A Culinary Star Rising: Silvio Germann Crowned Gault Millau Chef of the Year 2024
From Protege to Partner: Silvio Germann’s Remarkable Journey
Silvio Germann, a celebrated chef known for his youthful and carefree approach to cuisine, has been recognized as the Gault Millau Chef of the Year 2024. This prestigious accolade comes after just 11 months of Germann steering the culinary helm at restaurant Mammertsberg in Thurgau, Switzerland. A protege of the renowned Andreas Caminada, Germann now co-runs the establishment with his mentor, providing an unforgettable dining experience for up to 45 people at 12 tables.
A Recipe for Success: The Mammertsberg Experience
The Mammertsberg restaurant, housed in a charming 100-year-old building that boasts picturesque views of Lake Constance, offers a three-course meal for CHF 186 and an eight-course meal for CHF 294. Germann’s work week typically begins with gardening, a task he undertakes every Wednesday morning alongside his Spühler to maintain the inviting garden at the front of Mammertsberg. His dedication to providing a relaxed atmosphere where guests can enjoy high-quality food has positioned him as one of the youngest recipients of the Chef of the Year award at just 34 years old.
From Roofer to Renowned Chef: Germann’s Unexpected Career Path
Germann’s journey to culinary success was not a straight path. While he considered careers as a roofer or landscape gardener, he found his calling in the kitchen. His interest in landscapes now aids him in his gardening duties at Mammertsberg. His culinary training started as an au pair in Romandie, where he cared for two children and lent a hand in the family’s restaurant. This early exposure to the world of cooking set the stage for his illustrious career.
Braving the Heat: Germann’s Culinary Evolution
Germann’s career has seen him work in esteemed establishments such as Epoca in Flims and then at Schloss Schauenstein in Fürstenau. Here, he confessed to feeling overwhelmed as the youngest chef. His journey also took him to Brazil, but he returned to Switzerland to open his first restaurant, Igniv, in the Grand Resort Bad Ragaz at the tender age of 25. The concept of sharing food, where dishes are placed in the middle of the table for all to enjoy, was a novelty at the time. However, it has now become so commonplace that the Mammertsberg team did not consider it for their Lake Constance location.
A Symphony of Flavours: Germann’s Signature Dishes
Germann’s culinary style is characterized by intricate and delicate creations. His aubergine dish with kombu barbecue sauce and roasted onions is an example of his skill and creativity. The chef ensures that guests can identify what they are eating and strives not to overwhelm them. Other dishes on the menu include hand-cut beef tartare, dried and rehydrated beetroot with Mexican birria broth and gooseberries, and pasta courses finished at the table. The chef also serves char, summer roe, and apricot dishes, all guaranteed to delight the palate.
Shining Bright: Germann’s Future Prospects
As Germann continues to elevate the culinary scene at Mammertsberg, he is tipped to receive Michelin stars at an award ceremony in Lausanne on October 2. Gault Millau has already awarded him 18 points, and with his recent recognition as Chef of the Year 2024, the future certainly looks bright for this young and talented chef.
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