Sebastian Rabe

The Path

The discipline associated with Sebastian Rabe was first shaped at Restaurant Wart in Hünenberg, where he worked as Head Chef before moving on to Muri. That next step brought him into the executive-chef role at Restaurant Ochsen 1596 / Drei-Häuser-Hotel Caspar in Muri (2021–2025), and later the head-chef position at Drei-Häuser-Hotel Caspar / Restaurant Ochsen 1596 in Muri (2022–2025). The sequence is notable less for abrupt change than for repetition and depth: the same houses, the same kitchens, the same address, with each year extending his command over the room and its rhythm.

The Work Today

The most recent dated post is the executive-chef role at Ochsen 1596, held from 2021 to 2025, and it remains the clearest record of where Sebastian Rabe’s recent work was defined. His own words make the geography plain: "Today, I am actually much more at home in Switzerland than in my native Germany." For a kitchen, that kind of fit matters. It shows up in service, in the way a dining room is held together, and in the steady repetition required to make a restaurant feel settled night after night.

Signature

Sebastian's signature dishes include Salmon trout, buttermilk, and dill and osciétre caviar and Salmon trout terrine with yoghurt mousse and pumpernickel. The dishes point to a kitchen working in clean lines rather than heavy gestures. The first uses salmon trout, buttermilk, dill and osciétre caviar as a tight set of contrasts; the second pairs salmon trout terrine with yoghurt mousse and pumpernickel, moving between soft, sharp and dense elements without overstatement. Read together, they suggest careful arrangement, restraint and attention to how flavors meet on the plate.

In Their Words “Originally I had planned to study art and then became a chef — a chef with an artistic ambition.” “Today, I am actually much more at home in Switzerland than in my native Germany.”