Aurélien Mettler

Chef Aurélien Mettler's culinary philosophy at Fiescherblick is a sophisticated fusion rooted in a deep respect for product quality and guest well-being. He champions an ethos of 'ehrliche, saisonal wechselnde Gerichte' (honest, seasonally changing dishes) that are both minimalist in presentation and explosive in flavor. His core vision intertwines the comfort of the Bernese Oberland with the clear, pure, and honest principles of Scandinavian 'Hygge', ensuring a relaxed yet high-level dining experience where the service team plays a crucial, unpretentious role. Ingredient sourcing is paramount for Mettler, emphasizing a strong connection to local producers, hunters, and farmers. While not dogmatic about 100% regionality, his priority is unwavering quality, with regionality following closely and seasonality being a fundamental given. The natural environment of the Berner Oberland serves as a constant muse, inspiring a focus on seasonal wild game, foraged mushrooms, and fresh herbs cultivated in the hotel's own garden. He consciously avoids ingredients he deems unfitting for a mountain setting, such as seafood. Mettler's overarching vision is to deliver moments of culinary surprise through a fixed tasting menu that challenges traditional haute cuisine norms by opting for unexpected proteins like rabbit over conventional choices like beef. He is dedicated to crafting a unique, evolving style, drawing from his diverse influences but always striving for improvement rather than reinvention. Beyond the plate, he envisions Fiescherblick as an exemplary workplace for young culinary professionals, believing that a coherent concept and delighted guests are the true measures of success, transcending the pursuit of accolades. Chef Aurélien Mettler's technical mastery is founded on classical French techniques, particularly evident in his central focus on sauces, which he meticulously prepares from scratch and serves with generous intention. He practices 'richtig kochen' (correct cooking), which for him means crafting all fonds in-house and processing whole fish to produce his own fumets. This traditional foundation is seamlessly integrated with Northern European techniques such as pickling and preserving, reflecting his Scandinavian inspirations. Precision, cleanliness, and exact execution are non-negotiable standards in his kitchen, informed by his past experiences, including a formative period at Markus Arnold's 'Mister Mori Pop-Up'. Digital systems are utilized for precise recipe management in the patisserie, further underscoring his commitment to efficiency and minimizing food waste. His approach to flavor and plating is characterized by reduction and clarity, where the intrinsic quality of the product dictates the dish. Japanese influences are discernible in his relentless pursuit of perfection, meticulous attention to detail, and a finely calibrated balance of flavors. Dishes, though minimalist in their aesthetic, are designed to deliver a 'Geschmacksexplosion.' Plating is modern, yet adheres to the principle that a well-executed sauce should be present in a satisfying quantity. The dining experience is completed by his choice of minimalist, functional, and Nordic-inspired tableware, a Danish series called 'Borste' manufactured in Portugal. While Chef Mettler does not articulate 'legendary signature dishes' by name, his distinctive approach is exemplified by innovative ingredient choices such as featuring rabbit as a main course, a conscious departure from conventional fine dining offerings. Notable examples of his seasonal, product-driven creations include diverse preparations of cucumbers—whether braised, flamed, or served raw—accompanied by couscous, yogurt foam, and cucumber broth, showcasing a 'Variation des Sommers.' Another illustrative dish is a refined summer starter utilizing various tomatoes from the Bernese Seeland, transformed into a delicate tartare and a clear, cool consommé, highlighting his mastery of flavor balance.

Career

• Apprentice at Restaurant Essort, Bern
• Chef at Restaurant Lokal, Biel
• Chef at Markus Arnold’s Mister Mori Pop-Up, Bern
• Head Chef at Sauvage Unfiltert Wine and Food, Biel
• Chef de Partie at Restaurant La Maison du Village, Saint-Aubin Sauges
• Head Chef at Hotel Fiescherblick Grindelwald, Grindelwald