Star chef Andreas Caminada

A visit to chef Andreas Caminada, freshly crowned with 19 Gault-Millau points, is a voyage of culinary discovery. The beautiful, picturesque ambience, the high-tech V-ZUG appliances and the finest haute cuisine blend to form an exquisite symbiosis that promises unparalleled dining pleasure.

Andreas Caminada aspires to offer his guests something out of the ordinary. His distinct feel for aesthetics and his love of detail can be sensed throughout the building. Here menus are not just served, but celebrated course by course. All his gourmet creations exude an aura of perfection. “I always seek my own path. I just do things differently,” explains Andreas Caminada. “The crucial difference, I suppose, might be the wide variety you find in my dishes, which mostly follow a single theme. That’s what people find particularly exciting. Variety is something I really enjoy in my cooking, in fact I would say it’s become one of my passions.”

“In the kitchen is like in music: you need to compose before you can play.” This is the metaphor Philippe Rochat chooses to use to paraphrase the work he does. The Swiss star chef is a sublime artist who conducts his team splendidly in order to create unforgettable culinary symphonies. He generates his ideas from the four seasons, finding inspiration in the numerous flavours and aromas that nature gives forth in the change of seasons.

Philippe Rochat is a master chef with an international reputation, 19 Gault Millau points and three stars in the Michelin Guide. He also has another star in his kitchen, namely the Combi-Steam SL by ZUG, like him a role model for innovation and perfection. Quality is top priority for Philippe Rochat. He says that in order to be the best, you have to give of the best, but above all also have the best.

Star chef Stefan Meier

Is he a chef, philosopher, farmer or storyteller? Stefan Meier is one thing, that’s for sure: one of the most idiosyncratic and striking personalities in the chefs’ guild.

Stefan Meier has a singular feel for quality. Not only does he know what is good, but also where he can find the best. To create his fish specialities, the 16-Gault-Millau-points chef insists on accompanying the fisherman out on Lake Zug early in the morning. Stefan Meier knows the path his dishes take from nature to the plate. Each menu has its own story that he is pleased to tell in the Rathauskeller: “These stories let people experience what my cuisine is all about and makes my dishes authentic. The guests suddenly see more in them than just the pleasure of delicious food.”