Andreas Caminada’s culinary journey

What does food mean to you?

Food is deeply emotional and connected to so many stories. I would say it’s an essential part of life with so many memories tied to it.

You think food can evoke emotions?

Absolutely! Certain flavours take me straight back to my childhood and specific moments in life – it is always a powerful experience. For example, I love Maluns, a traditional Swiss dish my mother always cooks – it’s like diving into memories. Food isn’t just about taste. It’s about the setting, the people and the atmosphere. That’s what makes it such an emotional experience.

This highlights the importance of bringing people together through food.

Yes, I truly believe food connects people. At home, we always have lunch and dinner with our children. These meals become a time for conversation. It’s the most important part of the day – sitting together and talking while sharing good food. The same applies to get-togethers with friends. Most of the time, people naturally gravitate to the kitchen when someone is cooking, that’s where the best conversations happen. Sitting at a table and sharing a meal is one of life’s greatest joys.

Do you think it’s important to know where food comes from?

For me, true luxury is knowing who is behind a product and seeing the passion they put in. We work with many producers and it’s great to see who the people behind the products are. Take Hanspeter Gubserfrom the Lake Walen region, for example, who is the only professional fisherman left on the lake. He goes out in all weathers to bring us incredible fish like trout, char and whitefish. When you join him on the lake in winter, surrounded by freezing water, you gain a whole new level of respect. Knowing this fish comes directly from Lake Walen changes how we work with it. When you know the person behind the product, you naturally develop a different connection to it. No matter whether we freeze, salt or dry it – the connection to its origins always adds another layer of meaning to the dish.

Do you meet a lot of suppliers?

Yes, whether at home or abroad, every product has a story and a family or business behind it. You learn so much from these people and a personal connection develops naturally. One incredible experience of mine was travelling to Mexico where I visited a Mezcal producer who still uses the traditional method of using donkeys to grind the agave. It’s amazing to see how many products and brands still embrace artisanal traditions. The most inspiring moments are when you meet people who are truly passionate about their craft.

Do you see food and culinary experiences as a gateway to exploring other cultures?

Absolutely, it’s probably the most important part of understanding a country and its people. By discovering what ingredients they use and how they prepare them, you get a sense of their traditions and way of life. Today many people travel specifically for culinary reasons, choosing destinations based on their food appeal. That’s why Thailand and other Asian countries are so popular among chefs – you can find incredible food everywhere. I believe that knowing people, seeing how they live and prepare their food, is a great way to start understanding a country or a culture.

How do you prepare for a culinary trip?

I start by doing some research or reaching out to friends in that country for recommendations. Tips from chefs are always the best. If the trip is for a project like Caminada Magazine, we usually have a local host. For private trips, we pick a country that we currently find intriguing. There’s always a new culinary adventure to embark on – based on the Michelin Guide, local recommendations or online research.

What is the most unexpected piece of inspiration you’ve ever taken from a trip?

It’s so hard to name just one! Sometimes it’s a recipe, sometimes a technique. On a trip to Montenegro, we visited a family farm. They made honey from nettles and cooked a stew for us using an old technique where they covered the dish with ashes: this allowed the heat to come from above, slowly braising the food underneath. It was such a surprising and beautiful way of cooking.

What have you learned from your travels, aside from culinary aspects?

I’ve learned that when you’re open to meeting people, you always receive warmth in return. I’m constantly amazed by people’s generosity. For me, travel is a way to refresh your creativity and find inspiration. Of course, it’s great to connect with fellow chefs but I believe it’s just as important to exchange ideas with people outside the kitchen. Talking to people broadens your perspective and teaches you unexpected things. The key is simply to listen.