Wild Food with ANOAH and the FoodLab Crew
Culinary Event: Leon Paczkowski, Noah Rechsteiner & die FoodLab Crew
31. Oct 2026
20:00 - 23:00
- Location: Kulturhaus Helferei
- Language: DE
- Ticket: CHF 125.00 incl. 4 course menu & wine or non alcoholic pairing
- Menu: plantbased
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In Collaboration with:
Wild herbs, wild mushrooms, and seasonal plants form the foundation of this menu, which takes the philosophy of ANOAH even further. In collaboration with regional producers, they create a plant-based cuisine that shows just how surprising, complex, and delightful the treasures of forest and meadow can be. Unmissable for anyone who wants to take plant-based fine dining to the absolute max!
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Leon Paczkowski
Head Chef, Restaurant ANOAH, Zurich
After gaining experience both locally and internationally—most notably completing his apprenticeship at the iconic Baur au Lac - Leon Paczkowski became Head Chef at ANOAH. There, he combines plant-based cooking with creativity, precision, and a deep respect for produce. For him, extraordinary dishes are created where craftsmanship meets a strong team spirit.
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Noah Rechsteiner
Host & Founder, Restaurant ANOAH, Zurich
Noah Rechsteiner runs his own restaurant, ANOAH, at Rigiplatz in Zurich. He belongs to a new generation of chefs for whom plant-based cuisine represents culinary freedom rather than compromise. After training and gaining experience in fine dining and working as a recipe developer at Hiltl, he drafted his future culinary concept at just 19 years old. Today, he merges artisanal precision with a modern, strictly plant-based cuisine.
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FoodLab-Crew
Young Chefs Shaping the Future of Food
The FoodLab Crew brings together ten selected young chefs who, as part of the FoodLab, spend six weeks working alongside renowned chefs, producers, and experts from agriculture and food craftsmanship to shape the future of cooking. Centred around the theme of Wild Food, they explore new ingredients, techniques, and flavour combinations, transforming their discoveries into dishes for the FoodLab’s workshops, tastings, and communal dining experiences. This creative laboratory brings together craftsmanship, curiosity, and sustainable food systems, demonstrating how collaboration can inspire the next generation of culinary innovation.
31. Oct 2026
20:00 - 23:00
- Location: Kulturhaus Helferei
- Language: DE
- Ticket: CHF 125.00 incl. 4 course menu & wine or non alcoholic pairing
- Menu: plantbased
- In Collaboration with:
Wild herbs, wild mushrooms, and seasonal plants form the foundation of this menu, which takes the philosophy of ANOAH even further. In collaboration with regional producers, they create a plant-based cuisine that shows just how surprising, complex, and delightful the treasures of forest and meadow can be. Unmissable for anyone who wants to take plant-based fine dining to the absolute max!
-
Leon Paczkowski
Head Chef, Restaurant ANOAH, Zurich
After gaining experience both locally and internationally—most notably completing his apprenticeship at the iconic Baur au Lac - Leon Paczkowski became Head Chef at ANOAH. There, he combines plant-based cooking with creativity, precision, and a deep respect for produce. For him, extraordinary dishes are created where craftsmanship meets a strong team spirit. -
Noah Rechsteiner
Host & Founder, Restaurant ANOAH, Zurich
Noah Rechsteiner runs his own restaurant, ANOAH, at Rigiplatz in Zurich. He belongs to a new generation of chefs for whom plant-based cuisine represents culinary freedom rather than compromise. After training and gaining experience in fine dining and working as a recipe developer at Hiltl, he drafted his future culinary concept at just 19 years old. Today, he merges artisanal precision with a modern, strictly plant-based cuisine. -
FoodLab-Crew
Young Chefs Shaping the Future of Food
The FoodLab Crew brings together ten selected young chefs who, as part of the FoodLab, spend six weeks working alongside renowned chefs, producers, and experts from agriculture and food craftsmanship to shape the future of cooking. Centred around the theme of Wild Food, they explore new ingredients, techniques, and flavour combinations, transforming their discoveries into dishes for the FoodLab’s workshops, tastings, and communal dining experiences. This creative laboratory brings together craftsmanship, curiosity, and sustainable food systems, demonstrating how collaboration can inspire the next generation of culinary innovation.
