Peter Marty - Cuisiner
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Peter Marty began his culinary training at the age of 15 as an apprentice and went on cooking in many of the finest Swiss restaurants and hotels. At the age of 23 he was awarded 17 Gault-Millau points as Executive Chef at the Restaurant Adler in Nebikon. His interest and curiosity for the Haute Cuisine guided him to some of the world-famous Chefs in Switzerland (Freddy Girardet, Horst Petermann, Bernard Ravet) and abroad (Dieter Müller), who still today influence Peter's work.

The source of Peter Marty's inspiration comes from exploring different cultures on his trips, strolling on local and exotic food markets, from culinary books and from literature about design and architecture.

Peter Marty is a passionate chef which is reflected in his creations, both a visual and tasty feast.