Marcel Skibba, born in 1986 in Stühlingen in the Black Forest, is now head chef and co-owner of the renowned Schauenstein restaurant in Switzerland. In an in-depth interview for the Restaurant-Ranglisten.de podcast, Skibba provides insights into his work, his philosophy and the challenges that come with his position.

Marcel Skibba describes the division of tasks between him and Andreas Caminada, the patron of Schauenstein, as a partnership and creative. "When it comes to the menus and organising the kitchen, we split up so that Andreas and I make the menus together. [...] Then we go over the books, what's currently available in the garden, what's coming next, what's in season, what are interesting products and then we pass the ball back and forth a bit". This close collaboration and constant brainstorming leads to innovative and seasonal menus that surprise guests time and time again.

A central aspect of the cuisine at Schauenstein is the use of regional products. Skibba emphasises that the decision to cook only regionally was a conscious and sustainable choice. "We now only cook regionally. [...] We are now making sure that we become more sustainable and that we cook regionally". This philosophy is reflected in every dish and emphasises the quality and freshness of the ingredients.

The emotional connection to work

For Skibba, his work is not just a professional commitment, but also an emotional affair. "It's not really the case that I put my apron down in the evening and go home and then see what tomorrow brings. [...] It keeps you busy. How did the guests go? Are they all happy? Who's coming tomorrow?". This deep connection and sense of responsibility are key factors in Schauenstein's success.

Marcel Skibba's career path was not always easy. At a young age, he took over his parents' business, which had gone bankrupt, and ran it for three years. "I was 21 at the time, but after the three years, all the apprentices were out and then I took out a loan, closed the business and thought, now it's over here with home-style cooking, I really want to [...] go into Michelin-starred gastronomy". These experiences shaped him and helped him to master the challenges at the Schauenstein.

The future of the Schauenstein

Skibba sees the future of the Schauenstein in continuous development and adapting to the seasons. "We work so closely with the seasons. [...] The guests should feel the garden on their plates". This philosophy will continue to form the basis for the menus at Schauenstein in the future and offer guests unique culinary experiences. Marcel Skibba and his team at Schauenstein show that the combination of creativity, regionality and emotional connection is the key to a successful and sustainable catering concept. Their work is an impressive example of how visions can be turned into reality.