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Our Team

Cadonau

 

Dario Cadonau
Signature Chef

"Modern gastronomy is based on a comprehensive understanding of origin and tradition. This is also an integral part of being a good host. Passion means persistently promoting innovation and delivering excellence. Fascination is the driving force behind our passion, which means that our team makes every visit an extraordinary experience."

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Dario Cadonau


2010

Vivanda Gourmet restaurant, 17 points Gault & Millau, 1 star Michelin
Brail / Switzerland


2011

IN LAIN Hotel Cadonau (opened as a new building), 5 star Superior Hotel (Relais Châteaux)
Brail / Switzerland


2019

"1904 DESIGNED BY LAGONDA" Brand Space, Managing Director / Partner
Zürich / Switzerland


Awards and Achievements

Hotel management school, engagements with top chefs such as Philippe Rochat (Hotel de Ville Crissier), Daniel Bumann (Chesa Pirani La Punt), Harald Wohlfahrt (Traube Tonbach), training as a chef at Suvretta House St. Moritz;

Bissegger

 

Thomas Bissegger
Executive Chef

"Bringing culinary expertise and automobiles into one space is not only a great opportunity, it is a dream of an unconventional thinker like me. My previous career path in top-level gastronomy and my ambition as a chef are comparable to the engery inheren int motor racing."

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Thomas Bissegger


2005

Restaurant Moospinte Chrüteroski, Commis de Cuisine
Münchenbuchsee / Switzerland


2006-2007

Restaurant Hirschen, Chef Saucier with chef duties
Villigen / Switzerland


2007-2009

UBStairs Restaurant, Chef Garde Manger & Chef Entremetier
Zürich / Switzerland


2009-2011

Restaurant PUR, Chef Garde Manger
Pfäffikon / Switzerland


2011-2013

Restaurant Jasper PALACE Hotel, Sous Chef
Lucerne / Switzerland


2013

La Rinascente Boutique Hotel, Sous Chef
Locarno / Switzerland


2014-2018

Industrial Course Instructor at IFK Vocational College, Head of Kitchen & Production
Weggis / Switzerland


2018

IN LAIN Hotel Cadonau, conceptual design
Brail / Switzerland


Stages

2017, The Test Kitchen, Cape Town
2017, Swiss Embassy, Myanmar
2016, Eleven Madison Park, New York, by Daniel Humm


Awards and Achievements

Three-time winner of the Swiss Culinary Cup (2017, 2010, 2009), gold (2011) and silver (2013) medals at the IGEHO, World Cup Luxembourg (2010), World Champion (2007) with the Swiss National Junior Culinary Team, and many more

Ladriere

 

Chantal Ladrière
Operational Assistance

"I love creating new things. Here in the 1904, my aspiration is to support the team in creating something unprecedented and to watch it grow."

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Chantal Ladrière


Thompson

 

Jordan Thompson
Sous Chef

"Once you've experienced burning passion, you can't be bothered with anything lukewarm anymore."

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Jordan Thompson


Gasser

 

Yannick Gasser
Sous Chef

"Despite having spent many years in top-level gastronomy, the 1904 is a project where I feel I can realise myself again."

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Yannick Gasser


Schindlbacher

 

Stefanie Schindlbacher
Chief Patissier

"With its innovatively designed concept, the 1904 gives me the opportunity to develop my creative ideas freely."

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Stefanie Schindlbacher