After graduation from Zurich law school and several work experiences in the finance world, I decided to follow my dream to become a professional chef.​

​

I took my first steps in gastronomy at Marco Pfleiderer Catering, where I worked under Michelin starred head chef Fabian Spiquel (Maison Manesse).

​

After that experience, my path took me to Gordon Ramsay's Tante Marie Cooking Academy (Cordon Bleu Diploma), where I was taught the basics of professional cooking and pastry. This step also opened the door for a unique experience at Gordon's flagship restaurant, Maze (*).

​

Thanks to this experience, I got offered a job as a chef at Gordon's catering company Absolute Taste which catered for the Queen's jubilee, the Olympic games and many other spectacular events.

​

After that, I got regularly offered private chef and catering jobs of my own which is why I decided to create the catering company Moritz Kitchen together with my wife.

​

At the same time, I remained in the top gastronomy where my further stints took me to amazing restaurants such as The Savoy, Claridges (**), Zafferano (*), Bingham (*), Caxton (*).

​

After a short stop in Munich, where my kids were born, I landed at the 5 Star Waldhaus Flims as a head chef.

​

In 2018 I was able to return to my hometown Zurich when I was offered the executive chef position at the hotel St. Gotthard, where I was given the assignment to rejuvenate the famous Hummer- & Austernbar.

​

Several awards later, I decided to get back to my roots as a private chef/caterer, without entirely leaving the top gastronomy. Lastly, I was working at the 16 Gault Millau Point Restaurant at the Suvretta house to get more inspiration which I want to share with my clients.

 

 

My linguistic skills include English, German, French, Spanish and Italian