Chef of the Year 2010

Andreas Caminada of Graubünden is known as one of the best among Swiss chefs. Schauenstein Restaurant, which is housed in one of many old castles in the Domleschg Valley, is where Caminada has been working since 2003, and it has since ceased to be a "well-kept secret". It now takes months to get a reservation!

Gault-Millau distinguished Caminada in 2005 with the title "Discovery of the Year"; last year he was the "Rising Star of the Year" with 17 points; and recently he was titled "Chef of the Year 2008" with a total of 18 points!

When Caminada and his partner Sieglinde Zottmaier first saw Schauenstein in March 2003, they knew right away: "that was the place of our dreams - it was love at first sight!" Their drive and ideas resulted in the renovation and conversion of the old castle into a restaurant and hotel.

Schloss Schauenstein is only a 15-minute drive from Chur. The place is first mentioned in documents in 1257. Since the complete renovation in Autumn 2003 and the arrival of the young host couple, a new wind has been blowing around the old castle walls.

Before this new departure, Caminada had already had a very interesting career: he worked at the Hotel Walserhof in Klosters (Beat Bolliger), the Bareiss Restaurant  in Baiersbronn (Germany), and Wiesengrund Inn in Uetikon-on-the-Lake. All of these restaurants have 2 Michelin stars and 18 Gault-Millau points! Born and raised in Sagogn, Caminada served his apprenticeship at the Hotel Signina in Laax.

Among his current specialties are variation on scampi, served in two courses, crisp braised pork belly with Périgord truffles, and duck's liver, or his apricot dessert 007.

The enthusiasm of the host couple Zottmaier/Caminada is shared by their staff. Their high motivation contributes to the mood in the restaurant. Their motto is "excite the senses", and this fits well with Andreas Caminada, who, when asked about his hobbies, mentions golf (handicap 9!) and "enjoyment". He would prefer to get ahead by having fun than by grim determination, and he wants to develop Schauenstein into a whole in-the-round experience.

(Source: "Top Chefs", Graubünden Exclusiv 1/2007)

19 Gault-Millau points

2 "Guide Michelin" stars