Hublot Andreas Caminada, new chef in the Hublot brigade
The young Swiss chef shares Hublot's values and his dishes mix authenticity and innovation.
Andreas Caminada likes simple and natural things. An international reference, he is the youngest chef in Europe to have won a third Michelin star, which he did 7 years ago, and his 19 Gault&Millau points and stars have launched him to the firmament of gastronomy. He skilfully combines audacity, innovation and tradition. Eating at his table is like sitting down at the family table, so convivial is the atmosphere he cultivates.
To announce this new partnership, Hublot went to Andreas Caminada’s castle in Fürstenau — a small village in the Grisons canton that lives and breathes the ‘Swissitude’ held dear by the watchmaker. A place that helps us understand who Andreas Caminada is. His castle in Fürstenau speaks volumes on the philosophy that preoccupies him. A building that retains all the assets of its history and finds new life through the features of its refined and highly contemporary interior. A little like his dishes — paced like the dial of a watch — where each ingredient has a specific function, each engaging with another to offer an explosion of unique tastes — mixing authenticity and innovation.
Working instinctively, Grison-born Andreas Caminada plays with textures and the senses without ever modifying the perception of the initial taste of the ingredients he uses. He preserves the original spirit of cuisine while applying limitless creativity to his dishes. His territory of creation reinvents the classics.
From the outset, Hublot has embodied design and innovation that differ markedly from the established watchmaking order. With the impetus provided by Jean-Claude Biver, by 2004 these values had already become the basis of a new DNA, leading the brand, which is currently headed by Ricardo Guadalupe - its CEO since 2012, to develop particularly audacious timepieces – most of them with a highly-developed sporting aspect.Find out more >
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