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Hans Wicki
Background
Born in Gretzenbach, Switzerland.
Trained
Three-year apprenticeship in Switzerland, initially in a 100-seat restaurant
called Brauerei for hands-on experience."Every Wednesday I would have to attend
culinary (Aarau) School for the theory part of my education."
Worked
Some of the best hotels in Europe, Greece and Canada. "One thing that brings
back the fondest memories was the Grand Hotel in Interlaken called the Jungfrau
Victoria. The Kitchen Brigade was made up of 45 of the most interesting guys and
girls anywhere, under the vision of Chef Hanz-Peter Kinner."
First thing he ever cooked
"I was eight or nine and I remember making French Fries at home."
Favorite Place to eat
"Any place that serves an innovative, well-seasoned and balanced combination of
foods."
Recipe Tip
"I find people don't use enough seasoning, even the basic use of Salt &
Pepper is under-utilized. Taste and season, taste and season."
What he'd be if he weren't a chef
"I love making and building things with wood… I know I would give Bob Vila a run
for his money."
Favorite Kitchen Tool
"Charcoal grill, hands down. It's clean, flavorful and healthy. Excellent with
mesquite or apple wood."
Menu Bomb
Rabbit in Mustard Sauce. "I felt over time clients would appreciate the flavor
and complexity, but it just didn't catch on."
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