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What first inspired you to become a chef?
Vilson Krasnic: At 16 years old, I had to make a decision about the future and decided then to become a chef. Just some years after, when I learned who I was, I knew I that being a chef is what I wanted to be.
How long have you been a professional chef?
VK: Almost 20 years now.
What's your philosophy in the kitchen?
VK: I don’t want to manipulate the nature of the ingredients too much, I simply wanna the showcase the beauty of those ingredients to let them shine. Nature is perfect.
How do you develop new dishes? Where does the inspiration come from?
VK: After being a chef for so long, I get inspired by many things in life. Sometimes the idea for a new dish is dancing in my head for weeks: I’m never not creating in my head.
Any favourite ingredients to work with?
VK: I love many the regional ingredients you find around Zurich. I really like all kinds of radishes, fresh herbs and all of the unique things that each season gives us.
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What's more important: the work on the farm or the work in the kitchen?
VK: Both equally.
How has the culinary scene in Zurich changed in recent years?
VK: Many restaurant focus on vegetable-cuisine and sustainability now. Many reduce their use of fish and meat. Which is definitely a good thing.
What's your signature ‘don't leave my restaurant without trying’ plate?
VK: Right now it's 'The burnt leek', which showcases our philosophy perfectly in one dish. The vegetable is the star of the show and is being showcased with a well thought-out use of animal products, and of course there's no food waste.
What makes dining at elmira a unique experience?
VK: Ah, many things! To start with, the chefs bring the dishes to your table and give their first-hand explanations about them. On top of that, there's a beverage pairing for every dish. Our Sommelier Nicolas creates a very balanced pairing in a version with or without alcohol even. And to add one more thing: As a guest you can really feel the seasons of the year through our dishes.
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Can you trust a skinny chef?
VK: Yes. Because a skinny chef must be a hard worker. 😊
Any entertaining kitchen disasters you'd care to share?
VK: You know, we really try to avoid mistakes. 😉
Swiss cuisine in a few words?
VK: Cheese and milk products. But heavily internationally influenced by our surrounding countries.
What are three Swiss dishes that every visitor to Zurich should try?
VK: Rösti, Fondue and our 'Burnt Leek'. 😉
Any favourite late night snacks or fast food joints you frequent?
VK: A good slice of our sourdough bread with nicely salted butter.
How do you like to spend your days off in and around Zurich? Any tips for our readers?
VK: There are so many great restaurants in Zurich to enjoy - starting with elmira, of course!
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