PASSION TALK WITH EXECUTIVE CHEF THOMAS BISSEGGER
And cooking is not an art, but a craft….
In the 1904 DESIGNED BY LAGONDA Thomas Bissegger welcomes you as Executive Chef and ensures culinary delights with his puristic and quality-oriented cuisine. He only uses the best products and ingredients for his creations.
rochini: Hello Thomas! As you probably already know, we are huge fans of your work and your creations. Can you tell us more about your vision?
Thomas Bissegger: To put good products in the foreground, to create time and space for them. To create an ideal environment and to bring the greatest culinary delights to your plate. The most important thing is the taste – the taste should be remembered, if this happens – I’ve done my “job”. And cooking is not an art, but a craft….
rochini: What connection do you see between Aston Martin Lagonda, your excellent creations and rochini finest tabletop?
Thomas Bissegger: They are all very high-quality products that have been worked out down to the last detail. They are all linked to a certain complexity and all start with a well-thought-out concept. Together this results in a puzzle that speaks for itself and the line of the three brands.
beef | radish | oxtail served on Hering Berlin
rochini: When we talk about the high quality of the products that you use, how important is the finest tabletop from rochini to you in order to present your creations in the best possible way in front of the guest?
Thomas Bissegger: Creating and assembling a tailor-made table is a very important task. It has to be consistent, both products and table top as well as the connection with the extraordinary design with us. Colors and shapes, but also textures, play a central role. The right plate is carefully selected for each dish; in addition to shape, color and textures, the usability and the sound are important to me.
rochini: What aspects do you consider when choosing a product that you serve your guests?
Thomas Bissegger: I use the best possible products, ethics and origin are also important points. However, I would like to expand the term seasonality a little and include it in connection with products from all over the world. In addition, different types of preservation give me the opportunity to make products durable, to change their taste and to give them a completely new structure. It is important to me to know the value behind the product, to be in contact with the suppliers and to choose a product together with my team.
morel | pea | dashi served on Hering Berlin
rochini: How important is it to you that the products you use are produced locally, organically and ethically?
Thomas Bissegger: Products that make sense to purchase locally and organically – definitely. I find ethics to be the most important aspect in this context, knowing the background and origin of a product seems increasingly important to me, also for our guests.
rochini: Since you are an important figure in the culinary world, we would like to ask you, where do you see the future of fine dining?
Thomas Bissegger: The future of fine dining will change, there will always be classic restaurants, but we have to rethink many parts and concentrate on other topics such as profitability, new concepts, product selection, employees, etc. In my opinion, the need to enjoy food and drink in such a setting will never completely change. It is important to keep up with the times and to adapt to new situations and circumstances. Changes are also opportunities….
aspargus | yuzu | buttermilk served on Pordamsa
rochini: What role will finest tabletop play in this future?
Thomas Bissegger: In our segment, the desire for high-quality tabletop will always be present.
rochini: Dear Thomas, thank you the interesting talk!
I find ethics to be the most important aspect in this context, knowing the background and origin of a product seems increasingly important to me, also for our guests.