Pascal Steffen

Chef Pascal Steffen's culinary philosophy is profoundly rooted, as reflected in the name of his restaurant. This 'rootedness' extends beyond mere aesthetics—symbolized by the papier-mâché roots crafted by his team—to a fundamental way of life defined by honesty, respect for nature, producers, and his team. His core ethos centers on elevating vegetables to a starring role, demonstrating "how simple good food can be, or, looked at another way, how good simple food can be." Driven by passion rather than accolades, Steffen prioritizes hospitality, creating memorable moments, and ensuring every guest enjoys an exceptional experience. This philosophy is deeply personal, stemming from his childhood in a family that valued food, togetherness, and conscious enjoyment. Ingredient sourcing is meticulous and transparent. Vegetables take center stage, predominantly supplied by the Bio-Genossenschaft Birsmattehof in Therwil, from whom he receives a weekly, diverse basket. Steffen emphasizes understanding the entire lifecycle of a product, from the soil and seeds to cultivation methods and the human effort involved. He actively excludes ethically questionable ingredients like foie gras, tuna, and eel, instead valuing rare and specific regional products, such as the Corne de Gatte potatoes from Freddy Christandl and Marcel Heinrich. He believes in fostering strong, transparent relationships with his producers, ensuring fair practices and compensation. His overarching vision for fine dining is one of sustainable gourmet enjoyment, where culinary excellence coexists with economic and ethical sustainability. He champions an "honest gastronomy" that considers the entrepreneurial aspect, fair pricing, and valuing human capital across the entire supply chain. Steffen hopes to inspire the wider restaurant industry towards a more vegetable-centric, transparent, and ethically conscious approach, underpinned by strong interpersonal relationships and shared values within his team. Chef Pascal Steffen's approach is defined by an authoritative depth in technique and an artistic mastery over nature's bounty, particularly vegetables. His technical style is marked by the expert creation of elaborate sauces, fonds, and essences, which are considered his hallmark. He demonstrates an exceptional ability to process vegetables in myriad ways, including purees, chutneys, relishes, grilling, smoking, pickling, and preserving. His innovative spirit is evident in techniques such as marinating beef in Koji, and his hands-on dedication is showcased by initiatives like transforming a surplus of small cucumbers into 40 jars of perfectly balanced cornichons. In terms of flavor and plating, Steffen is celebrated for his light, perfectly balanced compositions, both in taste and visual presentation. He meticulously designs each dish with a holistic guest experience in mind, considering every detail from the ideal cutlery to the precise moment of enjoyment. Dishes are often the result of extensive, sometimes multi-year, development processes, ensuring a profound depth of flavor and conceptual integrity. He purposefully under-acidifies certain elements, such as his cornichons, to allow for future flavor development and versatility. His most legendary signature dishes include: * **The "Gemüseteller" (Vegetable Plate)**: Also known as "Gemüsegarten" or "Garten 28," this continually evolving masterpiece features 25 to 30 small, diverse vegetable elements prepared with various techniques. It adapts weekly to the seasonal yield of the Birsmattehof farm and has remained a cornerstone of his menu since 2017, serving as an "Experimentierteller" that vividly showcases the versatility and richness of vegetables. * **The "Fake-Pasta"**: A masterful culinary illusion, this dish presents as pasta all’uovo with grated black truffle but skillfully features perfectly prepared black salsify, harmoniously complemented by egg yolk and Parmesan, creating an unexpected and delightful textural and flavor experience. * **Salsa Shanghai-infused Pork Cheek**: A testament to his dedication, this dish—a long-developed idea for a pork cheek—was perfected over five years with the integration of a unique Szechuan pepper sauce, showcasing his relentless pursuit of complex and astonishing flavor profiles.

Career

• Apprentice Chef at Landhaus Lercherhof, Switzerland
• Chef at Unknown, Arosa, Switzerland
• Chef at Unknown, Klosters, Switzerland
• Chef at Unknown, Madrid, Spain
• Chef at Unknown, Malaga, Spain
• Chef at Schloss Schauenstein, Fürstenau, Switzerland
• Souschef at Focus (Park Hotel Vitznau), Vitznau, Switzerland
• Head Chef, Co-owner at roots, Basel, Switzerland

Mentored by Andreas Caminada, Nenad Mlinarevic, Eckart Witzigmann.