Atelier Crenn

Sous Chef

Line Cook

Sauté Line Cook

Lead Pastry Cook

For over 6 years, I have had experience in Michelin-starred cuisine or in kitchens that are on the list of the 50 best kitchens in the world. I have made the most of these exceptional opportunities and have been able to explore different cuisines and philosophies in depth. I was able to learn about the different ways of dealing with real flavors, combinations, textures, etc., in many different facets and techniques. During these various insights, I was also able to get to know the management and the various structures within the kitchens, as well as the appreciation and promotion of the team in the kitchen. I have already demonstrated this on various occasions and gained a lot of experience. I am looking forward to your feedback. Kind regards from the Swiss Alps Andrea Ehrbar

Line cook

Sommelier

Line Cook

Executive Chef