Rotating Chefs
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Rotating Chefs *
Santaco
Sabina and Santiago fell in love in Mexico City and came back to Zürich with a mission. No fancy concepts, no tasting menus, no reservations. Just tacos as they should be — the kind you eat standing up at a street stall in the CDMX at 2am.
Nada mamón. Todo chingón.
Come hungry.
Maxime Vatteblé
Maxime started out as a journalist. Then the first lockdown hit, and he ended up in a kitchen as a volunteer — and never really left. Self-taught, curious to a fault, and obsessed with the things that actually matter in a dish: seasoning and sauce, always precise, always with a personal twist.
He cut his teeth in Paris and Le Havre, earned a Fooding nod, and has spent the last year doing residencies across Europe, testing his cooking on new tables and new crowds. His food is French in its bones — bistro, direct, generous — but with flavour references that stretch from Beirut to Osaka to Mexico City.
August 12–29 at Freddy.
Rob Roy Cameron
Chef Rob Roy Cameron brings a produce-led approach shaped by years in some of Spain and London’s most respected kitchens. Known for his precise technique, bold flavours, and deep respect for ingredients, Rob’s cooking balances refinement with generosity. His menus are inspired by seasonality, craftsmanship, and the simple pleasure of sharing exceptional food.
Dominic Fuchs / 555+
Dominic Fuchs runs 555+ out of Hotel Greulich in Kreis 4 — one of the best Thai restaurants in Zürich, and one of the most fun rooms in the city. Plastic tablecloths, Bangkok street food energy, curry pastes from a mortar not a packet.
He lived in Thailand for years and keeps going back to learn from the young chefs in Bangkok he calls his friends. The result: Thai classics done with complete conviction — Laab, Panang curry with shortrib, whole fried sea bass in garlic pepper sauce.
Three evenings only at Freddy.
Four evenings only.
MAT RUCKI
Based in Warsaw, he cooks farm-to-table not as a concept but as a daily practice. Seasonal, local, grounded. His menu at Freddy draws on Polish cuisine filtered through a contemporary, intuitive lens — familiar enough to feel like something you know, unexpected enough to make you think twice.
Four evenings only.
Yuttakan Pongkunsup
Oad, as everyone calls him, runs three of the best Thai restaurants in Switzerland out of Geneva — Soï, Suahoy, and Satu. 14 Gault Millau points. A cult following that stretches well beyond the canton.
His cooking sits far from anything you'd expect: fermented pork, aged beef, sour fish soups, fried chicken from Hat Yai. Thai food as it's eaten in Thailand — sharp, precise, unapologetic.
Three days only at Freddy.
Andrin Steuri
Andrin Steuri — May 6–23, 2026
Animator turned chef. 14 Gault Millau points. Pop-ups from Bern to Paris. At Freddy for three weeks only.
Yannic Stockhausen
Yannic Stockhausen
Hidden Gem from Paris — Soon at Freddy Zurich
Chef Yannic Stockhausen, former head chef of Berlin’s CORDO, earned a Michelin star just 16 months after opening the restaurant. Currently cooking at L’Attaché in Paris, one of the city’s rising neo-bistro spots, he brings his cuisine to Freddy Zurich for a limited residency.
Expect a neo-bistro style with a Nordic focus, highlighting seafood, seasonal ingredients, and clean, product-driven flavors.
At Freddy Zurich — April 8 to May 2.
Limited time only.
Jana Heinichen #2
Jana Heinichen is back — and she’s bringing a brand new Vietnamese menu with her!
After her travels through Vietnam, she’s brought home a piece of it to share with you. For 4 weeks, she’ll be serving up authentic flavors and fresh dishes at Freddy.
Come hungry — you don’t want to miss this
Gareth Storey
Irish Chef Gareth Storey cooking is seasonal and shaped by time spent living and working in France, Spain, and Portugal.
Magdalena
Magdalena Popup at Freddy
Dominik Hartmann (18 GaultMillau points, 2 Michelin stars) serves a 5-course menu for CHF 95.–
Linda Khazri
Linda is a French chef, raised in the outskirts of Paris.
She grew up in a mixed household, eating arroz al horno and mloukhiya.
Her cuisine draws heavily on the terroirs of North Africa, Southern Europe and France, but her inspiration knows no bounds.
The chef guides her creation according to the seasons, her location and her culinary discoveries.
CHEZ FREDDY - Raclette & Vin Suisse
In den nächsten vier Wochen servieren wir bei Chez Freddy Raclette à discrétion von Jumi aus dem Emmental. Der Käse wird direkt vom Laib auf den Teller geschoben – so viel Sie möchten.
Neu können Sie reservieren. Statt am kalten Weihnachtsmarkt zu stehen, kommen Sie ins warme Stübli von Chez Freddy. Optional bieten wir Raclette Specials mit Schweizer Spezialitäten, Kimchi und weiteren Beilagen an.
Dazu servieren wir Schweizer Weine. Offen schenken wir unter anderem Chasselas non filtré, Savagnin, Räuschling, Completer, Petite Arvine und Gewürztraminer aus. Zudem stehen einige schöne ältere Flaschen zur Auswahl.
Wir freuen uns auf Ihren Besuch.
Chez Freddy
KIN - BENI LANDOLT
We are back — but only for two days. Beni Landolt and the team will be cooking your favourite KIN classics once more. Come and enjoy the full KIN experience.
NOMADS - LUCA FREI
Nomads returns under the culinary lead of Luca Frei. Experience a warm, social dinner built around generous sharing dishes — a fine cuisine focused on vegetables.
CHF 95 per person
Set sharing menu (multiple dishes served to the table), drinks not included.
TICKETS HERE
ALFREDO PENA - YARE
Alfredo Peña is cooking his Latin American Izakaya at Freddy.
From octopus baos to his perfect picanha, Alfredo brings bold flavors and playful creativity to every dish. Originally from Venezuela, he’s cooked his way through Barcelona’s fine dining scene — and now he’s showcasing his skills (and fiery new chili sauce brand, YARE) right here at Freddy.
Catch him in action until November 1st.
