Marco Campanella

Chef Marco Campanella's culinary philosophy is deeply rooted in authenticity, lightness, and innovation, drawing profound inspiration from the local Ticino setting. He champions a cooking style characterized by simplicity and perfection, embodying an explosive Italian mix with a Hochdeutsch aftertaste and a strong cosmopolitan influence. His ethos is a culmination of lessons learned from his esteemed mentors, prioritizing the use of top-quality local products from the Maggia and Verzasca Valleys, while also conducting detailed research into high-class international ingredients to maximize flavors. Campanella's cuisine is uniquely his own, balancing fidelity to genuine local ingredients with an openness to sophisticated combinations born from his extensive global travels. The very name 'La Brezza' (The Breeze) encapsulates his philosophy, aiming to convey a subtle freshness and lightness in every dish. His creations are meticulously crafted to exhibit freshness, creaminess, acidity, and crispiness, striving for a perfect harmony on the palate that is satisfying without being heavy. This extends to his pastry creations, which are intensely fruity and designed to provide an amazing experience from start to finish, maintaining a constant balance between savory and sweet. He is also a master of plant-based cuisine, offering an equally appealing 'Moving Mountains' menu, demonstrating versatility and a commitment to diverse dining experiences. Campanella believes in a signature style, a "common thread" that unifies his menus, achieved by paring down his cuisine to essentials for refined dishes and intense tastes. He places significant emphasis on sauces, notably developing rich vegetarian jus from roasted vegetables. His commitment extends to healthy, digestible preparations, informed by a scientific approach to nutrition and collaboration with a nutritionist, and he predominantly uses extra virgin olive oils. Ultimately, his success is attributed not only to his individual talent but also to the unwavering support and collaborative spirit of his team, reflecting his credo: "One band, one sound." Chef Marco Campanella's technical style is defined by authenticity, lightness, and innovation, executed with simplicity and perfection. He fuses an explosive Italian flavor profile with a refined Hochdeutsch aftertaste, enriched by cosmopolitan influences. His approach to flavor and plating prioritizes freshness, creaminess, acidity, and crispiness to create harmonious dishes that are visually choreographic and leave guests satisfied, not heavy. He meticulously sources top-quality local products from Ticino's valleys and integrates sophisticated international ingredients and inspirations from his global travels, notably Japan. Technically, Campanella crafts complex, flavor-packed dishes through methods like creating rich vegetarian jus from slow-simmered roasted vegetables. He employs precise cooking techniques, such as gently steaming fish like pike perch or cod at 42°C before a final sear, ensuring perfect juiciness and translucence. He favors extra virgin olive oils over butter and hand-picks aromatic herbs for his creations. His menus, including the 'Inspiration' tasting menu and the plant-based 'Moving Mountains' menu, are designed to tell a story through carefully balanced courses. Notable dishes include intricate pasta creations like poultry ravioli in poultry essence, Atlantic turbot with mussels and marine sauce, and veal sweetbreads with peas and chanterelles, each reflecting his distinctive 'common thread' philosophy.

Mentored by Andreas Caminada, Rolf Fliegauf, Martin Dalsass, Andreas Krolik.