CULINARY MERITS

HEAD CHEFS

ZINEB HATTAB

Zineb « Zizi » Hattab, raised near Barcelona in a Moroccan family, arrived in Switzerland as a software engineer 13 years ago. It was on foreign soil that the idea of becoming a chef took root. In her mid-twenties, she left her well-paid Swiss job to train with some of the world’s greatest chefs, such as Andreas Caminada and Massimo Bottura. Zizi Hattab then found her own culinary voice: a gourmet vegan cuisine influenced by her international heritage. She combines exceptional ingredients from the Zurich region with oriental spices and refined sauces that elevate her plant-based dishes. Over the past six years, she has opened three establishments in Zurich—Kle, Dar, and Cor—and published a cookbook. Her role has been crucial in making vegan cuisine more accessible in Zurich, proving that it can be both natural and delicious. But beyond her remarkable journey, her commitment to her team is exemplary: in her restaurants, hierarchies are flat, and everyone shares responsibilities equally.

www.restaurantkle.com

PAOLO CASANOVA

In the warm and contemporary Stüva Colani, Paolo Casanova elevates everything that nature around the village of Madulain has to offer: mushrooms, game, herbs, mosses, and lichens. He stands out for his boundless creativity, a touch of humor, and flawless culinary mastery, all while remaining deeply sustainable. This is thanks to his ingenious network of local producers, but also to a unique heritage-driven approach: he gathers ancestral preparation techniques for edible plant species from local residents, preventing them from being forgotten. His ambition? To create a true repertoire of Alpine resources, integrating their names in German, Romansh, and Latin. In short, Casanova is a chef to be envied in the Upper Engadin, his adopted region.

www.paolocasanova.ch

NICOLAS DARNAUGUILHEM

From the heart of Geneva to Cerniat, in the midst of the Fribourg mountains, Nicolas Darnauguilhem changed his life in March 2021. At La Pinte des Mossettes, he discovered a place rich in history and emotion. But rather than merely adapting to it, he made it his own, giving it a unique resonance. Through a personal and confident cuisine, Nicolas Darnauguilhem highlights the work of his producers, as well as that of his gardener, Thomas Philippe. Here, food is a daily reflection, with answers that evolve with the rhythm of the seasons. Planning a visit to La Pinte des Mossettes? Treat yourself and ask for the salad of the day.

www.lapintedesmossettes.ch

FRANZ FAEH

For the past ten years, Franz Faeh has held the position of Executive Chef at the renowned Gstaad Palace, where he excels in the culinary arts. Leading one of the world’s most prestigious palaces, his cuisine is inspired by his extensive experience in Asia, where he successfully managed the Regent Hotel in Bangkok, Hong Kong, and Jakarta for a decade, all while staying true to his Gstaad roots. Through his presence, loyalty, and mentorship, Franz passionately embodies the love for his craft and strongly upholds the values of our esteemed profession. As a Chef, he is a staunch advocate for high-quality products and exceptional flavors, sourced notably from local farms and his homeland in the Bernese Oberland. A true reference in Swiss haute cuisine, we are honored to award him the Mérite Culinaire Suisse 2025! !

www.palace.ch

CULINARY MERITS

CONFECTIONERY CHEFS

ADRIEN AND GUILLAUME CHARLET

For over three decades, the Boulangerie-Pâtisserie Charlet in Gryon has embodied artisanal excellence and family passion. Founded in 1988 by Ghislaine and Didier Charlet, this institution has evolved while preserving its authenticity. Their sons, Adrien and Guillaume, have joined the adventure, bringing recognized expertise, including national distinctions. Today, the establishment offers a diverse range of products: wood-fired sourdough breads, refined pastries, handcrafted chocolates, and artisanal ice creams. The tea room provides a warm setting to enjoy their creations, while the wine cellar showcases the vinicultural treasures of Chablais Vaudois. Completing the offering, the fine grocery features high-quality regional products. The Charlet bakery is much more than just a shop—it is a place where tradition and innovation meet to delight the senses..

www.boulangeriecharlet.ch

MARTIN SCHNYDER

«For the Pleasure of Goodness!» – This is the motto of Confiserie Roggwiller. Located in the heart of St. Gallen, this traditional establishment boasts a history of over 150 years and has been led by Martin Schnyder since 1996. In addition to its pastry workshop, he and his team run a timeless tea room on Multergasse, a true institution. Their reputation is built on specialties such as St. Galler Klostersiegel, Pflastersteine, and St. Galler Biber, all crafted with regional ingredients. But their excellence extends beyond their creations—it shines through in training as well: their apprentices consistently reach the podiums in national and international competitions. A success that perfectly embodies the «culture of goodness».

www.roggwiller.ch