All my partnerships are guided by the same principles:
Each collaboration directly reflects my work and the standards I stand for.
I enter into partnerships selectively, and with total commitment.
I do not multiply collaborations, and I do not separate my name from the work carried out in the field.
Partnerships are built to last.
My collaboration with Mercedes-Benz is built on shared values of excellence, precision, and long-term vision.
It goes beyond product association, taking shape through carefully selected gastronomic experiences, events, and appearances, where attention to detail, performance, and innovation take center stage.
This partnership reflects a shared understanding of what "premium" truly means: consistency, responsibility, and credibility over time.
My work with Nespresso is grounded in a deep respect for product quality, sourcing, and craftsmanship.
Coffee, like cuisine, is a discipline that demands precision, knowledge, and constant refinement.
This collaboration centers on the dialogue between gastronomy and coffee, through experiences, content, and formats that put expertise ahead of spectacle.
My partnership with Oona Caviar is built on a shared commitment to precision, integrity, and responsible luxury, a shared conviction that exceptional products demand transparency, rigor, and respect at every stage of production and use.
I chose Oona caviar for my dishes for its exceptional quality and local origin in the pure waters of the Swiss Alps. Its delicate, lightly salted flavor and melting texture bring elegance and refinement to my culinary creations. Free of borax, this caviar embodies Swiss craftsmanship, a guarantee of traceability and environmental respect, in keeping with my culinary philosophy.
This collaboration highlights the role of sourcing and product integrity as foundations of contemporary gastronomy, where excellence is inseparable from responsibility.
As President of Grandes Tables Suisses, I represent a network that brings together the country's finest restaurants around shared standards: culinary excellence, the transmission of know-how, and the international reach of Swiss gastronomy.
The association celebrates its 60th anniversary in 2026, six decades spent uniting the chefs and houses that define Switzerland's culinary reputation, and passing that standard on from one generation to the next.
Presiding over Grandes Tables Suisses means safeguarding the consistency of these standards and guiding the profession forward, from training the next generation of talent to new practices such as artificial intelligence in the kitchen.
