About the chef

After my training in gastronomy and culinary arts at the renowned Basque Culinary Center in the Basque Country, I was able to gain over ten years of experience in top kitchens throughout Europe.

I have worked in San Sebastián in product-oriented traditional restaurants and in Madrid in the two Michelin-starred restaurant Coque. Internationally, I gained experience in London at the creative, Middle Eastern-influenced restaurant The Palomar. In Switzerland, I worked at the Brasserie Bäregrabe, which serves classic French-Swiss cuisine, and at the Casino Bern, a culinary and cultural institution.

I speak fluent Spanish, German and English and am also fluent in Swiss German – so I offer you a coherent, personal experience not only on the plate, but also in communication.

Chef Wagner