At the helm of Schloss Schauenstein, he has shaped a full-spectrum idea of hospitality: Alpine cuisine built on precision, meticulous attention to detail, and a team-first culture. The restaurant holds three Michelin Stars (since 2010) and anchors projects such as IGNIV and Oz, alongside Fundaziun Uccelin, his training foundation (since 2015).
Born in the Swiss canton of Graubünden in 1977, he set his sights on cooking early. His professional training began close to home at Hotel Signina in Laax, then continued through key stops in the German-speaking fine-dining scene: Walserhof (Klosters), Wiesengrund (Uetikon am See), and Bareiss in Baiersbronn, where he refined discipline, pace, and a vision focused on the entire guest experience—not only the plate.
A decisive turning point came in 2003, when—at 26—he took over the historic Schloss Schauenstein in Fürstenau, a tiny town in Graubünden. He started with a lean brigade of four and gradually turned the castle into a destination: dining room, kitchen, and welcome became a single narrative, driven by technical rigor and a warm, human touch.
Recognition followed in a rapid, trackable progression: the first Michelin Star (2004), the second (2007), and the third (2010). In that same year, the restaurant entered The World’s 50 Best Restaurants list as the “Highest New Entry” (No. 30), and has remained present in the ranking since then. In 2019 it received the Sustainable Restaurant Award, assigned by 50 Best (Food Made Good audit), for its work on people, community, and environment.
His cooking speaks the language of the mountains: seasonal ingredients, clean flavor profiles, and elegance without excess. A recognizable signature often emerges through vegetables and the ability to build depth from everyday produce (roots, brassicas, celery) via extractions, calibrated acidity, and textural contrasts—while keeping the dish immediately readable. The hospitality structure has expanded as well: the castle and its connected spaces evolved into a boutique hotel; for the 20th anniversary, interiors were reimagined by Space Copenhagen, balancing historical layers with contemporary comfort.
In parallel, a small ecosystem took shape. In 2015 he launched IGNIV, a project centered on conviviality and sharing, developed across multiple locations (including Bad Ragaz, Zurich, and Bangkok). In 2018 Casa Caminada opened in the village center as a guesthouse with restaurant and wood-fired bakery. In 2021 came Oz, a vegetarian fine-dining restaurant housed in the former carriage shed opposite the castle: the menu draws continuity from a large permaculture garden, and the restaurant earned one Michelin Star and a Green Star. In 2022, together with The Living Circle, he acquired the properties in Fürstenau linked to the project, reinforcing a long-term base for the village’s development.
Supporting young talent is central to his work. In 2015 he founded, with Sarah Caminada, Fundaziun Uccelin, created to back emerging professionals in kitchen and service through scholarships and an international training path (a 20-week program). In 2020 he received the Michelin Mentor Award (sponsored by Sprüngli) for his commitment to education and the way his “school” has helped shape a generation of professionals. One of his lines sums up the mindset: “There’s precision in Swiss hospitality… and we are also sweet and open.”
