One of Ticino’s top chefs, Marco Campanella trained under Andreas Caminada and has been awarded 17 GaultMillau points and a Michelin star. Yet the aspirations of the warm and friendly 29-year-old native German, who has Italian roots but grew up on the northern shores of Lake Constance, go even further than winning such accolades. “I want to have a signature style that runs through my menus like a common thread,” he says. Developing their own culinary style is one of the hardest things for young chefs to do.

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