italian roots, swiss born, 18 years of british education, it could only be culinary. hungry to learn and explore the gastronomic scene, philipp's culinary journey took him to various „leading hotels“ and michelin* restaurants all over europe. this is where he learned discipline and the attitude necessary for success. he was privileged to progress alongside the best in the world. his diligent attitude and acquired talent led him to excel in the culinary field as a chef. He has held senior positions as executive chef, both in europe and asia before dedicating his attributes to the "private service". having been based in monte carlo for HNWI, several seasons travelling the med on a superyacht and five seasons in spain, have definitely influenced and enhanced his northern italian cooking roots. he describes his own food style as "cucina casalinga moderna" with mediterranean influences. in 2015 he has been awarded as the "FLOS OLEI Olive Oil Chef of the Year 2016" and "FLOS OLEI Restaurant of the Year 2016" due to his effort as a leading figure for the promotion and diffusion of the high quality culture in the extra virgin olive oil world.
come along and enjoy me and my dishes.