Andrè Jaeger, Martin Dalsass, Lorenzo Albrici and Robert Speth make up this year's jury for Switzerland. The team of four will be responsible for judging between the dishes of ten contestants for Switzerland selecting a final winner who will represent the region at the Grand Final in Milan in S.Pellegrino Young Chef 2016.
One of the most renowned chefs in Switzerland, Andrè Jaeger, will also be the mentor to the eventual finalist for Switzerland picking up responsibilities for helping the young chef perfect his or her final dish. Jaeger was born into a family of hoteliers and restaurateurs, so it was perhaps inevitable that he would go into the restaurant business. After graduating from hotel school in Lausanne, he went on to work at The Dorchester in London, The Grand Hotel in Lugano and The Peninsula in Hong Kong before returning to the family hotel in Schaffhausen. Considered a pioneer of 'fusion cuisine' he applied a nouvelle cuisine twist to his cuisine winning Rheinhotel Fischerzunft the coveted Michelin star and a successful 30-year career. He was named "Chef of the Year" twice and has held 19 Gault Millau points for over 20 years.
Known in Switzerland as the “olive oil pope”, Martin Dalsass was born in South Tyrol, in northern Italy. A confirmed traditionalist, Dalsass avoids tricks and gimmicks to let the quality of his ingredients shine through his classic Mediterranean cuisine. In 2011 he took the helm at Talvo by Dalsass, set in a 17th-century farmhouse in Champfèr, where he has retained a Michelin star.
Lorenzo Albrici chef and owner of French/Italian restaurant Locanda Orico was born and raised in Bellinzona where the restaurant is located. His passion for cooking began as a child from visits to his grandparent's hotel. What followed was a chef apprenticeship and several years experience in Switzerland before attending the school French gourmet cooking and wine Ritz-Escoffier in Paris and assisting the brigade's restaurant Frédy Girardet.
German born Robert Speth of the Chesery finished an apprenticeship as a pastry chef in Ravensburg before training to become a chef under Albert Bouley at the Waldhorn. He completed stints in La Napoule under Louis Outhier and in Munich under Heinz Winkler at the Tantris restaurant. He then headed the Party Service department of the hotel Steigenberger Frankfurter Hof in Frankfurt. In 1998, he was awarded a Michelin star and in 2005, GaultMillau named him "Chef of the Year".