Nicolas Dubs, a trained patissier and consequently a fanatic of precision, has been working in kitchens all over Europe for more than 27 years. The basis of his skills, however, is French cuisine, as he comes from Alsace and earned his first culinary spurs at the legendary Auberge de l'Ill. After working for Harald Wohlfahrt and André Jäger (Fischerzunft Schaffhausen), Dubs came to Switzerland and is now Executive Chef at Mühle Tiefenbrunnen.