Marc Joshua Engel

Chef Marc Joshua Engel's culinary philosophy is a rich tapestry woven from his German heritage, extensive global travels, and deep connection to his Swiss home. His formative years in southern Germany, bordering Switzerland, exposed him to lighter, almost Mediterranean styles, contrasting with the rustic, fish-driven comfort foods of northern Germany. This early exposure to diverse culinary traditions ignited his passion for food. Following his apprenticeship, three years of travel through Australia, New Zealand, and Southeast Asia further broadened his horizons, introducing him to an array of new preparations and products. Upon returning to Europe, Engel consciously refined his approach, developing a style that honors his roots while remaining open-minded. He actively seeks to surprise guests with novel creations, embodying a spirit of continuous learning and evolution. His dedication to quality is paramount, striving always to deliver the best gastronomic experiences through experimentation with new techniques and fresh interpretations that expand the culinary landscape. Engel's approach to ingredients is meticulous and principled. He partners with both small local farmers and larger purveyors, driven by a singular criterion: passion for the product. He champions the use of secondary cuts of meat, challenging the industry's focus on 'prime cuts' by arguing that cuts like belly or cheek often reveal more craftsmanship, love, and profound flavor. His admiration for verjus, the juice of unripe grapes, underscores his pursuit of sophisticated freshness, which he finds deeper than that offered by lemon, especially when combined with anise-like herbs or in a refined beurre blanc for fish. Central to his ethos is sustainability, which he views as a critical responsibility. He integrates sustainable products creatively, emphasizing that chefs must educate themselves and actively work to preserve the planet for future generations. At Aux Trois Amis, this philosophy culminates in an experience where pleasure, community, and carefully selected, globally harmonious ingredients redefine haute cuisine without pretension. Chef Marc Joshua Engel's signature approach is characterized by a refined technical style that injects an 'original twist' into regional and Swiss specialties. He thrives on developing new dishes with innovative techniques, constantly experimenting to expand the culinary landscape with fresh interpretations. His plating is notably artistic, often presenting dishes 'beautifully like a flower.' His mastery of flavor is exemplified by his sophisticated use of verjus, which he leverages to impart a deeper, more elegant freshness than lemon. He frequently pairs it with an array of anise-like herbs such as dill, tarragon, chervil, and fennel in sorbets, and incorporates it into his beurre blanc for delicate fish preparations. His menus offer both multi-course surprise options (4 to 6 courses) and à la carte selections, meticulously combining regional products with harmoniously sourced ingredients from around the world. Among his legendary signature dishes are: an artful Kohlrabi, Seidentofu and Ei composition featuring 'leaves' of kohlrabi, 'blooms' of silken tofu and egg, and 'stamens' of grated egg yolk; Arctic char from arctic waters served atop a foamy kimchi espuma, crowned with kale; wild-caught pike-perch from Lago Maggiore accompanied by cauliflower and a beurre blanc made from fermented mushrooms; and a spring-inspired dessert harmonizing yellow passion fruit, white coconut, and a vibrant green Thai basil sorbet.

Career

• Chef-Patron at Aux Trois Amis, Ligerz