His name is the very definition of talent. In German-speaking Switzerland, he is even the symbol of an unrivalled excellence. Andreas Caminada, an absolute star in the kitchen and the first chef to receive three Michelin stars at the age of 33, is now embarking on new projects to fulfill his perpetual search for creative innovation and sensory pleasure.
Yet, his personality is characterized by modesty, great approachability, and a very likable drive: “Gastronomy,” he says, “is a matter of human warmth and conviviality.” Born in 1977, Andreas Caminada received acclaim early on, yet has remained a kind of gentleman farmer: while he is an ambassador for various brands, he could just as easily be an ambassador for Switzerland itself!
At the age of 26, when he took over and transformed Schauenstein Castle in Fürstenau—a small town in the Grisons region, reputedly the smallest town in the world—he started simply with four employees. The history-rich location inspired him and became the stronghold of his starred talent. Having earned nineteen Gault & Millau points within a few years, the restaurant gained the prestige to now express a pure-emotion gastronomy, with flavors that have become the colors of his work and a plate presentation that is the outline of a true art form.
La Suissitude
Just like the man himself, his cuisine is simultaneously simple, precise, elegant, and refined—almost the definition of “Swissness.”
To offer an unforgettable experience, the epicurean uses his extraordinary sense of taste. While he can recall a flavor blindfolded, even without having tasted it twice, he excels at surprising the diner in his preparation of the most natural elements.
And for him, everything begins in his vegetable garden! This is where his ideas for pushing the boundaries of the ordinary are born, the delicate spark of his aromas. By applying himself to transforming the commonplace, he excels to the point of offering a true explosion of flavor in his vegetarian dishes. While he mentions keeping a certain tradition in mind, the extraordinary remains his signature ingredient.
From one project to the next, time seems to be his ally, particularly in bringing to life what moves him, and more generally, the creation of beauty. Always wearing a Hublot watch, especially during the rush of service, he admires the Swiss-based watchmaker for their shared commitment to excellence and the quest to find happiness in intensity.
The staging of his creations demands architectural precision and aesthetic rigor. He extends his hours of hyperactivity, dividing his time between his new restaurants, the magazine he publishes, the Gault & Millau video recipes, his Uccelin Foundation, and interview requests.
For his Uccelin Foundation, whose Romansh name means “little bird,” his heart inspired him to pass on the full extent of his culinary maturity. With his wife, Sarah, he seeks to promote young gastronomy that which doesn’t yet have its aura or visibility, but in which he senses talent. His current aspiration lies in transmission, giving momentum to this rising generation. Having been so gifted, so early in his career, his sharing of experience and knowledge represents a true culinary heritage. The expression of his passion both on the plate and through his initiatives—is driven by generosity: a chef remains at the service of others.
And what about the future, when one is destined for such success? The answer rings true: cooking for pleasure! “It wouldn’t be work anymore,” he adds. Observing him in the kitchen, through his partnerships and tirelessly renewed creativity, it seems that goal is already close at hand.
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