Chef seeks farmer, farmer seeks chef

Who produces food, who needs it? Soil to Soul brings you together.

The Soil to Soul Producers-Arena, in collaboration with the Zurich office of Public History Food from Dominik Flammer, took place in Zurich for the second time as part of FOOD ZURICH. The well-known food scout and author skillfully moderated the afternoon at the Rüsterei.

During a brief panel discussion, three innovative and exemplary actors from both the gastronomy and production sides were introduced, showcasing how successful collaborations between different groups should look. Naturally, culinary, logistical, and cultural questions were also discussed. During the subsequent aperitif and informal speed dating between producers, chefs, farmers, and gastronomists, future contacts were established and current topics in agriculture and gastronomy were discussed.

The Producers-Arena once again highlighted the importance of such platforms for exchange and networking between regenerative producers and gastronomists.

Panel Participants: Producers in the Talk

  • Lorenzo Falcone

    PilzChef GmbH

    Lorenzo Falcone is a forester and since early 2021, the managing director and owner of PilzChef GmbH with its mushroom cultivation in Illnau-Effretikon. His passion lies in cultivating rare and noble mushrooms. His interest in this subject was sparked in his childhood when he was first confronted with a poisonous mushroom. His company specializes in the entire process chain, ranging from substrate production to genetic work in the laboratory. PilzChef currently supplies over 40 restaurants throughout Switzerland, with the largest customer base located in the Zurich area.
  • Stephan Müller

    Müller Steinmaur

    Stephan Müller, a trained vegetable gardener and horticultural engineer, is among the pioneers of organic vegetable farming in the Zurich area and beyond. As the operations manager and senior manager at Müller Family Farm in Steinmaur, he is a fervent developer of new ideas and cultivation methods. The family farm cultivates a wide range of vegetables and specialties, providing important positions for young people in integration work. In addition to their own farm shop, they also operate a subscription and online service.
  • Patrick Marxer

    Das Pure

    It all started many years ago on a cold winter night around Christmas time: Patrick Marxer was disappointed with the smoked salmon on offer. So he decided to smoke his own fish. Without further ado, he set up a tent in the middle of the forest, built a fire and smoked salmon all night. Since that evening, the trained laboratory technician has made it his mission to make good products even better. In 2009, he decided to start his own company. This is how "DasPure" was born - with the aim of bringing ecological delicacy to the market. Since 2012, DasPure AG's quarters and finishing plant have been in an old hosiery factory in Wetzikon in the Zurich Oberland. Here, Patrick Marxer and his 5 employees refine various foodstuffs and produce the delicious delicacies, which can also be bought directly on site.

Panel Participants: Hosts in the Talk

  • Inbar Zuckerberg

    La Salle

    Inbar Zuckerberg is one of Switzerland's most renowned culinary artists since many years. The chef, born in Israel with Swiss ancestry, has made a name for herself in the Swiss gastronomic scene as head chef at the former Goethestübli (also known as Kaisers Reblaube) and, in the last two and a half years, at La Salle in the Zurich Schiffbau, leaving an indelible mark. Inspired by Mediterranean and French cuisine, and drawing on the scents and memories of her childhood in the Orient, she has developed her own blend of Levantine and Swiss recipes, where one can clearly discern her love for the primal taste of the ingredients.
  • Mischa Käser

    Ristorante Italia

    Mischa Käser is one of the stalwarts among Zurich chefs, having led the kitchen crew at Restaurant Italia in District 4 for 21 years. The passionate snowboarder and father of two sons originally completed his cooking apprenticeship in a traditional restaurant before going on a journey and working intermittently as a bartender and in various other jobs. Since March 2003, he has been at Restaurant Italia, where he has been living his passion for top-quality products from the very beginning, knowing exactly where they come from and who produces them.
  • Sebastian Rösch

    Lindenhofkeller

    Sebastian Rösch has proven as the longtime head chef at Mesa on Weinbergstrasse what can be created with regional delicacies. Since 2023, he has been at the Lindenhofkeller in the heart of Zurich's Old Town, celebrating his profound product knowledge with undiminished curiosity. Producers who have something new and exciting to offer always find an open door with him. No wonder the gastronomy magazines celebrate him as a standard-bearer of the new Zurich cuisine.

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Upcoming Producer Arenas

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Past Producer Arenas

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  • Zurich 2023

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