This article is for JRE-Inside+ members only.Go JRE-Inside+
Siggi Tschurtschenthaler is the chef-owner of restaurant Adler in Fläsch, Switzerland. This picturesque town offers plenty of beautiful hiking and cycling trails along the snowy mountain tops. By the age of ten, Siggy was already helping his mother in the kitchen. We spoke with this young and ambitious chef about his favourite culinary trends, cooking with acids, and the dish he loves making most.
Siggi, can you tell us a little bit about your background?
I was born in South Tyrol and have 25 years of experience in cooking, of which 12 years as a chef. We bought our restaurant Adler in January 2020, which now holds 15 Gault Millau points and three hats.
How would you describe your cooking style?
I would say it’s modern, classic, inspiring and funky.
What's your favourite dish to make?
Fish. It reminds me of holidays and good feelings.
What is your favourite ingredient to work with?
I prefer cooking with specific herbs and acids. It brings a certain freshness to a dish.
Who is one of your top suppliers or producers?
I often work with our local farmers who supply us with fresh vegetables and meat.
What is the biggest challenge you’ve faced in your culinary career?
That has to be Hangar-7 in Salzburg. It’s a project with a guest chef concept: every month they invite a different cook and each month revolves around a new cooking style. We had to recreate our dishes, while staying true to the original.
Which gastronomic trend are you excited about the most?
Regional cooking. Everyone makes it in their own different and unique way.
If you could only eat one dish for the rest of your life, what would that be?
In fact, it could be anything! As long as it’s cooked with love and passion.
Thank you, Siggi.
Book your table at restaurant Adler
Time to treat yourself to the classic Swiss specialties of chef Siggi Tschurtschenthaler. Simply book your lunch or dinner at restaurant Adler here.