A native of Switzerland, I was exposed to food at a very young age, and began working in kitchens at the age of 14. From there I have spent time in some of the finest hotels and restaurants.
"Cooking is like painting or writing a song. Just as there are so many notes or colors, there are so many flavors. It's how you combine them that sets you apart."
I take the ingredient-centered concept to extremes, serve minimally manipulated items and rely on diners to devise their own menus and even choose the sauces for each dish.
From knife skills to the latest cooking techniques, there’s always something new to learn in these cooking classes. You’ll always leave hungry for more and encounter your own eatery epiphany.