As soon as he took over the Mammertsberg restaurant in Freidorf, Thurgau, Silvio Germann was named “Chef of the Year 2024”. Shortly afterwards, the 34-year-old also received two out of three possible Michelin stars. Silvio Germann worked for the Graubünden star restaurateur Andreas Caminada for several years. Today they are business partners.
SRF News: Does a top chef actually eat fondue chinoise at Christmas?
Silvio Germann: That certainly happened at home too. But I’m not a big fan of fondue chinoise. Keeping meat in a bouillon and then adding some sauce doesn’t have enough flavor for me.
Do they still dare to invite you to dinner privately?
Luckily, yes! In general, most of the colleagues who also work as chefs are simple guests. The most important thing is to enjoy the time together. What comes to the table is always very good – but actually of secondary importance.
My credo is that you see what you eat. No mumbo jumbo on the plate.
Gault Millau named you “Chef of the Year”. Shortly afterwards you received two Michelin stars. How do you deal with the pressure that these awards bring?
I’m lucky to have such a good team. You can only achieve something like this as a team. I am also supported by my business partner Andreas Caminada. If I have any questions or something isn’t going well, I can call him at any time. That gives me security. We have already achieved so much in our first year of operation, even though we didn’t put ourselves under any pressure. I told my team not to pretend now.
There are so-called “signature dishes”, typical dishes that represent a chef’s signature. What makes Silvio Germann special?
We have only been in Mammertsberg for a year and are still looking. My credo is: You see what you eat. No mumbo jumbo on the plate. They are simple products that we want to implement as best as possible. A dish that has been on the menu from the start is gnocchi with chestnuts and nut butter. This is very well received. But I want us to constantly change and improve. This means it doesn’t get boring for the employees either.
Where do you get inspiration?
At different places. On the one hand, as a team: everyone in the kitchen brings their own backpack and we exchange ideas. On the other hand, I currently travel a lot in the car. This is the only place where I can’t do anything except listen to the radio and music. That’s why I think a lot about it. I also go out to eat with colleagues.
I like caviar and truffles. But they have to remain something special.
What is your festive menu for New Year’s Eve?
There are around twelve courses with larger and smaller dishes. I have to slowly get behind the books, it’s not decided yet, but it’s definitely going to be good! (laughs)
Does this also include special ingredients such as caviar or truffles or does that not have to be the case?
I like these things. That’s why it’s okay for me if caviar and truffles are added to the plate every now and then. But they have to remain something special. They will be on our menu on New Year’s Eve.
The interview was conducted by Karin Portmann.