Fabian Fuchs has been head chef at “EquiTable” in Zurich for eight years. With a small team, compromise is inevitable, but never when it comes to the quality of the organic vegetables he uses.
Excellence comes in many shapes and forms, but one thing is constant: the quest to achieve the best possible result – whatever the discipline and regardless of the starting point. For young Zurich chef Fabian Fuchs, for example, it means never compromising in his search for the best products.
In his restaurant “EquiTable” (17 GaultMillau points, 1 Michelin star) the 34-year-old focuses specifically on only serving vegetables that are grown organically. “I only want to use the best carrots and I can tell the difference now between vegetables that come from organic farms and those that I get from the supermarket if I ever pop in for ingredients to make a purée for my baby son,” says Fuchs.