Highest quality is my trademark. It is the challenge that I I face every day.
Highest quality is my trademark. It is the challenge that I I face every day.
Highest quality is my trademark. It is the challenge that I I face every day.
Highest quality is my trademark. It is the challenge that I I face every day.
Andy Zaugg (1* Michelin, 17 points GaultMillau), who made a name for himself with the Restaurant zum Alten Stephan in Solothurn,Switzerland. stands for a cuisine that gives a lot of pleasure. It is characterised by a great harmony of flavours and textures. Elegant and yet always very simple at its core. Since 2018, Andy Zaugg has been presenting his masterful craftsmanship together with Roberta Zaugg throughout Switzerland as a caterer and in Michelin-starred cooking courses. As a coach, he conveys his joy of cooking, enjoyment and sensory perception.
Roberta Zaugg O'Brien is Andy Zaugg's wife and long-time business partner.
A true multi-talent, she takes over the event management or works in the kitchen, depending on the event.
Passion & Innovation
Andy Zaugg cultivates a classic product cuisine, which is often regionally inspired. Tradition and innovation combined in the most beautiful way: that is his style. The seasonal dishes are reduced to a few components that are perfectly coordinated. With this refined clarity, Andy Zaugg conjures up great flavour combinations on the plate. He is constantly developing his creations. Culinary journeys and( stages) working all over the world provide impulses, which he supplements with product-specific sensory training.
Show & Event Cooking / Brand Ambassador
Are you looking for an exceptional chef to add that certain something to your brand, show, trade fair or exclusive event? Then you have found the right person in Andy Zaugg. Andy Zaugg inspires both hobby chefs and professionals with the preparation of his dishes.
Awards & Memberships
Academie Culinaire de France
The oldest association of chefs and pâtissiers in the world has 900 members from 27 countries and brings together the elite of gastronomy. Andy Zaugg was accepted as a member in 2016. The accolade of the culinary guild.
Michelin Guide
From 1999 to 2016, Andy Zaugg and the Restaurant zum Alten Stephan in Solothurn were listed with one star in the Guide Michelin.
GaultMillau
From 1993, Andy Zaugg and the Restaurant zum Alten Stephan in Solothurn were listed in the GaultMillau Guide Switzerland. The last rating was 17 GaultMillau points.
Jeunes Restaurateurs
Jeunes Restaurateurs d'Europe (JRE) is an association of young chefs in Europe. It has its origins in France and pursues the goal of renewing European culinary art. Andy Zaugg has served as honorary president since 2013.
Commandeur de l’ordre des Vins Vaudois
In spring 2017, Andy Zaugg was awarded the title of Commandeur de l'Ordre des Vins Vaudois for his long-standing commitment to Vaudois wine.
Slow Food Member
Slow Food is a globally active grassroots movement in 150 countries. It combines the joy of good food with commitment to their community and the environment. Andy Zaugg has been a member of Slow Food Switzerland since 2010.
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