Andreas Caminada’s culinary journey

What does food mean to you?

Food is deeply emotional and connected to 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 flavors take me straight back to my childhood or specific moments in life, and that is always powerful. 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 together with our children, and these meals become the time for conversation. It’s the most important part of the day – sitting together, talking, while sharing good food. The same applies to get-togethers with friends. Most of the time, people naturally gravitate to the kitchen while 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 into it. We work with many producers, and it’s great to see who the people behind these products are. One example is Hanspeter Gubser from the Walensee region, the only professional fisherman left on the lake. He goes out in any weather to bring us incredible fish like trout, char, and whitefish. When you join him on the lake in winter, with the freezing water all around, you gain a whole new level of respect. Knowing this fish comes directly from the Walensee changes the way we work with it. When you know the person behind the product, you naturally develop a different connection to it. Depending on how we prepare it, we might freeze, salt, or dry it – but that 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, with a family or business behind it. You learn so much from these people, and a personal connection naturally develops. One incredible experience was in Mexico, where I visited a Mezcal producer who still makes it the traditional way, 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 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. Many people today 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 knowing the people, see how they live, and how they 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 researching, or I reach out to friends in that country for recommendations. Tips from chefs are always the best. If the trip is for a project, like the Caminada Magazine, we usually have a local host. For private trips, we pick a country that intrigues us at the time. And there’s always a new culinary adventure to embark on – through the Michelin Guide, local recommendations, or online research.

What is the most unexpected inspiration you've ever taken from a trip?

There are so many! Sometimes it’s a recipe, sometimes a technique. During a trip to Montenegro, we visited a family farm. They made honey from nettles and cooked a stew for us using an old technique: they covered the dish with ashes so the heat came 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 the 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 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.