Photography Andy Zaugg Chef Ambassador. Cook & Chef Institute
Quality comes from quality. I work with Quality products, with quality people and with quality equipment. My quality equipment is Bergner.

Andy Zaugg

Signature Chef

Professional experience
Since 2014: owner AZ & AK Gastro Consulting
Expert taster and advisor for various companies
Since 2000: owner of the catering company at the Zum Alten Stephan Restaurant
Banquets for up to 2,000 guests
Since 10/1992: owner of the Zum Alten Stephan AG Restaurant
Restaurateur and head chef
04/1992 - 08/1992 Chef at Garryvoe Hotel...

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Professional experience
Since 2014: owner AZ & AK Gastro Consulting
Expert taster and advisor for various companies
Since 2000: owner of the catering company at the Zum Alten Stephan Restaurant
Banquets for up to 2,000 guests
Since 10/1992: owner of the Zum Alten Stephan AG Restaurant
Restaurateur and head chef
04/1992 - 08/1992 Chef at Garryvoe Hotel (Ireland)
01/1992 - 03/1992 Chef at Tiger Restaurant (Solothurn)
11/1991 - 12/1991 Chef at Tahiti Restaurant (New Zealand, Australia)
04/1991 - 10/1991 Head Chef at CPW Restaurant, Los Angeles (USA)
05/1990 - 03/1991 Line cook at Fischerzunft Restaurant (Schaffhausen)
12/1989 - 01/1990 Relief team leader at Hotel Krone (Solothurn)
02/1989 - 11/1989 First assistant - fish at Débarcadère Restaurant
12/1988 - 01/1989 Saucier at Hotel Krone (Solothurn)
01/1988 - 11/1988 Cold dish assistant at Débarcadère Restaurant
06/1987 - 12/1987 Cold dish assistant at Bad Attisholz Restaurant
11/1986 - 01/1987 Side dish assistant at Bad Attisholz Restaurant
04/1986 - 06/1986 Kitchen assistant at Tiger Restaurant (Solothurn)

Activities / Distinctions
Since 2013: 17 Gault Millau points
for the ´Zunftstube´ (guild hall) room in the Zum Alten Stephan Restaurant
Since 2013: member of the Grandes Tables de Suisse club
Since 1999: holder of 1 Michelin star
for the ´Zunftstube´ room in the Zum Alten Stephan Restaurant
Distinction as a Bib Gourmand restaurant for the ´Stadtbeiz´ room at the Zum Alten Stephan Restaurant
2010 - 2012 Vice-President of the Jeunes Restaurateurs d´Europe (JRE) association; JRE treasurer
2008 - 2010 President of the Swiss Jeunes Restaurateurs d´Europe (JRE) association

Professional Training
02/1990 - 04/1990 Restaurateur course, Wolfwil SO
08/1983 - 07/1986 Vocational Training in Cookery at Tiger Restaurant, P. Klaus (Solothurn)

Education
08/1980 - 06/1983 Secondary school in Solothurn
08/1973 - 06/1980 Primary school in Solothurn

Further education / work experience
2002 Work experience in New York (10 days) – in restaurants: 5757, Four Seasons, Nelos, Le Cirque
1999 Work experience in Paris (10 days) – with Michel Rostang, holder of 2 Michelin stars, and Patrick Pignol, also awarded 2 Michelin stars
1998 Work experience in Strasbourg (7 days) – with Emil Jung, holder of 3 Michelin stars, in the Crocodile Restaurant

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Recipes. The Cook & Chef Institute
 
Recipes by Andy Zaugg
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ANDY ZAUGG

Photography news ANDY ZAUGG

I never stop learning. So I do internships around the world to improve and see new things

News Chef Ambassador. The Cook & Chef Institute