Switzerland’s top chef is convinced that to have excellent ideas you need the freedom to think of them and the opportunity to develop without being put under pressure.
She’s achieved almost everything you’d usually associate with success on Switzerland’s culinary scene: Tanja Grandits of Basel restaurant “Stucki” has been named Chef of the Year twice, has 19 Gault Millau points and 2 Michelin stars, and writes best-selling cookbooks, yet says none of that is as important as experiencing the joy and gratitude of her guests each day. “For me that’s true happiness,” she says.
Tanja Grandits has been in charge at “Stucki” since 2008, and she’s been a V-ZUG brand ambassador for exactly ten years. Of central importance to her work has always been the freedom to design her own little ecosystem of gastronomic pleasure just the way she likes it. “I want to be able to decide on every flower in the restaurant, the colour of the menu and the order in which dishes are served, so that we end up with exactly the atmosphere I’ve created in my imagination. Because there are many different facets to being a good host. Cooking is one of them, but there’s a whole fleet of other things that I think have to be perfect for the act of going out for a meal to become an experience,” says the chef.