Chef of the year Mitja Birlo at his place of work in Vals.
Jennifer Endom for the 7132 Hotel, Vals
Published
We talked to Mitja Birlo, the chef of the year, who was awarded by Gault Millau, about simple cooking tips, no-gos when receiving guests, allergies and his favorite kebab spots.
20-minute lifestyle: Mitja, what kind of food couldn’t you live without? From the gut: cheese.
What is your favorite food to cook with? With vegetables and herbs.
What is your strength, what is your weakness? I have the ability to be a good all-rounder: I can do a little bit of everything. What I can’t do on the other hand: patisserie. I am happy that, in my colleague Sabrina Blum, we have a top woman in the 7132 Silver team as a pâtissière.
Mitja Birlo prefers to cook with vegetables and herbs.
Jennifer Endom for the 7132 Hotel, Vals ..
What do you always have in the fridge? Milk for coffee, a few olives and the cheese, of course.
What was your favorite food as a kid? My grandmother’s peppers filled with rice, minced meat and tomato sauce – mega delicious!
In what time did you learn the most? My time in London was the most formative station. The restaurant where I studied was filled with chefs from all over the world. You have had a huge impact on me.
Who is your toughest critic Clearly my friend Florentina Shenari. She is the hostess and sommelier in the 7132 Silver restaurant (editor’s note) and gives unfiltered feedback.
Who is your role model? My mother. She is really a power woman, raised four children alone and cooked lunch every day.
What was the best advice you received for cooking? To cook the same for everyone – whether for the Pope or the tenant. That also takes the pressure off.
The 36-year-old Mitja Birlo has been the head chef at the 7132 Silver since 2018.
Jennifer Endom for the 7132 Hotel, Vals
What are the challenges of cooking? The many allergies that exist. In the 20 years that I have been working now, new ones have been created time and again.
What is the most expensive possession in your kitchen? My new house bar with various types of alcohol, for example from distilleries in Graubünden.
Which resti do you like to visit in Switzerland? I really like the Neue Taverne in Zurich, but I can also recommend the Alter Torkel in Jenins.
Egli Salsa with Tempura in 7132.
Jennifer Endom for the 7132 Hotel, Vals
You are originally from Berlin, what is your favorite restaurant in your hometown? In the High Level area, I think the Coda dessert restaurant is terrific – I really enjoyed the visit a few weeks ago. In Berlin, of course, I also replenish my kebab reserves: this time at Kottbusser Tor.
Your tip for an organized kitchen? The amateur chef only tidies up at the end. The organized cook tidies up while cooking and washes a pan. Maybe my occupational disease, but: Nothing is worse than not washing a dirty pan for three hours.
How do you conjure up a quick sauce? My little insider tip: with poultry stock, cream and a sip of soy sauce.
Hay, whey, Valser Swiss stone pine: Mitja Birlo loves to cook with ingredients and herbs from the garden at home.
Jennifer Endom for the 7132 Hotel, Vals
Have you ever really screwed up something while cooking? Yes, during my apprenticeship: We had an out-of-house event with 100 people, I had to pack up all the desserts and accidentally only took half of them with me. The boss solved this very coolly and served dessert only to the women with a lot of wit and humor. But there was a lot of trouble on the way back.
What do you think will be the food trend in 2022?
We will definitely eat less meat and the Plant-Based area will grow, which is absolutely right.
What is a do when cooking for guests, what is a don’t? A do is to serve an aperitif, such as a glass of champagne. It would be a don’t for me to let my guests clean up at the end of the day.
Dessert or cheese platter? The cheese platter, of course (laughs).
What makes a good cook for you?
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