Chef
Fabio Toffolon
- Discipline
- Chef
- Based in
- Andermatt, Switzerland
i. Biography
Fabio Toffolon has been Executive Chef at The Japanese by The Chedi Andermatt, Switzerland, since 2023. The appointment also includes The Japanese Restaurant, and his cooking is defined by Japanese-inspired cuisine. His own point of origin is compact and Swiss: "We are identical twins, originally from Schaffhausen, a small town in Switzerland."
The Climb
Fabio Toffolon’s path to the stoves of Andermatt was shaped by steady ascent rather than sudden spotlight. In the early part of his career, he served as Head Chef at Zum Äusseren Stand in Bern, a role he held until 2023. That chapter established the discipline and composure that would later define his work at altitude, where precision and calm are as essential as heat and timing. Since 2023, he has been Executive Chef of The Japanese Restaurant and The Japanese by The Chedi Andermatt, where his leadership now shapes both kitchens. The dual responsibility places him at the heart of a culinary program that is exacting in form and restrained in spirit, with a clear Japanese-inspired direction that guides the rhythm of service and the architecture of each plate.
Today
Since 2023, he has served as Executive Chef across The Japanese Restaurant and The Japanese by The Chedi Andermatt. The role places him at the center of a focused Japanese-inspired culinary program, where the mood is one of quiet control and deliberate finesse. His cooking is not about excess but about concentration: the measured placement of ingredients, the elegance of balance, the kind of detail that rewards attention and invites it in equal measure. From the outside, the work may read as seamless; in the kitchen, it is built on constant calibration. The title carries both authority and responsibility, but it also reflects the specificity of his approach. Fabio Toffolon’s world is one where the menu must feel composed, each element doing its part without overpowering the whole.
Signature
Fabio's signature dishes include Shidashi Bentō, Omakase, Kaiseki, Sushi, and Tempura. Together, they trace the contours of a cuisine that is refined, disciplined, and deeply attentive to form. Each dish suggests a different expression of Japanese culinary language, from the ceremonial and highly structured to the graceful immediacy of the familiar, all carried by his hand within the kitchens he leads.
In Their Words “Our journey began with a deep fascination for food and the science behind cooking, which naturally led us into the world of fine dining.” “Today, we lead the kitchens of The Japanese and The Japanese at Gütsch.”
Recognition
Fabio's honors include Michelin Young Chef Award presented by Blancpain.
Profile updated August 2026
FAQ
Asked of Fabio
What is Fabio Toffolon's current role?
Where did Fabio Toffolon work before?
What recognition has Fabio Toffolon received?
Michelin Young Chef Award presented by Blancpain.
