Mariano Buda

Chef Mariano Buda's culinary philosophy is rooted in a lifelong pursuit of "poetic cuisine," ignited by a formative experience that pushed him towards creating "real good cuisine." His ethos is deeply respectful of nature and the inherent variability of ingredients, a lesson learned through intense training under revered chefs like Régis and Jacques Marcon, where he mastered the art of "playing with matter" and adapting techniques to each ingredient's unique characteristics. This adaptability means he rarely relies on rigid recipes, instead intuitively responding to what the ingredient demands. His sourcing principles are steadfastly local and seasonal, exemplified by his close collaboration with producers like the Roduit family for fruits and vegetables. This partnership involves planning menus in advance to ensure ingredients are at their peak and allows for the discovery of exceptional varieties. He leverages Swiss ingredients, wild plants, and even specific flours from the Grand Entremont region, alongside alpine butter. Influenced by his time with Damien Germanier, he integrates local product transformation, hunting, and butchering into his repertoire, especially suited to his mountain setting. Buda's vision extends to inclusivity, ensuring that his high-quality vegetarian menus are as refined and satisfying as any other offering, upholding his belief that all diners deserve an exceptional experience. Ultimately, Buda's overarching vision is one of ambitious excellence and continuous evolution. He aims for the highest accolades, setting a personal goal of achieving 19/20 GaultMillau points and three Michelin stars by age 40, yet has learned the importance of patience. His creative process, though intense, is highly focused, allowing him to conceptualize multiple dishes rapidly. Beneath the haute cuisine, there's a nostalgic appreciation for authentic, comforting Italian family meals, which subtly grounds his sophisticated culinary expression in a rich personal history. Chef Mariano Buda's signature approach is a masterful blend of "delicacy and admirable technique," manifesting as a "modern score of classical inspiration dotted with Italian and alpine notes." His technical style is defined by an intuitive responsiveness to ingredients, famously stating that a cook's job is "to adapt to nature." This means constantly questioning and adjusting techniques based on minute differences in produce, such as the water content of tomatoes, leading him to operate with "very few recipes." His cooking is described as "spot-on, flavoursome," characterized by "polished plating and light sauces," seamlessly integrating Italian-French techniques with local Swiss terroir. His approach to flavor and plating is meticulously balanced, typically structuring dishes around "a protein, a vegetable, and an herb." He builds intensity, as seen in his wild crayfish sabayon, balanced by vibrant acidity, like a tomato vinegar gel. Buda is adept at reinterpreting culinary traditions, offering modern twists that honor his heritage—an example being his artichoke, a revisitation of a native tradition, featuring a smoked féra-infused bagna cauda that creates "multiple textures, living, light, fresh." Among his most legendary signature dishes are: * The eminent Filet de bœuf en net feuilletage, aux blettes, pistache et tagète (marbled fillet of beef in fine puff pastry, with chard, pistachio, and marigolds). * His exquisite Tortellinis d'esturgeon aux légumes et agastache. * A compelling Composition de perches aux écrevisses et verveine, featuring an intensely flavored crayfish sabayon and a refreshing tomato vinegar gel. * The Artichaut, a multi-textured reinterpretation with a smoked féra bagna cauda. * The lavish bread service, featuring Feuilleté thym-citron, brioche tomate-olive, pain aux farines du Grand Entremont, tuiles au basilic, beurre d'alpage, huile texturée au romarin, and pure olive oil. * A delicate Dessert à la pêche, thym et vanille.

Career

• Chef De Cuisine at Au Club Alpin - Hôtel Restaurant Spa / Au 1465, Champex-Lac, Switzerland
• Second De Cuisine at restaurant Damien Germanier, Sion, Switzerland
• Chef De Partie at Restaurant Régis et Jacques Marcon, Saint-Bonnet-le-Froid, France
• Chef De Partie at Domaine de Manville, Le Baux de Provence, France
• Chef De Partie at Mirazur, Menton, France