Domenico Miggiano

Chef Domenico Miggiano's culinary philosophy is rooted in a profound respect for simplicity and authenticity, a clear homage to his Italian heritage, even as his menu embraces global influences. His unwavering principle dictates that the product must remain recognizable, even with eyes closed, emphasizing its intrinsic quality above all else. He articulates his core tenets as "Qualität, Handwerk, Kreativität" – Quality, Craftsmanship, Creativity – to be adhered to in precisely that order, underscoring the foundational importance of superior ingredients and skilled execution. His approach to ingredient sourcing is meticulously seasonal, a commitment vividly illustrated by his use of perfectly ripe San Marzano tomatoes, which he masterfully transforms into sugo, refreshing gazpacho, or ethereal crystalline tomato water. This dedication to seasonal excellence ensures peak flavor and freshness across all his creations. Having trained in Germany and established himself in Switzerland for 35 years, Miggiano orchestrates a unique dual concept under one roof: a convivial auberge and the sophisticated gourmet restaurant Apriori. Despite the distinct dining experiences, all dishes emanate from a single kitchen, showcasing his remarkable ability to adapt a dish's presentation and style – from rustic to refined – while maintaining a consistent standard of excellence. His passion remains undimmed at 58, constantly brimming with new ideas, a testament to his boundless creativity and meticulous attention to detail. This dedication has earned him prestigious accolades, including 16 GaultMillau points and a Michelin star, alongside recognition as "Lehrmeister des Jahres" for his commitment to nurturing future culinary talent. Chef Miggiano's technical style is a harmonious blend of solid craftsmanship, aesthetic precision, and a deep understanding of flavor. He possesses the rare ability to transform culinary classics, effortlessly adapting them for either a rustic bistro setting or a 'filigranes, hochästhetisches Tellerkunstwerk' in the gourmet Apriori. His "aufwendig inszenierten Degustationsmenus" are a testament to his dedication, crafting "mediterran angehauchte Kunstwerke" designed to be an 'Offenbarung für Auge und Gaumen' – an revelation for both the eye and the palate. His approach to flavor and plating emphasizes meticulous detail and an artistic sensibility, ensuring that the natural essence of the ingredients shines through. He expertly balances textures and colors, creating dishes that are visually captivating and gastronomically profound. Among his most legendary signature dishes are: * **Vitello Tonnato 'Löwen-Art'**: A classic reimagined with veal fillet and caper beignets, presented either as a hearty bistro plate or an exquisitely refined creation. * **Turbot (or Steinbutt) with Scampo and Rouille-Beurre-Blanc**: A testament to his mastery of seafood, highlighting delicate flavors with a rich, aromatic sauce. * **San Marzano Tomato Creations**: Showcasing the versatility of this prized ingredient through various preparations, including rich sugo, invigorating gazpacho, and pristine crystalline tomato water. * **Filet de Veau aux Champignons et Crème de Patate Douce**: A refined main course featuring veal fillet, mushrooms, and a sweet potato cream, exemplifying his ability to combine robust flavors with elegant presentation.

Career

• Chef at Suvretta House, St. Moritz