Cooking is for me far more than a job – it is my passion. After completing my vocational training (EFZ) in Chur, I gained valuable experience as sous chef at «La Siala» and at «Alte Post». Today I can bring my creativity and my love of good food to my daily work as head chef at Hotel Piz Buin. It is especially important to me to give our guests memorable moments of enjoyment with fresh ideas, high-quality ingredients and a great attention to detail.
In my free time I find balance playing football, swimming, hiking, as well as reading and learning new things. I often find inspiration for new dishes and ideas outdoors in nature or while travelling.
People live to eat as well – not just eat to live. To me, good food means emotion, enjoyment and shared memories. My greatest aim is to make our guests happy with my creativity.
