When does the next Producers’ Arena take place?
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Producers’ Arena Zurich: Taste Begins at the Source
Chef seeks farmer, farmer seeks chef
Who produces food, who has demand? Soil to Soul brings you together. Food producers often don’t have the time to focus on sales. On the other hand, food processors are always happy to discover new and exciting sources of local products. This applies equally to the hospitality and commercial sectors.
With the Producers’ Arena, we offer a platform for exchange between producers and gastronomy professionals. Here, the farmer aren’t looking for a wife, but for a chef. And the gardener is looking for someone with ideas on how to turn fresh goods into durable, high-quality products. Together, we also explore ways to achieve our shared goals more sustainably and with less effort. All to strengthen local production in the long term.
The last Producers' Arena was organized by Soil to Soul and the Zurich-based agency Public History Food, led by Dominik Flammer. The well-known food scout and author served also as the event’s moderator. On October 30, 2025, the Producers’ Arena took place for the fourth time in Zurich, at Karl der Grosse, as part of the Soil to Soul Symposium. In a short panel talk, six innovative and exemplary figures were introduced, showcasing what successful cooperation between the different groups can look like. Naturally, culinary, logistical, and cultural questions were also discussed. Afterwards, a relaxed speed-dating session among participants followed.
Looking back
PANEL PARTICIPANTS: PRODUCERS IN THE TALK
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Beatrice Peter
Biologist and organic farmer specializing in legumes and vegetables
Beatrice Peter is a biologist by profession. Since 2007, she has run Grüthof together with her partner Jorge Vasquez, a farmer and economist. The farm is located in the village of Wildensbuch in the Zürcher Weinland region at 550 meters above sea level. Covering 21 hectares, the farm has been marketing its products online and through organic shops for several years. Their specialties include a wide variety of legumes—such as lentils (black, brown, and green), bush beans (white, red, and black), and lupins used to make lupin coffee. They also grow popcorn maize, polenta maize, camelina (for their own oil), beets, sweet potatoes, potatoes, and various grains. -
Markus Dönz
Master farmer specializing in the breeding of Wagyu cattle and Black Alpine pigs
Markus Dönz is a dedicated breeder of Wagyu cattle and Black Alpine pigs. His animals are the source of premium products crafted especially for high-end gastronomy and conscious consumers. During the summer months, the Wagyu cattle graze on alpine pastures at elevations of up to 2,400 meters, while the Black Alpine pigs enjoy year-round access to open pasture. Ensuring animal welfare is of utmost importance to Dönz — which is why all his animals are slaughtered directly on the farm, minimizing stress and ensuring the highest quality. -
Rolf Bossart
Dualfisch, Bischofszell
Rolf Bossart is a co-founder of Dualfisch, a company that grows lemons and raises herb-fed fish. After spending 19 years in the restaurant industry, he decided to focus on creating innovative foods and turning them into high-quality products. His work is rooted in a local, sustainable approach inspired by nature.
PANEL PARTICIPANTS: HOSTS IN THE TALK
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Mitja Birlo
The Counter, Zürich
The Berlin-born two-star chef regained the two Michelin stars just ten months after opening his restaurant in Zurich—stars he had previously earned at the Silver restaurant in Vals. His passion lies in reimagining traditional dishes, which he combines with modern techniques and exciting new flavors. -
Sara Hochuli
Café Miyuko, Zürich
Sara Hochuli runs Café Miyuko in Zurich, a pâtisserie that blends elements of Japanese tea culture with European pastry traditions. Trained as a graphic designer, she brings together visual design and culinary craftsmanship in her work. In addition to developing and creating the café’s offerings, she is also responsible for its overall design concept. Beyond her role at the café, she serves as Vice President of Gastro Stadt Zürich, where she advocates for the interests of Zurich’s hospitality businesses. -
Linda Hüsser
Roter Delfin, Zürich
Linda Hüsser works at the intersection of gastronomy, design, and forward-thinking ideas. She’s an expert at capturing the essence of the seasons in jars and knows exactly when to pick the perfect cherry from the tree. In her restaurants Zur Goldige Guttere (2021–2025) and Roter Delfin, she is committed to using exclusively Swiss products and collaborates closely with like-minded producers.
PARTNER ORGANISATIONS
PAST PRODUCERS’ ARENAS
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Biel/Bienne 2025
The first Producer Arena in Biel provided an opportunity to exchange business cards and make contacts for the future.
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Lucerne 2025
At the second Luzern Soil-to-Soul Producer Arena at the SHL Swiss Hotel Management School Luzern, new connections were made and…
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