These days, the only place where you can savour Vaughan Mabee’s cuisine is normally at his Amisfield restaurant in New Zealand, but THE EPICURE is bringing him to Zurich. This established yet ambitious chef has plenty of background. As a boy from Auckland, New Zealand, he started out washing pots and working in the kitchens in his home town. In his mid-twenties, he made it to California, where he became an Executive Chef. Mabee then came to Europe, heading up Michelin-starred restaurants including Martin Berasategui in Lasarte-Oriain in San Sebastián and Noma in Copenhagen. When it was time to have his own restaurant, he opened Amisfield in Lake Hayes, Queenstown, New Zealand. The breathtakingly romantic but unhewn and exciting architecture blends in with the surrounding landscape, while the in-house vineyard has won several awards. His creativity and innovation are world-class. Mabee has mastered the art of presenting a dish in fragments of its natural state. His philosophy stems from his surroundings, creating an experience that can only be enjoyed here and now – and nowhere else. The critics agree: he has been awarded three GaultMillau toques, was voted "Chef of the Year 2019/2020" and is one of the world’s "50 Best Chefs" – and Amisfield has been named "Restaurant of the Year" for the last four years.