The food of life

The heart of Andreas Caminada’s enterprise is Fürstenau in the Swiss canton of Grisons. The youngest three-star chef in Europe, in just under 20 years, Caminada has turned the town into a destination for lovers of the good life who get to enjoy the Casa Caminada guesthouse, a bakery, coffee roastery, vegetarian fine dining at Oz and the crown jewel – Schloss Schauenstein, a multi-award-winning star restaurant and boutique hotel in a manor house. 

“We’ve given this small town a new lease of life,” says Caminada, who grew up in a neighbouring valley. At his other establishments – IGNIV by Andreas Caminada in Bad Ragaz, Zurich, St. Moritz and Bangkok – the entrepreneur gives young chefs whom he has taken under his wing a chance to develop their own signature styles based on a shared culinary philosophy. 

“They bring those restaurants to life in keeping with the vision and passion we share. I belong at the manor house. That’s where you’ll find me and where I intend to stay.” 

To Caminada though, a man who has created a thriving business around providing the very best experiences to his customers, ‘the good life’ is so much more than just luxurious pursuits in the traditional sense.

“People who want to treat themselves can come to us, leave their cares behind, relax and indulge their senses. Here in my hometown, they can savour life’s little pleasures – a warm welcome with a distinct regional flavour, history and new beginnings. For me, my team and our guests, it’s our happy place.”

It’s all based around simplicity he says – get the little things right and the rest will follow.

“We don’t make a big song and dance about things. Whether visitors stop by the castle, Oz or the guesthouse, they’ll enjoy an authentic experience and good food – without any distractions. It’s not only what they look forward to but also what opens their eyes to new things. Enjoyment means focusing all your senses on the experience.”

In all of his properties, Caminada seeks to cultivate a very really culture amongst his team that then becomes obvious ti the guests.

“The good life arises out of a culture of hospitality. When guests visit us and take an interest in what we offer, delighting them is not just a job, it’s a passion. When you minister to people’s personal needs, they are more willing to fully immerse themselves in your world.”

“While we give guests their space, we’re always right at hand. Each and every employee puts their heart, soul and personality into the job. And the guests pick up on that. The result is an ambience whose signature intimacy is tinged with a perfectly understated, subtle coolness.”

“We strive to create lasting memories of phenomenal food and an incredible ambience shaped by a distinctive style, so that the time spent here and the people whom they shared it with are never forgotten. When our guests surrender to the sensual spell this place casts, it stays with them and the pleasure of the experience proves inspiring.”

Creating a place where people feel welcome and want to return to again and again is no small achievement and while it’s one that Caminada is very proud of, it has evolved over time, rather than representing the fulfilment of a long-term goal.

“To be honest I was only 26-years-old at the time, so I have to admit I didn’t have any real long-term vision back in 2003.”

“I dreamt of creating a place where people would feel welcome and at home. A place that wouldn’t be just about the food. A place that people would want to visit for the whole experience,” he says.

“But I could never have dreamt that I’d be able to take that original idea of mine so far – I could never have come up with a vision to reflect the reality.”

Indeed his approach, hard work and having the courage to take a risk and embrace change have certainly paid off. 

“We’re in the middle of nowhere really and there weren’t any restaurants here before us. The nearest major town to us here in this remote valley is Chur, which is a good half and hour away and it’s another hour and a half on to Zurich. But we thought, we have nothing to lose. We’re young, so let’s just give it a go.”

It always takes a great deal of courage to take risks and embark upon new projects instead of sticking with what we’ve got.”

As an example, menus are changed every six weeks despite the extra work that that means for staff. 

“Our reasoning is that change is constant. We have plenty of regulars and four seasons in a year. We’ll find that there’s suddenly no more asparagus because we’re at the end of another season. We have to embrace the change, so we don’t have to scramble around throwing things together for the menu,” he says.

“Chefs wouldn’t stick around for long if they end up having to cook the same old dishes for two years straight – they need to be challenged. I believe that’s the key to our success.”