Chef Rolf Fliegauf might have been born in Germany, but his cuisine is a far cry from the rustic fare common to his Swabian hometown. Instead, his style leans towards clean, simple flavours, often suffused with just that right touch of creamy richness to lift the dish to another level.
Take a dessert of green apple, sheep's yogurt and dill. The sweetness you would expect of a last course comes from the tart fruit, tempered down by the creamy yogurt chosen for its stronger flavour profile over the cow variety. This is all bound together by the finishing touches of dill.
Fliegauf led Ecco to its first Michelin star in 2007 at the age of 26, only six months after opening. The second star came in 2010. In 2011, he opened another Ecco restaurant in St Moritz, which was awarded two stars the following year. We sit down to speak to the only chef in Switzerland to lead his restaurants to a total of four Michelin stars in such a short period of time.
Take a dessert of green apple, sheep's yogurt and dill. The sweetness you would expect of a last course comes from the tart fruit, tempered down by the creamy yogurt chosen for its stronger flavour profile over the cow variety. This is all bound together by the finishing touches of dill.
Fliegauf led Ecco to its first Michelin star in 2007 at the age of 26, only six months after opening. The second star came in 2010. In 2011, he opened another Ecco restaurant in St Moritz, which was awarded two stars the following year. We sit down to speak to the only chef in Switzerland to lead his restaurants to a total of four Michelin stars in such a short period of time.
My first encounter with the Michelin Guide was when… I was 17. I was really fascinated, the first time I held the guide in my hands. It was then I decided I wanted to work for a chef in a Michelin-starred restaurant.
The first time I/my team earned a star was in... November 2007, for ECCO Ascona.
The first thing I did when I realised we had won a star was...Remember to breathe! I couldn't breathe when I first found out.
The first time I/my team earned a star was in... November 2007, for ECCO Ascona.
The first thing I did when I realised we had won a star was...Remember to breathe! I couldn't breathe when I first found out.
The signature green apple, sheep's yogurt and dill dessert.
What is your philosophy on food?
We want to work with the best products from all over the world. We also want to keep the original taste of the ingredients and focus on playing up different textures and flavours.
What are some of the signature dishes and what were the inspirations behind them?
We don`t have a lot of signature dishes. To me, signature dishes means that our creative process is standing still. We want to keep creating new ideas and finding new inspiration in our dishes.
How much influence has the MICHELIN guide had on your life and career?
The influence the MICHELIN guide has had on my career is huge. It brought a lot of journalists, a lot more guests... Everything changed after the second star.
My advice for young chefs aiming for Michelin stars is… work hard for your success and believe in yourself
We want to work with the best products from all over the world. We also want to keep the original taste of the ingredients and focus on playing up different textures and flavours.
What are some of the signature dishes and what were the inspirations behind them?
We don`t have a lot of signature dishes. To me, signature dishes means that our creative process is standing still. We want to keep creating new ideas and finding new inspiration in our dishes.
How much influence has the MICHELIN guide had on your life and career?
The influence the MICHELIN guide has had on my career is huge. It brought a lot of journalists, a lot more guests... Everything changed after the second star.
My advice for young chefs aiming for Michelin stars is… work hard for your success and believe in yourself
Chef Rolf Fliegauf is the featured chef for the International Chef Showcase (Hong Kong and Macau). It will be held from 20 to 23 September. Click here to read more about the event.
