In a world of continuous competition and need of recognition, very few people can say that they achieved success by doing what they love. Born in 1977 in the small city of Sagogn in Switzerland, Andreas Caminada is one of the lucky few who pursued his passion with religious fervor, collecting on the way awards that made him a single point of reference for the culinary connoisseurs.
But innate talent and the desire to succeed are not enough. Becoming the best in this business doesn’t just happen overnight and Andreas knew it would take years of practice and perseverance to achieve his purpose. He started working as a cook apprentice in the hotel Signina in the neighboring Laax and once he finished the apprenticeship in 1996, he went through various working stages from being a Pâtissier, Chef Entremetier and as Chef Tournant in different companies, until March 1998.
June 1998 marks the beginning of an amazing journey for Andreas as he begins to work in top restaurants both in Switzerland and in neighboring countries. By 2003, he was confident enough to take on the next challenge in his career: founding his own gourmet restaurant. Chef Caminada chose to realize his vision in the Schauenstein castle in Furstenau, the smallest town in the world. Set in a beautiful and romantic location, at the time the fairytale like castle was empty and Caminada took over and started working with a team of only for employees, wishing to offer his guests an all-around hospitality experience.
One might say it takes a lot of courage to do so, but the confidence of Andreas was not residing in bravery, but in knowing that ambition and the passion he invested in his work can only be an immediate and enduring success. And he was right. Within the first year after the opening, the restaurant received its First Michelin Star. Today, 16 years later, the restaurant proudly owns all the 3 Stars Michelin ever awards, 19 points at Gault Millau and is placed on the World’s 50 Best Restaurant List.
The Elitist Restaurant is relatively small and can sit only 30 People. The guests who want to come here must make their reservation months in advance and it is all worth it. Moving forward, in 2015 the ambitious chef opened his second restaurant brand IGNIV by Andreas Caminada with currently two casual dining locations: the Grand Resort in Bad Ragaz and Badrutt’s Palace Hotel in St. Moritz. Not surprisingly both restaurants have been awarded a Michelin star in their first year after the opening.
But what makes Caminada’s dishes so special? Well, it is the fact that he uses simple and familiar ingredients from the local farmers in his own unique way. The ingredients embrace each other in dishes that are made to be accessible and make one wonder: why didn’t I think of that? But Caminada’s signature talent is taking one single ingredient and creating all the possible combinations in preparing with it at the center.
Outside his kitchen Andreas Caminada put the basis of a foundation Fundaziun Uccelin meant as a means to pass on the knowledge to future generations of talented chefs and service staff. The amazing story that lies behind this culinary genius is a journey of determination, hard work, passion and courage. The privilege of tasting the work of art creations of Chef Andreas Caminada is a once in a lifetime experience.
by Claudia Ciclovan