Chef, former Managing Director of Restaurant Babette, Zurich & co-initiator of GastroFutura
Andreas has been dedicated to sustainable gastronomy and the responsible use of food for many years. As a speaker, he shares his knowledge through courses, workshops, and lectures, passing on his experience to both the industry and society at large. His work combines culinary excellence with ecological and social responsibility - with the clear goal of actively shaping the shift toward a sustainable food system.
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