Swiss chef Rebecca Clopath is well known for her nature-based approach.
Rebecca became a chef at the age of 25 and worked alongside Stefan Wiesner, an acclaimed expert in state-of-the-art natural cuisine who influenced her gastronomic vision. Now, back in her native Lohn, she puts her own philosophy into practice at Biohof –Taratsch.
Rebecca firmly believes that only if you know the history of all the ingredients you use for a recipes can you then work with them properly and get the very best out of them. That is why Rebecca decided to learn how to run a farm, and so she ensured she was a part of the product's entire life cycle. And for any items she cannot produce herself she places her trust in local biological producers.
This chef chooses to use a cooking technique that preserves the genuine taste of food, and so she likes to hunt down rare lesser-known vegetables, or even take a walk in the forest in search of mosses, herbs or sap.