Andreas Caminada
Three-michelin-starred chef Andreas CAMINADA creates storied experiences fitting of his castle, writes low shi ping
andreas caminada is one of those men who will make you do a double take if you meet him on the street. Blessed with intense blue eyes and a head of thick black hair he prefers to style in a backcomb, the 40-year-old would fit perfectly in a brand campaign for a private bank.
His allure heightens when you learn he is a three-michelin-starred chef of an eponymous restaurant — the youngest, mind you, when he first received them at 34 years of age in 2011. He has maintained that accolade until today. It has also earned a place in the World’s 50 Best Restaurants list since 2011.
The kicker? His establishment is nestled in the Swiss Alps, tucked inside a castle that he also owns. Named the Schauenstein Schloss Restaurant Hotel, it is of boutique scale with only nine rooms, decorated in a classical-meetscontemporary style.
“It’s not really a castle,” he demurs, when I liken his lair to that in a fairy tale. “It’s more like a manor.” Semantics aside, a big plus for Caminada is his promise that so long as the restaurant is open, you will find him in charge in the kitchen.
“I understand that when you dine at a threeMichelin-starred restaurant, you want to meet the chef. If I know I cannot be there, I will not open,” says the Swiss national. It is an admirable work ethic, especially considering the average waiting time for one of the coveted 30 seats is six to eight months.
If you want to dine there, check the restaurant’s website to see when he turns off the stove for the entire team to take a break. It is also the time for him to travel, which explains his presence in Singapore in November.
Lombard Odier Zurich, for which Caminada is an ambassador, had flown him over to cook a dinner for 80 of its clients. The private bank was celebrating the 30th anniversary of its presence in Asia. “I partner with brands to create memories and experiences,” he explains the relationship. Others include Audi, Bulthaup and Hublot.
This experiential intent is something that originates from the way he has designed his restaurant. His philosophy is that “eating should be a journey involving all of the senses, leaving a lingering impression”.
Unsurprisingly, food for him is but only one component of Andreas Caminada. “It is about the people, the atmosphere, the details, the touch. This is something that I have become more focused on over the years,” he says.
Indeed, come into the restaurant and the first thing you get presented with is not a menu, but a box for you to collect cards in. These slips of paper are littered throughout the establishment and hotel, telling stories about the history, spaces, dishes and beverages.
“I want you to collect these cards to create your own set of stories from Schauenstein,” says Caminada. For instance, there is one that reveals how the manor used to be a prison. Printed on each are also icons that represent its different facets, such as a fire that references when the building was burnt down in 1742.
When the food arrives, know that each dish worships the land and sea that produced it. The use of spices and herbs is minimised, allowing the ingredients to shine like stars in the night.
Each mouthful triggers the senses, something he carefully orchestrates in sync with his philosophy. Take, for example, the lamb belly with sea buckthorn and pickled vegetables. The meat is pickled, smoked and braised to make it “tender and characterful”. This is balanced with the sour sea buckthorn berries, placed alongside crispy braised onions. A sprinkle of paprika lends a dash of spice and beneath the lamb is a parsley puree for a creamy finish.
He talks about how the sea buckthorn berries are supplied by pickers who ride donkeys into the mountains to forage for them, and how the valley that Schauenstein is located in is populated by farmers who continue to use traditional methods of cultivation.
The latter is home to 25 different species of apples, some of which used to be sent to the Tsar of Russia for his consumption, while others only exist on one precious tree. His favourite is the Canadian Reinette, which is a balance of
“Eating should be a journey involving all of the senses, leaving a lingering impression”
sour and sweet. “I am inspired by the seasons, the produce that come with the seasons, and sometimes history too, such as what I’ve created before,” he adds.
One wouldn’t think it, but food featured relatively little in Caminada’s childhood. His only memories were of baking Christmas cookies. When he turned 13, he went to apprentice in the kitchen of Signina Hotel for a week.
“I was completely amazed,” he shares. “The atmosphere was one of kindness with people working happily with each other. I was exposed to a world which offered many possibilities to express myself.”
That experience has stayed with him and today, he is mindful to maintain that culture of warmth and friendliness in his own life.
Following his apprenticeship, Caminada went to work in different restaurants including that in Hotel Walserhof in Switzerland, and Hotel Bareiss in Germany. He became well-versed in classic French cuisine, by which he is still influenced.
In 2003, he bought Schauenstein and opened the dining establishment. “I always knew I wanted my own restaurant. It was a dream to create something that has a great atmosphere, food and hospitality,” he says.
From four employees, he has grown the workforce tenfold. While he receives guests from all over the world, most of them are Swiss and many have patronised Andreas Caminada since it started.
Truth be told, its location in the Swiss Alps is not the most accessible, making it a destination dining experience that is best enjoyed coupled with a night’s stay in one of the comfortable rooms. When you do, you might just feel like you are living your own fairy tale with a banquet fit for a king.