„Young talent is our future“
Bianchi CEO Luca Bianchi speaks about his connection to the national culinary teams, his fascination with Japan, and the most unique product he ever had to source for a customer.
Luca Bianchi, your company has supported the Swiss national culinary teams for nearly ten years. Why is this commitment so close to your heart?
We firmly believe that young talent is the future of our industry. Promoting national newcomers is not just an investment in the next generation of top chefs, but also a contribution to the further development of our culinary culture. This creates valuable and long-term relationships.
Is there a particular experience with the teams that stands out in your memory?
Yes, for example, a barbecue evening at the Electrolux headquarters. We spent a lot of time with the teams there and grilled together. We were particularly impressed by how dedicated the team members are in their competitive efforts while simultaneously fulfilling their regular professional obligations. This extraordinary double burden and the passion with which they approach their tasks are truly impressive.
The teams recently reformed in the summer to prepare for the Culinary World Cup 2026. What do you expect from them?
The Swiss teams have always been at the forefront, and I expect them to be there again this time. The level in Swiss kitchens is among the highest in the world, which is reflected in the quality and great variety.
As CEO of Bianchi, you are always on the lookout for the latest trends and products. What exciting things have you discovered recently?
I find my inspiration and new trends primarily while traveling, but also through exchange with our customers. In my free time, I often visit top restaurants or food markets to continuously expand my horizons. Last year, for example, at the premier Greenlandic restaurant Koks, we were able to secure a diver as a supplier for sea urchins and langoustines. We try never to stand still and to always keep evolving.
Is there a country that fascinates you particularly in culinary terms?
My trip to Japan impressed me the most. The uncompromising commitment to quality that prevails there is unique. Particularly fascinating is the fact that many foods, especially fish and seafood, are consumed raw and therefore require the highest level of freshness. The variety of menus is unsurpassed and offers culinary experiences of a very special kind. I can only recommend that everyone travel to Japan at least once to experience this special culture and impressive gastronomy for themselves.
Have you ever had to fulfill a special request for the national culinary teams and source a particular product?
One experience remains particularly vivid in my memory: at the Culinary World Cup in Luxembourg, we gave a Dutch supplier a pike-perch from Switzerland to take back with him. The supplier then brought it across the border to the competition for us so that the team could benefit from the maximum freshness of the fish. The effort paid off: the dish received the top score.
What is the most unique product you have ever been able to source for the gastronomy industry?
We are usually particularly challenged at food festivals where many international greats are present – such as The Epicure at „The Dolder Grand“ or the St. Moritz Gourmet Festival. The chefs then want the same products they use at home. Sometimes you have to import a New Zealand green-lipped mussel from a specific bay. It is known for its delicate flavor and firm texture and is often served raw. Such challenges can be nerve-wracking at times, but they are also huge fun.
At the same time, a trend toward more regionality can be observed in gastronomy. Do you sense this as well?
Absolutely. That is why we follow many local stories and maintain close partnerships with farmers and breeders. These collaborations have resulted in special products such as Alpstein chicken, Thurgau apple pork, and Appenzell herbal lamb. Our fisherman on Lake Zug has already worked with three generations of the Bianchi family. He is approaching 80 and still fishes daily for whitefish for us and our customers during the season.
You are an expert in fish and seafood. What is currently trending in this area?
Due to the globalization and internationality of Switzerland as a location, many trends have also made it here. A good example is ceviche, a Peruvian dish made from raw fish or seafood. Kingfish, Suzuki, or Madai sea bream are excellent for raw consumption. These are all fish that are currently en vogue.
You work with specialties from all over the world – what do you have for dinner after a long day at work?
For dinner, I am often spoiled by my girlfriend. I bring the products home and she conjures up something delicious on the table. We also often cook together and focus on seasonal products. Asparagus is very popular at the moment. We also like to gather wild garlic in the forest ourselves and make a pesto out of it.
