YOU ARE, WHAT YOU EAT!

Tom Hunt is an award-winning chef, food educator, writer, climate change activist and author of the new book Eating for…

The 35-year-old Wassmer grew up in Fricktal in the canton of Aargau. After various stations around the world, he made…

Sandor Ellix Katz is a fermentation revivalist. His books "Wild Fermentation" and "The Art of Fermentation", as well as the…

Jung joined the seon Buddhist temple, the largest order in South Korea, and became a snim, as a Buddhist nun…

Janine Lee has a passion for fermented foods and especially for koji mould. Raised in Switzerland, accompanied by the influence…

The 37-year-old top chef James Baron has made a name for himself in the international gourmet scene in recent years.…

Ivo Adam - top chef in the 2-star league, host, book author, TV chef and innovative doer.
The man from…

Growing up in a small South Tyrolean mountain village, Hansjörg Ladurner was fascinated early on by food and the stories…

Franziska is a certified food fermentation specialist who has taught over 800 students in the last three years. With her…

On his farm above the beautiful Wisper valley, with extensive outdoor pastures and beautiful meadows for his animals, with fresh…

Eve Jatzmati, the daughter of a Thai mother and a Syrian father, was born in Bangkok and raised in Germany.…

Eric Pinto is a soil ecologist, bold explorer and passionate chef. Originally from Chile, he discovered his passion for microbes…

Eiko Takahashi is a professional Japanese chef, koji and umami enthusiast who discovered the world of sake by brewing doburoku…

Darren started his career in an Italian fine dining restaurant in the UK, worked in Michelin starred restaurants in Morocco,…

Christine studied business administration at the Universities of Bern and Valencia, with a focus on marketing and consumer behaviour. Before…

Ms Cho, the President of Hansalim, has been raising awareness of agriculture and food through the teaching of nutrition science…

Mullixhiu means ›miller‹ and stepping through this door is in fact a trip through space and time into a simple…

Agricultural economist Benedikt Bösel is the managing director of Gut&Bösel, a 3000-hectare farm and forestry operation an hour east of…

Born in Kolkata, India, and raised in New York City, Atom Sarkar took an early interest in the lab through…

Sake educator, event organiser and Japanese to English translator. As "Taste Translation", she serves sake brewers, importers, retailers and trade…

Katsu Lask is a fermentation ambassador with a focus on flavour transformation and aromatics. The diversity of possibilities, seasonality and…

Manuel Klarmann wants to make nutrition in Switzerland, especially in restaurants and canteens, more sustainable. To this end, the scientist…

One person, brewer and scientist is fascinated by fermentation, ingredients, food applications and natural flavours. Maria Elena Cantos Soto works…

Matthias Luchsinger is Managing Partner and founder of the Genuss Film Festival in Zug and organises Genuss Film Soirées throughout…

Michel Péclard, originally a trained accountant, attended hotel management school in Lucerne. He completed internships not only in the 5-star…

The two Zurich natives Lorenz Pfrunder and Adrian Hoenicke actually met at a raclette dinner at a friend's house. Both…

Nicole Hasler has a doctorate in economics. She works as an innovation consultant in business and product development and start-up…

YamaSake was founded in 2020 by Oliver Weibel. The origin of Switzerland's first sake brewery goes way back to the…

It all started many years ago on a cold winter night around Christmas time: Patrick Marxer was disappointed with the…

As Senior Fellow and Head of Research Open Switzerland, Dr Patrick Dümmler is responsible for foreign economic, agricultural, environmental and…

As an agronomist, Ralph Langholz travelled a lot internationally in the field of certification and control of organic food. He…

Renate Bittner is an experienced Magistra ( Veterinary Medicine)) and speaker for Biovis Diagnostic. She has been working in independent…

As a trained cheesemaker, Serdar Hess has worked in both large and small businesses. He produced specialities from the Zurich…

The ZHAW is one of Switzerland's leading universities of applied sciences with campuses in Winterthur, Zurich and Wädenswil. In Wädenswil,…

Mutated from copywriter and lifestyle journalist to producer of tonic water and vermouth. As part of his passion for cooking,…

Andrin Willi is regarded as one of the country's “most distinguished gastro journalists” (WoZ), a gastronomy expert who is “obsessed…

Has been involved since he wrote his dissertation at the ETH Zurich in the 1990s with the question of how…