?
Our traditional white wine soup with smoked chicken from Solothurn

How do you motivate your team?
With respect, which starts with the welcoming. My team is the most important capital and I need to be their inspiring example.

How do you think restaurants should be rated?
At least not with Tripadvisor. But do they really have to be rated?

If you had to build the best kitchen team who would be in your kitchen all stars?
Paul Bocuse, Benoît Violier, Peter Knogl, Kevin Felling, Alain Schmidlin and me.