Sandro Zinggeler, former young chef of the year, likes to indulge in his passion in the great outdoors.
The Zurichois deliberately renounced a career as a starred chief.
For him, cooking outdoors is not a show: “Whatever the recipe, what matters is cooking outside.”
The Lexus Rz accompanies it as well during its filming, campaigns and events as during its outdoor escapades.
“The Lexus Rz also invites you to slow the pace a little,” says Sandro Zinggeler. “We plan more consciously, we take a break on the way, which we can also combine with dinner time. This is part of the experience. ”
Sandro Zinggeler, former young chef of the year, likes to indulge in his passion in the great outdoors.
The Zurichois deliberately renounced a career as a starred chief.
For him, cooking outdoors is not a show: “Whatever the recipe, what matters is cooking outside.”
The Lexus Rz accompanies it as well during its filming, campaigns and events as during its outdoor escapades.
“The Lexus Rz also invites you to slow the pace a little,” says Sandro Zinggeler. “We plan more consciously, we take a break on the way, which we can also combine with dinner time. This is part of the experience. ”
With his talent, he quickly integrated prestigious kitchens. But rather than following the classic path, Sandro Zinggeler has chosen to leave the beaten track. Today, he cooks in the woods, far from the tumult of the stars. His credo: authenticity!
Small, he almost ate pasta. Nothing predestined him to become one of the most creative leaders on the Swiss culinary scene. “I was very difficult and I have long refused to try new dishes,” says Sandro Zinggeler (34).
It was at school that he took his first cooking lessons, but he spends more time punished in front of the door than behind the stoves. But everything changes with an internship in a restaurant. This is the click. He discovers the pleasure of eating well, is passionate about cooking and decides to make it his job.
He won a learning place at the prestigious Gasthof Löwen, in Bubikon (ZH). At 18, he was named “young cook of the year” and then chained the posts in renowned restaurants: Epoca in Flims, Mesa, Rigiblick or Münsterhof in Zurich.
Freedom before the stars
Everything seemed to take him to a brilliant career as a starred chef. But this is another way he will choose. “I have never been the type to want to spend my whole day locked up in the kitchen,” he says. What others see as a dream, he saw it as a constraint. At 24, he launched his own catering and event business, hosts a program for Landliebe magazine and published a kitchen book.
Today, Sandro is an independent chef, creative director and is a benchmark for outdoor cooking. In his studio in Zurich, he imagines culinary concepts and creates content for social networks.
On Instagram, the young chef is a hit. “We don’t look at what works. We do what we love, ”he says. Sometimes a video explodes and that’s good. But the main thing, for him, is to remain faithful to himself. And his audience makes it well.
A pioneer in electric mobility
At Lexus, we believe in those who trace their own path – like Sandro Zinggeler. This is why he chose the brand new Lexus Rz, a 100 % electric SUV. Precursor on the market, Lexus was the first manufacturer to offer a wide range of electrified – hybrid and electric vehicles – with an unprecedented warranty of 10 years. For you too, it may be the time to take the plunge.
Noë Flum
A chef who loves free air
When he is not in the studio or on an event, Sandro crosses Switzerland with his Lexus Rz. This electric SUV has become its ally on a daily basis. “This is my first electric car and I would never come back to gasoline,” he says. “An electric car forces it to slow down. We better plan travel, we stop to eat … it becomes an experience. ” The Lexus SUV accompanies it in filming, in events, but also in the middle of nature. Because what he prefers is to cook outside, in wood fire.
“Fire has always fascinated me. Knowing how to master it is even better. And when you discover everything you can do with it is magic. ”
Less show, more real
For him, cooking outside is not a demonstration. “It’s not what you kitchen, but doing it,” he insists. Sometimes it’s just a grilled sausage and mulled wine in the snow, sometimes a brain with snake bread with friends. No need to impress.
In addition to the fire, Sandro finds his balance in surfing, cycling or golf. “I am always looking for something: the perfect wave, the best spot to make fire. It’s the same spirit. “
Noë Flum
And then, outside, nothing is ever the same. “No oven with an exact thermostat, no cooking plates. You have to put back wood, sometimes everything falls, you burned your fingers, you feel the smoke. But that’s what makes the experience unique. Each dish is different! “
Sandro Zinggeler embodies another way of cooking. Further, more rooted. He does not seek the awards, but a connection with the product, the moment, people. In short, it focuses on the essentials. He is not the chef who shines in the kitchen, he is the one who brings together the fire.
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