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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.’
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.
Stefan Beer
- 1 Michelin star
- 17 Gault Millau points
- 1 green star for sustainability
Stefan Beer inspires guests at the Victoria-Jungfrau Grand Hotel & Spa in Interlaken with cuisine that focuses entirely on regional products - creative, surprising and consistently local.
His statement about Oona Caviar:
‘Oona Caviar is a perfect product for my cuisine, which focuses on absolute regionality and the treasures of our environment. Its origin from pure Swiss spring water, free from any additives, embodies exactly the purity and authenticity that I seek in my dishes. Its fine, elegant taste and the many ways in which it can be used make it a valuable ingredient that enriches both traditional and modern creations.’
