Andreas Caminada has close ties with his home region of Graubünden. Its typical flavours have been the leitmotif of his cuisine for many years. He does not focus on classic luxury products, but on freshwater fish, often underestimated cuts of meat and vegetables in all colours and shapes. ‘Food should be a sensory journey that leaves a lasting impression and, above all, simply makes you happy,’ says the chef, who was born in Ilanz in 1977.

Initially, Caminada was strongly influenced by French haute cuisine, which he learnt from Beat Bolliger, Claus-Peter Lumpp and Hans-Peter Hussong. Over time, however, he increasingly found his own Alpine-influenced culinary identity. This also includes the constant search for outstanding partners from the region - from fishermen and hunters to vegetable farmers who grow special products especially for Caminada. It is not the status of a product that is decisive, but quality, freshness and combinability.

Andreas Caminada and his team have gradually developed the small village of Fürstenau into a gourmet hotspot. In addition to the Schloss Schauenstein restaurant and hotel (3 Michelin stars, 19 Gault Millau points), the village is now also home to Casa Caminada, a down-to-earth Grisons inn with a wood-fired oven bakery and culinary cellar, the vegetarian fine dining restaurant Oz and a small coffee roastery.

Awards

Guide Michelin
”Mentor Award”

2020

Eckart-Witzigmann-Preis
”ECKART for Haute Cuisine”

2016

IMM Cologne
”Interior Innovation Award”

2014

Schlemmer Atlas | Busche Verlag
”International Chef of the Year”

Südostschweiz | Somedia
”Bündner des Jahres”

2012

Gault&Millau
”Chef of the Year”

2009

Bertelsmann Guide
”Chef of the Year”

2008

Gault&Millau
”Chef of the Year”

2007

Gault&Millau
”Rising Star of the Year”

2006

Gault&Millau
”Discovery of the Year”

2004