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I started to develop and collaborate with people to create my own line of products, that for me stands for great taste and high quality.

Sambal Badjak

I created my own Sambal Badjak because I could not find it anywhere in Switzerland. Everybody knows the regular „Sambal“, which is a kind of chili paste. The special thing about Sambal Badjak is that every ingredient is panfried for several hours. Because of the caramelization of the onions, garlic and chilli’s, this sambal had a softer spiciness.

You can use it with meat, sauces, in soups or scan the QR-code on the product and get inspired!

Fermented
Beetroot
Ketchup

We serve this homemade ketchup with one of our amuse bouches in the restaurant. After receiving a lot of requests, we have decided to also produce and sell the ketchup for everyone.

Scan the QR-code on the product and get inspired!

The Swiss
Miso Sauce

This sauce we serve in our restaurant with one of my signature dishes, the pike perch.
The technique we are using for this sauce is similar to a classical beurre blanc, but flavored with a great Swiss bio miso paste.
This sauce is meant to be served warm. For the best consistency, please heat it up and mix with a handblender.

Scan the QR-code on the product and get inspired!

Vegan
Chili Mayo

For me it is important that everyone can enjoy great food. As the request for vegan food is getting higher and higher, we have decided to develop a mayo that is tasty for everybody, both vegan and non-vegan.

Scan the QR-code on the product and get inspired!

Vegan
Garlic Mayo

For me it is important that everyone can enjoy great food. As the request for vegan food is getting higher and higher, we have decided to develop a mayo that is tasty for everybody, both vegan and non-vegan.

Scan the QR-code on the product and get inspired!

Creative
Chef
Collection

My friend and photographer Ron Greve, asked me to help him make his dream come true and asked me to be the first chef in his new project „the creative chef collection“.

It is not just another cookbook but you go on a journey through the life of the chef with a lot of pictures where he shows his philosophy.
The recipes are not written down, but you can find them by scanning the QR-codes.