Arno Sgier

Chef Arno Sgier's culinary philosophy is deeply rooted in uncompromising quality, authenticity, and consistency, eschewing superficial showmanship for genuine flavor. His core ethos prioritizes top standards and seasonal products, emphasizing that dishes should preserve the inherent taste of their elements or elevate them into something new, creative, harmonious, and unmistakable. A self-proclaimed "Bauernsohn" (farmer's son), Sgier embodies a pragmatic, resourceful approach, evident in his strict no-waste policy and hands-on involvement in all aspects of his business, including accounting. He is a passionate advocate against cheap meat, believing it should be banned. A driving force is his relentless curiosity and commitment to continuous innovation, which he terms "youthful thinking," preventing "Betriebsblindheit" (operational blindness). Ingredient sourcing is paramount, built on close collaborations with local vegetable farmers, even personally harvesting when necessary. For fish, he relies on trusted suppliers like Bianchi, demanding fresh, top-quality produce daily. His vision is one of constant evolution, marked by a scientific curiosity to understand the 'why' behind flavors, particularly in his extensive research into fermentation. This has led him to develop lighter, acidity-focused sauces, moving away from traditional cream-heavy preparations, always aiming to offer guests something new and exciting. Chef Sgier's technical mastery is characterized by a blend of pioneering techniques and a deep respect for fundamental flavors. He was an early adopter of sous-vide cooking, which he employs for dishes like his Kalbshaxe (veal shank) and Schweinebauch (pork belly). Crucially, he views sous-vide as a *pre-cooking* method, ensuring a final crisping in the oven to achieve perfect texture, never serving directly from the bag. His approach to flavor is defined by preserving the unadulterated taste of the product. He avoids fish fonds that might mask the fish's natural essence and has evolved his sauces to be light and vibrant, stating that "acidity is the most important thing for a dish." His plating style is cool, simple, and elegant, sometimes featuring unconventional elements like vineyard stones on tables instead of flowers, reflecting his disdain for mere decorative show. Sgier is a fervent explorer of fermentation, a journey he shares with his Food Science-student son, Silvan. He cultivates Koji for Umami, experiments with Ingwerbier (ginger beer), Kombucha, Sojasaucen, and Sake, drawing inspiration from both traditional methods and modern culinary pioneers. His kitchen incorporates modern tools like 3D printing for custom forms, such as tuiles, but he rejects what he perceives as gimmicks like nitrogen for show. Resourcefulness is a hallmark; he utilizes nearly every part of an ingredient, considering anything discarded as "capital." Among his legendary signature dishes are: Kalbshaxe, Schweinebauch, Heu- und Grassuppe (hay and grass soup), Knödel (dumplings), Entenleber-Variation mit Pastinake und Sanddorn (Duck liver variation with parsnip and sea buckthorn), Volette Karotte mit Chiasamen, Mascarpone und Chorizosud (Violet carrot with chia seeds, mascarpone and chorizo jus), Sashimi vom Schwertfisch mit Yuzu-Sorbet und verschiedenen Rettich-Arten (Swordfish sashimi with yuzu sorbet and various radish types), Bouillabaisse-Ravioli mit Safran-Sauce und Dashi-Luft (Bouillabaisse ravioli with saffron sauce and dashi air), Karamellisierter Braeburn-Apfel mit Tonkabohnen-Glace (Caramelized Braeburn apple with tonka bean ice cream), Dim Sum with confit duck leg and Vadouvan sauce, Buchweizen-Ravioli with mushroom duxelle and ramen broth, and Gebratener Heilbutt mit Buttermilchsauce und eingelegter Melone (Seared halibut with buttermilk sauce and pickled melon). He has also developed a unique "sgierierte" coffee blend.

Career

• Chef-Patron at Traube, Trimbach