When and how did you start your career?
I started in 2008 in a small restaurant near Rickenbach. I was 16. I did my apprenticeship there for three years, then I worked in the pastry section of a ski resort restaurant. After that, I went to Schloss Schauenstein to work with Andreas Caminada. Then I was in Zurich with Fabian Fuchs, at EquiTable, a one-star Michelin restaurant with 17 Gault Millau points: there were just the two of us in the kitchen. And finally, in 2020 we opened the Magdalena.
Which is in your hometown, Rickenbach: do you feel attached to the place where you grew up?
Yes. It was really nice to come back home. Plus, we know a lot of people here, especially local suppliers.
When you had to choose a place for your restaurant, you took over an old tavern and completely rebuilt it. What did you have in mind when you started the reconstruction?
I like the view of lakes and mountains, so there are big windows. I also like Nordic design, which is very essential and focused on small details. And I like concrete, but in the end we decided to keep some wooden elements from the previous restaurant.
What kind of atmosphere do you want to create in your restaurant?
I like it when the guests feel at home. There are few tables and everything is curated. In the background, there is a playlist of soft techno-electronic music.
You work together with your wife and your best friend from school. What is it like to work with family?
It’s nice to work with people you like. We enjoy our time at work, help each other, have fun. Even in the kitchen, I like it when there is a good atmosphere: the staff is made up of young people, and we do things together even on our days off, so sometimes it doesn’t even feel like being at work.