The team behind tonight’s event crafts its culinary creations around the book Taste Not Waste by Esther Kern, with the author herself joining in on the evening. At the stove, Head Chef Hansjörg Ladurner from Restaurant Scalottas in Lenzerheide brings an extra dose of creativity. Completing the trio is Jens Jung, CEO of the namesake bakery and the force behind the successful John Baker label for many years. Through his work with bread, he is confronted daily with the question of what happens to valuable loaves if they aren't sold within the expected timeframe. Tonight, we get to learn how food waste can be repurposed effectively once it occurs while keeping its total prevention as our ultimate goal. An evening for anyone who wants to tackle complex topics like sustainability with passion.
Esther Kern
Food journalist, vegetable scout & entrepreneur
Esther Kern focuses on food saving and plant-based eating. Through her initiative Leaf to Root and her award-winning cookbook of the same name, she demonstrates how vegetables can be used in their entirety, turning overlooked parts into culinary discoveries. Her latest book, Taste Not Waste, explores how food loss can be prevented across the entire supply chain.
Head Chef at Restaurant Scalottas Terroir, Lenzerheide
Growing up in a small South Tyrolean mountain village, Hansjörg Ladurner was fascinated early on by food and the stories surrounding it. Like those of his grandmother, who had to feed ten children with badgers and foxes shot by his grandfather. His parents ran a pizzeria, while he, after only one year at hotel management school, also preferred practice to theory. He then received a solid, classical education at the renowned Hotel Meranerhof. After his military service, Ladurner moved to Switzerland. One or two seasons turned into decades. His path lead him from Pontresina to Silvaplana, via the "Vegi zur Waage" in Winterthur to the "Bellevue Palace" in Bern, where he served as a poissonnier for one and a half years. This was followed by training as a gastronomy chef and a federally certified chef. Hansjörg Ladurner then cooked in the now closed "Adler" in Reichenau, where he studied terroir cuisine intensively.
Consistently, with commitment and enthusiasm, he cultivates regionality in the kitchen at the highest level - since 2007 as head chef at "Scalottas Terroir". His down-to-earth connection to nature is rooted in deep conviction. Ladurner is not concerned with gastronomic concepts or trends, but with a consistent approach to life. Personally known, cherished, if not picked himself, his interpretation of contemporary terroir cuisine brings the essence of our region, our homeland, to the plate.
Jens Jung
Founder & CEO von John Baker
Jens Jung has shaped the evolution of John Baker for many years and, in 2026, serves as a Board Member guiding his family’s enterprise, Bäckerei Jung. With a steadfast commitment to regional, organic ingredients, traditional craftsmanship, and fair working conditions, he advocates for a baking culture that seamlessly connects enjoyment, sustainability, and corporate responsibility.
