NOTE: Dinner by reservation only 20hs RSVP @ studio@diegoandalexeja.com

APERO 18-20hs / Afterhours 22hs Onwards

Céline Grossmann is a rising force in Swiss gastronomy, combining precision, creativity, and an instinctive understanding of flavor with a deep respect for craft. As a chef and proud member of the Swiss Junior Culinary National Team, she represents a new generation of culinary talent—disciplined, ambitious, and unafraid to push beyond the expected. Her work reflects a strong technical foundation paired with a refined sense of aesthetics and balance, allowing her to translate complex ideas into clear, expressive plates.

In 2025, Céline’s dedication and skill were recognized on a national level when she won the Swiss Championship for Apprentice Chefs, a milestone that marked her as one of the most promising young chefs in the country. The award highlighted not only her technical excellence but also her composure under pressure, creativity in competition settings, and ability to deliver consistently at the highest level. The same year, she also claimed victory at the Hug Creative Tartelette Contest, where her inventive approach and precise execution stood out in a field defined by detail and finesse.

Driven by curiosity and a constant desire to evolve, Céline Grossmann approaches cooking as both a discipline and a form of expression. She is inspired by product quality, thoughtful craftsmanship, and the challenge of transforming classic foundations into contemporary experiences. Whether competing, collaborating within the national team, or working in the kitchen, she brings focus, passion, and a clear culinary voice. Céline will be back from a stage in Bangkok, Thailand just before the begining of Piz Puls, bringing fresh aromas and influences from her first South East Asia experience combined with her knowledge of Swiss cuisine—confident, creative, and grounded in excellence.