Swisspreneur Show EP #521 - Andreas Caminada: Waiting 7 years to turn a profit (and getting 3 Michelin Stars in the process)
Sep 24, 2025
Andreas Caminada, a three-Michelin-starred Swiss chef, shares his journey of building a culinary empire in the Engadin with just four employees. He reveals the brutal early days of bootstrapping and working 18-hour shifts, waiting seven long years to turn a profit. Andreas emphasizes quality over quantity by capping guests at 30 and diversifying revenue through brand partnerships with Audi and Hublot. He outlines ambitious future projects, including staff facilities and a foundation to nurture young culinary talent, all while managing creativity and time.
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Building A Culinary Village
- Andreas built a multi-building culinary village over many years, including a guesthouse, bakery, and fermentation lab.
- He restored empty houses and integrated artisanal production like in-house coffee and dried/fermented storage for winter use.
Early Kitchen Epiphany
- Andreas discovered his career path early through a neighbor and a week-long kitchen visit at age 13 that convinced him cooking felt right.
- Exposure to diverse kitchens later (Vancouver, top Swiss chefs) widened his perspective and influenced his alpine style.
Bootstrapped With 4 People And Long Hours
- Andreas and his small initial team worked 15–18 hours daily and prioritized front-of-house aesthetics over expensive kitchen machines.
- They deliberately avoided needless spending and focused energy on essential guest experience to survive early months.