Rico Zandonella started his chef’s apprenticeship under the tutelage of Horst Petermann at the age of 14. The pair worked together for a long time and made quite the team. During the years following the completion of his apprenticeship, Zandonella honed his skills at various restaurants, including Au Crocodile in Strasbourg (3 Michelin stars) and Agnes Amberg in Zurich, gathering a wealth of inspiration along the way that he now uses to expertly combine exotic with more familiar flavours. Zandonella’s distinctive signature cooking style is firmly rooted in classic French haute cuisine, but incorporates modern Mediterranean and Asian flavours as well as influences from traditional Ticino dishes to create something that is truly unique.