Protecting quality over scaling

Timestamps

00:00 – Tour of Andreas’ self-built "culinary village" (bakery, guesthouse, fermentation lab).

08:05 – The startup struggle: Bootstrapping with 4 people and sleeping in the restaurant.

13:22 – Losing his co-founder/girlfriend: Why he almost quit (but didn’t).

19:06 – Monetization secrets: Licensing deals, Hublot/Audi partnerships, and why "brands need stories."

22:35 – Future projects: Saunas, talent foundations, and why "the hardest part isn’t starting—it’s staying relevant."

This episode was sponsored by Relai. Get started with Bitcoin by downloading the Relai app today, and profit from 10% less fees by entering code SWISSPRENEUR at checkout. Click the link in the bio to learn more!

(Disclaimer: Relai services are exclusively recommended for Swiss and Italian residents.)

About Andreas Caminada

Andreas Caminada, one of the world’s most decorated chefs (3 Michelin stars, 19 Gault Millau points), reveals how he built a culinary empire in the Swiss Alps without investors—starting with just 4 employees and a relentless focus on passion over profit. In this intimate interview at his castle-turned-restaurant, he shares:

• Why he chose his remote hometown over global food capitals (Zurich, New York) and turned it into a destination.
• The brutal early days: Working 18-hour shifts, losing his co-founder (and girlfriend), and waiting 7 years to turn a profit.
• His "anti-scaling" philosophy: Why he capped seats at 30 guests to protect quality—and how he expanded creatively (magazines, licensing, brand partnerships).
• Lessons for founders: Resourcefulness (no fancy kitchen gear), consistency, and why "money was never the motivation."

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