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Oona Caviar Ambassador
Sven Wassmer
- 3 Michelin stars
- 1 green star for sustainability
- 18 Gault Millau points
For top chef Sven Wassmer, there is only one type of caviar in his signature restaurant, Sven Wassmer Memories.
His statement about Oona Caviar:
‘In Oona Caviar, I have found a partner that shares my values and also lives out its passion for our Alpine region in a creative and sustainable way.’
©Adrian Ehrbar Photography ©Adrian Ehrbar Photography
Mattias Roock
- 1 Michelin star
- 18 Gault Millau points
Oona Caviar ambassador in Ticino. As head chef of the restaurant Locanda Barbarossa at Castello del Sole, he and his team create true culinary delights.
His statement about Oona Caviar:
‘At Castello del Sole, we live ‘Luxury fed by nature’. To achieve this, we are always on the lookout for the best regional products. We have been working with Oona Caviar since the beginning on our menu Sapori del Nostro Orto at Locanda Barbarossa.’
Guy Ravet
- 17 Gault Millau points
- President of the Grandes Tables Suisses
- Hotel Chef of the Year Bilanz 2024
Guy Ravet is our ambassador for French-speaking Switzerland. He has his own style of haute cuisine at the Grand Hôtel du Lac.
His statement about Oona Caviar:
‘I chose Oona Caviar for my dishes because of its exceptional quality and local origin in the pure waters of the Swiss Alps. Its delicate, slightly salty flavour and melt-in-the-mouth texture add a touch of elegance and sophistication to my culinary creations. This caviar, made without the addition of borax, embodies Swiss expertise, guaranteeing traceability and environmental friendliness, and is in line with my gastronomic philosophy.
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©Adrian Ehrbar Photography ©Adrian Ehrbar Photography
