Meet the Five Food Experts Forming the Local Jury for Switzerland
This year’s line-up of food professionals forming the local jury for Switzerland includes seasoned experts from previous editions, namely André Jaeger, Markus Linder, Martin Dalsass along with newcomers Patrick Zbinden and Robert Speth.
The local final will take place on 4 September at Belvoirpark School, Zürich, Switzerland.
Meet the Swiss Jury
Returning mentor chef Andrè Jaeger needs little introduction. With his groundbreaking approach and influence on the Swiss culinary scene, his Asian-inspired ‘nouvelle cuisine’ at the Rheinhotel Fischerzunft in Schaffhausen became world famous. He was also President of Les Grandes Tables De Suisse. Always seeking the next challenge, Jaeger recently closed his restaurant in order to explore exciting new opportunities – one of which was as a mentor for Anne-Sophie Taurines, the Switzerland regional winner at S.Pellegrino Young Chef 2016.
With a career spanning over three decades chef Lindner has directed the kitchens in some of Europe’s most renowned luxury hotels, including the Grand Hotel Victoria-Jungfrau, Strandhotel & Restaurant Belvédère and the Kurhaus Baden-Baden. More recently, Lindner was the Executive Chef at Mesa, one of Zurich’s top restaurants, boasting two Michelin stars. These days he can be found hard at work making The Alpina Gstaad a new culinary destination.
South Tyrol-born chef Martin Dalsass, known in Switzerland as the ‘olive oil pope’ pays testament to quality ingredients in his Mediterranean-influenced cuisine. He earned his first Michelin star at Santabbondio near Lugano, before, in 2011, taking the helm at Talvo by Dalsass, set in a 17th-century farmhouse in Champfèr, where the accolades soon followed.
Food journalist, author and all round trained culinary art expert, Patrick Zbinden, specialises in the sensory perception of food and drinks. Amongst other things he is a proven expert on olive oil, coffee, chocolate, honey, cheese, bread and spirits. He is thoroughly convinced that the more knowledge you have about food, the better you can enjoy it. Patrick also keeps himself busy with lectures about the future of food. He is convinced that technical innovations will have a bigger influence in the preparation of food.
German born Robert Speth of the Chersery, first undertook an apprenticeship as a pastry chef in Ravensburg before training to become a chef under Albert Bouley at the Waldhorn. He has completed stints at La Napoule under Louis Outhier and in Munich under Heinz Winkler at the Tantris restaurant. In 1998, he was awarded a Michelin star and in 2005, GaultMillau named him ‘Chef of the Year.’