The producers for star chefs
Next Generation! „You have to learn to let go“
Dario and Luca Bianchi have taken over their fathers‘ life’s work, leading Bianchi into the fifth generation.
Text: Kathia Baltisberger | December 1, 2024
Family banter. Giulio, 65, Paolo, 63, Dario, 34, and Luca Bianchi, 32, meet for a two-generation photo shoot at the Bianchi site in Zufikon. Everyone appears in snow-white Bianchi coats featuring the lobster logo. On closer inspection, you can see pen marks on the breast pockets of Giulio and Paolo. „That’s a sign that we’re actually doing some work,“ Giulio mocks, glancing at his son Dario and nephew Luca. The two laugh and take it in stride. Teasing is simply part of the Bianchi family.
Without him, Bianchi AG would not exist today: Paolo Bianchi took over the business from his father.
Paolo Bianchi led the meat department. His nephew Dario is his successor.
Digital transformation. The absence of pen marks on the current managing directors could also be an expression of the generational change that has taken place in recent years. In December 2021, Giulio and Paolo handed over the shares—and thus the helm—to their sons. Since then, Luca and Dario Bianchi have successfully spearheaded the digital transformation at this long-standing company.
„I wasn’t interested at all.“ The fact that the Bianchi company is passing into the hands of the fifth generation was not a given. „We never said our children had to take over the company. But we had conversations with them about it early on—including Dario’s sisters,“ says Giulio. „Because we always wanted to make the handover while we were still healthy. But it’s not easy; you have to learn to let go.“ His brother adds: „It was different with our father: he suddenly said, ‚I can’t do it anymore, now you have to take over.‘ “ At that time, Paolo stepped up and took over the business. „I helped out, but I only wanted to stay for a year. I had zero interest,“ Giulio recalls.
They get along both personally and when it comes to the fish and seafood department: Luca and Giulio Bianchi.
The Bianchis in front of the giant octopus in the new entrance area in Zufikon.
The Bianchis in front of the giant octopus in the new entrance area in Zufikon.
Being a managing director is a 24/7 job. Dario and Luca didn’t know from the start whether it was really the right thing for them. After all, the job is tough. „I couldn’t imagine getting up at 4 AM for the rest of my life. So we gave ourselves time to get to know the business and then decide,“ says Dario. However, they didn’t need long to make that decision. „What it takes is passion. It doesn’t work without it. And you have to be prepared to work 24/7,“ Paolo knows.
He initially had no interest in the family business: Giulio Bianchi stayed for 40 years nonetheless.
He initially had no interest in the family business: Giulio Bianchi stayed for 40 years nonetheless.
A perfect red snapper. Bianchi AG guarantees the finest quality.
A perfect red snapper. Bianchi AG guarantees the finest quality.
Uncle & nephew instead of father & son. Even with Giulio and Paolo, the tasks were clearly divided: the elder took care of the fish, while the younger was responsible for the meat. The sons also follow this division of labor, but they work across departments so that an uncle and nephew always work together. „We tried all combinations, and this is how it works best,“ says Luca Bianchi. „Perhaps you’re more likely to speak your mind to a nephew than to a son,“ his father adds.
They don’t mind a bit of family closeness: the four Bianchis pose in a vintage car.
They don’t mind a bit of family closeness: the four Bianchis pose in a vintage car.
Maneuvering the old car requires teamwork—just like in the business.
Maneuvering the old car requires teamwork—just like in the business.
Midnight call from Peter Knogl. Paolo and Giulio haven’t left the business entirely. One of them is always on-site, looking after long-standing customers. „It makes no sense to reassign them now. Peter Knogl from the Trois Rois always calls me at midnight to place his order—much to my wife’s displeasure,“ Giulio shares. „This permanent availability is certainly a challenge,“ says Luca.
„That is our strength“ But that is exactly the secret of Bianchi: customer proximity. „Our job is 80 percent operational. Managing director tasks are handled over lunch,“ says Dario Bianchi. The new CEOs don’t sit on the executive floor either, but right in the thick of it in the telephone and sales center. „That is our strength: we lead by example, and our employees follow suit. Whether in production or sales,“ says Paolo. Bianchi is not only close to the customer, but also to the producer. „Our success, especially in the last generation, lies in the fact that we have become direct importers from all over the world and, wherever possible, bypass intermediaries. This allows us to keep quality under control at all times,“ assures Dario Bianchi.
The 5th generation has taken over: cousins Dario and Luca Bianchi are now at the helm.
The 5th generation has taken over: cousins Dario and Luca Bianchi are now at the helm.
Bianchi is not only deeply anchored in their DNA, but also printed on their socks.
Bianchi is not only deeply anchored in their DNA, but also printed on their socks.
Special requests and extra demands. The system naturally leads to customers making increasingly wild requests. „When Eric Vildgaard from Jordnær cooked in St. Moritz, he had very explicit requests from a producer in northern Norway. We didn’t know them and had to organize everything in a very short time. In the end, everything worked out, and we have a new producer we still work with today,“ Paolo recounts. „It’s the same with Epicure at the Dolder. The special requests of the global stars who cook there are a challenge, but we also always learn an extreme amount,“ adds Luca Bianchi. And then there are the absurd requests. „The photographer Alberto Venzago asked me to organize the world’s largest oyster. He wanted to photograph his muse in the bathtub, and the oyster was supposed to cover her private parts,“ says Giulio. At Bianchi, they have definitely seen it all.