If there are compulsory destinations for gourmet travelers, then the restaurants of Andreas Caminada must certainly be high on the list. There is hardly an award that the Swiss chef has not yet received. His culinary headquarters, the picturesque Schloss Schauenstein, has been awarded three Michelin stars, Gault Millau lists it with 19 points and in the league of hotly contested “World’s Best Restaurants”, it has been highly ranked since 2011.
But Andreas Caminada does not rest on his laurels. Instead, he constantly dares new things, like his second success story: “IGNIV”, the Rhaeto-Romanic word for nest. Since 2015, he has been elevating the concept of sharing to an art form: In his now four “IGNIV by Andreas Caminada” restaurants in Bad Ragaz, St. Moritz, Zurich, and Bangkok, everything revolves around the fine dining sharing experience. Rather than a classic menu sequence, the chefs Silvio German, Marcel Skibba, Daniel Zeindlhofer, and David Hartwig serve various sharing courses on small plates, platters, and stands. The cosy atmosphere is aimed at making culinary experiences a social experience – sharing both enjoyment and time with one another.
The style of Andreas Caminada’s IGNIV cuisine always stays close to the product, playful but without frills. A balance between acidity and seasoning with a perfectly coordinated fusion of aromas and textures emphasizes the taste of the products used. The chef respects the food and values its origin and producers. Even though the majority of the products come from the surrounding area, Andreas Caminada does not make regionality a dogma: The products‘ quality always takes center stage. Instead of relying on classics, he and his deputies – all of them talents from his castle kitchen in Fürstenau – constantly conjure up new sharing menus with an amazing level of creativity. He thus captures the spirit of the times and the taste of his guests. As a result, already two of his IGNIV restaurants – the IGNIV Bad Ragaz and the IGNIV St. Moritz – have been honored by receiving their second Michelin star. Meanwhile, the newest additions to the restaurant family opened in Zurich and Bangkok in 2020.
It was clear from early on that Andreas Caminada would become a chef. Born in the Swiss canton of Grisons, he completed an apprenticeship as a chef and then went on to gain experience in various establishments, one of them the Bareiss Restaurant in Baiersbronn, where he soon came into contact with haute cuisine. In Fürstenau, officially the smallest city in the world, Andreas Caminada finally found the perfect location for his first own restaurant in Schloss Schauenstein. When he started his own business in 2003, he was only 26 years old. With his innovative creations, he soon became one of the world’s top chefs and, at 33, was Europe’s youngest holder of 3 Michelin stars. Despite this, he always kept his feet firmly on the ground and maintained the special connection to his homeland.
For Andreas Caminada, this also includes showing commitment for the future of the trade. In 2015, he established the “Fundaziun Uccelin”, a foundation for the individual support of talented chefs and service staff, a project close to this exceptional chef’s heart which aims to create a new generation of ambassadors taking the quality of haute cuisine out in to the wider world. Scholarship holders receive support through mentoring, financial sponsorship and a 20-week program within a network of 60 prestigious restaurants and producers worldwide.
In November 2020, Andreas Caminada, the high-flyer of Swiss gastronomy, will stop off at Restaurant Ikarus to whisk you away to the world of his IGNIV restaurants‘ culinary masterpieces.
ServusTV: Culinary Heights at Ikarus on ServusTV
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.