Niklas Oberhofer: Meet Switzerland’s youngest starred chef

Originally from Germany, passionate chef and entrepreneur Niklas Oberhofer now works as head chef at ‘epoca by Tristan Brandt’ in Sonnenberg in Zurich. He received his first MICHELIN star in 2022 at the young age of 25, making him the youngest starred chef in Switzerland. In this interview, he speaks about his culinary career, his love for Asian influences, and more.

Photo: Fotografie Jonathan Heyer

DISCOVER GERMANY: When did you realise that you wanted to become a chef?

Niklas Oberhofer: Since my childhood. At the age of seven, I told my parents that I really wanted to be a chef. My passion for cooking developed through numerous internships and so I began my training at the age of 15.

Photo: Fotografie Jonathan Heyer

DISCOVER GERMANY: How did you find your way into the gourmet cuisine?

Niklas Oberhofer: I still remember that we were supposed to write a profile about ourselves at school and I wrote in it: “I want to be the youngest chef with a MICHELIN star!” Of course, I didn’t know when, where and if that would even happen back then, but it was my dream and I actually made it come true: in 2022 I became the youngest star chef in Switzerland. And therefore, as a message for all young chefs and people with a clear goal in mind: Follow your dream, and sooner or later you will succeed if you stick to it! I knew that I could only make it if I did the job with 100 percent dedication. I worked towards it step by step, continuously developed myself and perfected my craft with structure. At this point I would like to thank Tristan Brandt, my mentor and culinary partner at epoca.

Photo: Fotografie Jonathan Heyer

DISCOVER GERMANY: In 2022, when epoca was still located in the 5-star superior wellness resort Waldhaus Flims, you received one MICHELIN star and 17 points in Gault&Millau alongside Tristan Brandt. Can you remember the moment when you heard the news?

Niklas Oberhofer: It was incredibly emotional. My childhood dream came true. All epoca employees and, of course, my family and Tristan were present that day, we were in each other’s arms and we all shed tears of joy. I had never experienced anything so emotional before and I am very grateful to everyone who supported me on this journey.

Photo: Fotografie Jonathan Heyer

DISCOVER GERMANY: What fascinates you about cooking and how do you try to pass this passion on to your guests?

Niklas Oberhofer: The fascination lies in the fact that you experience something new every day and can take your guests on a culinary journey. At epoca, we combine art and cuisine. Guests can not only look forward to an excellent menu, but also build a personal relationship with our epoca team at Sonnenberg during the evening.

Photo: lvffood.com

DISCOVER GERMANY: What does ‘home’ mean to you and what do you value about your new place of residence in Switzerland?

Niklas Oberhofer: For me, home is where I feel most comfortable and where my loved ones are. Although I was born in Germany, my current home is where I work and live. In Zurich, I value the flexibility and internationality that allows me to make my philosophy and skills accessible to a wider audience.

DISCOVER GERMANY: How is the culinary scene and your work different in Switzerland than it was in Germany?

Niklas Oberhofer: Gastronomy in Switzerland enjoys a higher status and greater appreciation than in Germany. This is reflected in the food culture, which is much more pronounced in Switzerland. I enjoy especially the relaxed and openminded atmosphere here – which is why I built up a very personal connection to Switzerland.

DISCOVER GERMANY: To what extent does your training as a hotel business manager influence your work as a chef?

Niklas Oberhofer: My training as a hotel business economist and master chef gave me a comprehensive understanding of the business aspects of gastronomy. This knowledge helps me immensely in running two successful businesses, the epoca by Tristan Brandt and the Sonnenberg Restaurant. I always try to motivate and inspire employees and thus continuously develop Sonnenberg.

Photo: Fotografie Jonathan Heyer

DISCOVER GERMANY: What advice do you have for young aspiring chefs?

Niklas Oberhofer: It is important to set clear goals and pursue them consistently. Shortterm goals are just as important as long-term ones and can lead to success if you continually work on them. In addition, in the gastronomic scene it is crucial to develop your own unique signature and thus find your personal style in order to stand out from others.

DISCOVER GERMANY: How would you describe the culinary style at epoca by Tristan Brandt and what makes it unique?

Niklas Oberhofer: The cuisine at epoca is characterised by a combination of traditional French crafts and Asian influences. We use around 80 to 90 percent of products from the region. Our kitchen style is delicate, fine and offers unique taste experiences that guests will remember.

DISCOVER GERMANY: Where does this fascination for Asia come from? How do you bring Asian nuances into your work at epoca?

Niklas Oberhofer: Tristan Brandt and I share a love of Asian culture and food. This is how our friendship originally developed. The Asian nuances are integrated into the dishes through my personal interpretation and the use of Japanese techniques. At epoca, we place great value on using regional products and refining them with an Asian touch to create unique taste experiences.

Photo: Fotografie Jonathan Heyer

DISCOVER GERMANY: What does a normal working day look like for you and what makes a good restaurant these days?

Niklas Oberhofer: I work in a very structured way: I have my ordering processes, control all daily and weekly requirements and coordinate the day-to-day business of the two restaurants with upcoming events. It’s important to always keep track of every detail when delegating twelve chefs. I’m in the middle of it all, cooking sauces, foams and the special thing about my day: no day is like the other. My work is so multifaceted and changes from day to day. I love this variety! What sets us apart is that we discuss new ideas as a team and then implement them together or simply try something new. Everyone is welcome to give their input here. Working as a team is a lot of fun!

DISCOVER GERMANY: It seems difficult to find young chefs in the industry at the moment. What do you think it takes in Germany and Switzerland to inspire young chefs?

Niklas Oberhofer: There needs to be a fundamental change in how society values the gastronomy. Guests should appreciate and reward the food and the work of the chefs more. This could make young people more likely to take up cooking as a profession. In addition, the political framework should be improved to support the gastronomic scene and make it more attractive. It was a good approach that Germany reduced the VAT in the gastronomy, but unfortunately this measure was withdrawn. Rising prices in the industry are definitely a big challenge for us. Although everyone enjoys eating out and treating themselves to culinary delights, I still see a lot of room for improvement in Switzerland and especially Germany.

DISCOVER GERMANY: Personally, what is your favourite dish that you couldn’t live without?

Niklas Oberhofer: My favourite dish is a simple Swabian sausage salad with finely chopped onions and black pudding. To top it all off, add a bit of Limburger cheese.

DISCOVER GERMANY: You have already achieved a lot. What wishes and dreams do you still have? What are your plans for the future, especially for 2024?

Niklas Oberhofer: I see my professional journey as an ongoing process. My desire is to continuously develop myself and to do excellent work with my team. We would like to continue to make progress and continually expand the Sonnenberg concept, consisting of the Sonnenberg Restaurant and the fine dining restaurant epoca by Tristan Brandt. I’m really looking forward to the upcoming events, including the 25th anniversary of the Sonnenberg Restaurant. We also plan special dinner events with top and star chefs in order to be able to offer our guests unforgettable culinary highlights. At this point, a big thank you to the team at epoca. Not only does he support us in our daily work, but above all he also has our backs, even though he bears complete responsibility for the overall concept. I look forward to the future together!

Photo: Fotografie Jonathan Heyer