"Here in Ibiza, there is an abundance of very good produce, which makes cooking a real joy"
What do you love most about your work?
I love so many things about my work. One of the most beautiful things is to create a new dish and to see people trying it and liking it. To put all the work and study into a new dish is very satisfying. I also love the ambiance in the kitchen. At 7Pines, we are so multicultural. We come from all over and I love the connection and the friendships you create in this kind of ambiance. There is something special in a kitchen team – working long hours together under a lot of pressure creates a special bond.
What do you find most challenging?
There are lots of challenges, it is part of the job and I don’t see them as challenges anymore. I guess one of the hard things is being able to transmit the way you like to work and the way you like things to be done, to other people. You have your standards and constantly improve them. Working seasonally is challenging because you don’t have the luxury of time. You must start high and maintain it under a lot of pressure, but I thrive in that kind of atmosphere.
How would you describe your style of cuisine?
I grew up in Switzerland and I worked abroad a lot, so my style is based in classic French cooking. Even so, I have a very international concept of cooking. I combine flavours from all over the world. There are dishes that are classics, but you have your own way with them and others that are more innovative. Here in Ibiza and Spain, there is an abundance of very good produce, which makes cooking a real joy