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Discover all our Chefs
Relais & Châteaux Chef

Silvio Germann

Chef - Relais & Châteaux

Silvio Germann
IGNIV by Andreas Caminada
Member Relais & Châteaux from 2018
Grand Resort Bad Ragaz
7310 Bernhard Simon Strasse 1 Bad Ragaz
Switzerland

HOTEL

Palais Bad Ragaz

6 rooms: 390-820 CHF t. 3.8% s.i.
8 suites: 480-3000 CHF t. 3.8% s.i.



RESTAURANT

IGNIV by Andreas Caminada

Menus 149-208 CHF

For your information: 1 CHF = 1 USD


Check restaurant details




Terminology : t. = tax - s.n.i = services not included - s.i = services included


Story of a Chef

How did you become a Chef?

After having tried out different types of professions, I realized that I most liked working in a kitchen. I therefore decided to become a chef and my passion for this job has been growing ever since. 

How would you define your cuisine?

Our focus lies on seasonal and fresh products. To us, it is important to provide our guests a lasting gourmet adventure by serving various menu components trying to keep our dishes simple at the same time. 

What are your favorites products and criteria for choosing?

The fresh fish from the lake Walensee is amazing and the bio vegetables from the local farmer Marcel Foffa are just the best you can get. On Saturday morning there is a farmer’s market in Chur, the next city from Bad Ragaz, where I also love shopping the local and fresh ingredients for my dishes. 

What is your signature?

Our concept, the fine-dining sharing-experience. An experience with friends and acquaintances, jointly choosing from the various menu components and putting together a meal 

What professions surround you and what would you like to pass on to them?

To me respect is the most important thing: respect for the products and for the colleagues. And having fun with what you are doing, every single day. 

Do you have a Chef’s tip for Sunday cooking?

I love pasta with fresh tomatoes from the garden and basil. Sounds very simple but tastes just amazing. 

Discover why booking with Relais & Châteaux is a world of privileges