Switch mode

More than just a belly feeling

‘Food and drink play a key role in promoting a tourist destination,’ Dany Stauffacher says. It was with this in mind that he combined these two crucial elements in the first edition of his S.Pellegrino Sapori Ticino event back in 2007.

Swiss Deluxe Hotels Stories Winter 2023 2024 More Than Just A Belly Feeling

He then went a step further and invited top chefs from abroad to take part. The gourmet events have now become an absolute highlight of the year as a meeting point for both the international restaurant scene and lovers of gourmet food. Since then, he has visited more than 3,000 restaurants all over the globe.

The fact that the chef’s personality is one of the most important ingredients in a restaurant’s success is something Stauffacher is aware of. ‘The dishes always reflect a state of mind and a feeling,’ he says, ‘and continue to exist as a memory.’ Wine plays a key role in this as it underlines a dish’s taste, strengthening it and providing harmony.

“By raising the chefs’ profile outside their own kitchens, we turn them into ambassadors for their region.”

Local produce is increasingly becoming the focus of attention as an unmistakable characteristic of gourmet cuisine. It also helps to meet the demand for authentic flavours and sustainability, Stauffacher says. However, relying on local produce isn’t always an option for large kitchens, he explains, as their capacity is limited, for example when it comes to salt-water and freshwater fish.

‘Today, guests make a very conscious choice as they are much better informed.’ The topic of food receives more media coverage in general, which means that very few guests enter a restaurant completely unprepared. Information about origin, sustainability and processing is also critical here. Stauffacher is convinced that the achievements of top chefs will be of great importance for the future of the restaurant industry. Good training at a very high level is crucial in this regard, he says – and not just for the future stars of haute cuisine. The role of schools and governments is therefore to ensure a basic understanding of food production and support food consumption both as a way of staying healthy and a form of enjoyment. ‘Switzerland has more Michelin stars per head of population than any other country in the world,’ Stauffacher says. ‘Is there any better prerequisite for becoming an international reference point in the restaurant industry?’

Dany Stauffacher was born in Zurich in the 1950s and spent his time first playing professional basketball and then selling sportswear. It was only later that he discovered his great passion for good food and went on to launch the S.Pellegrino Sapori Ticino event series.

Photo Giorgia Panzera

Related Stories

In an age of transformation in which we are all striving for efficiency and sustainability and looking for new paths, the restaurant industry is no exception. Even in the fine dining scene, concepts are being reconsidered and structures adapted in order to move with the times. One remarkable discovery in this regard is blooms, the new garden restaurant at the Dolder Grand Hotel in Zurich.

Discover more

The region between Lucerne and Vitznau is a hotspot for creative concepts with a unique signature – Asian-inspired and using the very best Swiss products, from free-range pork to Alpine Sbrinz cheese.

Discover more

Valais is a privileged location. Switzerland’s largest wine-producing region is blessed with both ideal climatic conditions for wine-making and a fascinatingly broad range of different grape varieties and styles of wine.

Discover more

At the age of just four, Yannick Crepaux had already prepared a dessert with oranges all on his own. Today he cooks in the Valais mountains at the very highest level – and he loves to give his dishes a hint of freshness by adding citrus fruits.

Discover more

‘Serrated knives tear the meat,’ says Michael Bach, founder of the Swiss knife manufacturer Sknife. ‘Only a really sharp blade will glide effortlessly through the juicy meat without wounding it.’ And that is precisely what counts when it comes to getting full enjoyment out of meat.

Discover more

Radicchio has only been grown here since the 1980s. One particular kind has enjoyed a very special career over the last ten years: Radicchio di Castelfranco from Veneto, with its yellow leaves, pretty red speckles and significantly finer leaf structure with fewer bitter compounds.

Discover more

Anyone who is on the lookout for a special flavour experience with coffee would be well advised to try a single origin coffee. The beans come from only one country of origin and guarantee exquisite flavours – ranging from sweet to nutty to fruity – thanks to the traditional cultivation, harvesting and sustainable processing methods used. In order to offer a sustainable flavour experience, Nespresso offers part of its Professional coffee range Origins for companies, restaurants and hotels in organic quality. Today, there are four organic varieties in the Nespresso Professional range.

Discover more