Foundation Board and Management

FOUNDER AND FOUNDATION BOARD PRESIDENT

The Uccelin Foundation is an organization that is close to Caminada’s heart. On his trailblazing move to the top, the chef from the Canton of Graubünden has experienced first-hand how many sacrifices and efforts it takes to become a successful chef. Through his Uccelin Foundation he aims to focus on developing the talents of up-and-coming culinary masters to ensure the continued growth and diversity of their quality achievements.

“It is very important to me to individually foster ambitious talent in the gastronomic industry by providing financial and mentoring support. By offering this kind of backing, we aim to pave the way for talents so that they have the opportunity to gain insights into the global culinary diversity in order to safeguard the quality of their wonderful craft in the long run.“

FOUNDER AND FOUNDATION BOARD

Sarah Leemann has accompanied the Foundation's work from day one and has seen how the programmes, the foundation and, above all, the scholarship holders develop during the various stages. Since April 2022, she has been supporting the Uccelin Foundation with her knowledge and know-how as a member of the foundation board.

“We created the Uccelin Foundation before the challenging time in the gastronomy sector and today I am very pleased that the foundation's work is bearing fruit and that we have already been able to accompany more than 60 scholarship holders.“

FOUNDATION BOARD

Tanja Grandits is the executive chef of the legendary restaurant Stucki in Basel, the proud winner of two Michelin stars and 19 GaultMillau points (www.stuckibasel.ch).

“Working with young talent inspires me – time and again. It constantly reminds me how creative and wonderful the work of a chef truly is.”

FOUNDATION BOARD

Tanja Wegmann is a former hotelier with heart and soul and today works with her company Tanja Wegmann Hospitality on various strategic projects in the hotel, gastronomy and retail, age & care sectors. She is also involved in various boards of directors of renowned Michelin restaurants in Switzerland. Through her many years of experience, she knows the challenges of personnel recruitment & development in the hospitality industry. As people and employees in general have always been close to her heart and she sees a fundamental importance in training and development as well as in the advancement of employees, Tanja is looking forward to being able to support Fundaziun Uccelin in the future.

"It is remarkable, unique and exemplary what Sarah and Andreas Caminada, together with the Board of Uccelin Foundation, have set up. It is a pleasure for me to be part of this future-oriented foundation for the promotion of talent!"

FOUNDATION BOARD

Rolf Sachs is a Swiss artist, designer and photographer. A conceptional intellectual, he turns life’s themes into design works. Trying to follow his thoughts is like studying a gourmet menu for the mind. Even as a young child, Rolf Sachs was a passionate cook and he is also convinced that good cooks have the soul of an artist.

“Uccelin – the Rhodes Scholarship of the culinary world.”

FOUNDATION BOARD

Thanks to his persistence and hard work, this former pharmacist turned entrepreneur, has helped the pharmaceutical industry make significant progress in the treatment of multiple sclerosis. Hans-Peter Strebel moves mountains – as a person and through his work. He cares deeply about mankind’s future and thus up-and-coming talent. As a consequence he provides funding to various start-up platforms for fledgling enterprises and to young athletes pursuing careers in ice hockey (EVZ).

“Any type of activity that moves young people ahead is immensely important to me. The work we do in these fields is work for the future of humanity.”

MANAGING DIRECTOR

Anthea Zinsli-Jufer is always there for all scholarship holders, partner restaurants and producers. She organises the stages, books flights, takes care of the visas and manages everything around the Uccelin Foundation with heart and soul.

“The philosophy of supporting talented chefs and service professionals in a sustainable way in order to boost their careers is close to my heart. I am delighted every day to be in exchange with the Uccelin-scholarship holders and to hear about their experiences.”

COORDINATOR PROGRAMMES & EVENTS

Rebecca Doll supports Anthea with the scholarship holders, partner restaurants and producers. During their stays she takes care of the young talents and organises everything around their travels with passion.

"Experiencing the joy of the young talents, encouraging them through challenges and being able to accompany them on their journey, delights me every day. I am grateful to give this fascinating industry, that has shaped and developed me the past years, something sustainable back."

FLIP WORLD FOODIE

Flip is a true connoisseur of the gastronomy and incredibly well connected worldwide. He knows the latest trends and personalities of the global gastronomic scene. With his incredible network of restaurants, he links the chefs together. Flip World Foodie supports Uccelin with his ideas and inputs for further development.

“The networker of the gastronomic dreams.”

SINCE THE BEGINNING

As a passionate entrepreneur who worked in food retail and for traditional media organizations in the past, Beat Curti has as member of the foundation board accompanied the work of Uccelin Foundation from the very beginning. Today we are pleased to count him among our honorary members.

“The Swiss food service industry is the global benchmark for excellence in creativity, cuisine and service!”

SINCE THE BEGINNING

Peter R. Geiser is an entrepreneur from Langenthal and passionate about gastronomy. As Ex-Kadi owner, founder of the Cuisiner d'Or, together with Philippe Rochat and Lucien Mosimann, and honorary member of the Bocuse d'Or Academy, he brings with him a wealth of valuable knowledge from the world of gastronomy.

"The Uccelin Foundation is a unique answer to the chronic shortage of skilled workers in gastronomy. With further training and motivation from the international elite of the industry, hopeful young restaurateurs remain in the profession."