Dario Cadonau

Chef Dario Cadonau's culinary philosophy is inextricably linked to his Engadine roots and a profound connection to nature. He sees himself as a 'child of the mountains,' drawing constantly on his environment for inspiration and ingredients, which he transforms into 'culinary magic.' His ethos is built upon an unwavering commitment to innovation and progress. Cadonau explicitly states a principle to "never cook the same" dish twice, continuously challenging himself to surprise guests and ensure ongoing culinary evolution. This drive for newness is balanced with deep respect for tradition, particularly his family's heritage in joinery, which subtly influences his work – from the solid wood interior of his hotel 'In Lain' to conceptual dishes that incorporate elements like Swiss pine. Sustainability and regional authenticity are core pillars. He prioritizes sourcing local Engadine products, cultivating his own herb and vegetable garden, running a proprietary cheesemaking operation, and even utilizing water from an exclusive spring on his property. While deeply regional, Cadonau maintains a pragmatic approach, acknowledging the necessity of incorporating select non-regional, high-quality ingredients such as seabass or langoustine, especially when local availability is limited. Ultimately, his work is not merely a profession but a 'passion and lifeblood,' a deeply personal and familial endeavor that breathes life into every aspect of his culinary domain. Chef Cadonau's signature approach is characterized by an 'utterly unique' and 'eccentric' style, where each dish tells 'stories from nature' through elaborate presentation and meticulous attention to detail. He masterfully blends artistic expression with technical precision. His technical mastery is evident in the innovative transformation of foraged ingredients, such as boiling lichens gathered from the forest to create a distinctive 'pasta,' often paired with luxurious elements like Perigord truffle. Flavor profiles are often surprising and deeply rooted in the Alpine landscape, featuring ingredients like Swiss pine (Arvenholz) in syrup, infused into beef fillet, or as an essence in yogurts and savory dishes. Plating is highly conceptual and narrative-driven. A renowned example is his woodcock dish, where the head and breast are artfully concealed beneath a stack of chocolate paper, symbolizing the foliage where the birds hide in the forest. Other notable dishes and culinary elements include Apéro-Plättli with appletini spheres and edible leaves, and conceptual pairings like egg yolk, chanterelles, and mushroom essence with pine needles. His 'Vivanda' restaurant is a stage for these culinary narratives, ensuring an experience that is both deeply rooted and continuously surprising for discerning diners.

Career

• Chef-Patron at Vivanda, Brail