The restaurants of the IGNIV family are all dedicated to the same culinary philosophy - and yet each of them has its own unique character. Based on the world of taste of the 3 Michelin star chef Andreas Caminada, the chefs of each restaurant create imaginative dishes to share. The food concept is based on regional products combined with a cosmopolitan touch. Wines are carefully selected by our sommeliers with a focus on large bottles. This is as much part of the IGNIV experience as the interior design created by world renowned interior designer Patricia Urquiola. The name IGNIV is derived from the Rhaeto-Romanic word for “nest”. Our guests should feel as comfortable and cared for as a little bird in its nest.

Joël Ellenberger, Head Chef

Joël Ellenberger has been responsible for the excellent cuisine since June 2022. Joël earned his spurs in some of the best hotels in the country. At Badrutt's Palace, he learned the sharing concept from scratch alongside Marcel Skibba and rose to become sous chef at Schloss Schauenstein. Cooking is his passion and it shows in every single sharing dish.

Susanne Schneider, Restaurant Manager

The hostess has already proven her flair for perfect guest service in the service brigade of Schauenstein Castle. Attentive and charming, Susanne Schneider now welcomes her guests at IGNIV Bad Ragaz and, together with her team, ensures a special experience at the table.

Daniel Zeindlhofer, Head Chef

In 2009 - at just 21 years of age - Daniel came to Schloss Schauenstein. Since then, the Austrian born chef has made an incredible career. From the position of the sous-chef at Schloss Schauenstein to the manager of the Restaurant Vista in Sagogn he was hired with flying colours to become the head chef of IGNIV Zurich. "This well trained chef, which is always open to new ideas, deserves a big stage like Zurich," says Andreas Caminada about his master student.

Ines Triebenbacher, Restaurant Manager & Sommelière

As restaurant manager and sommelière, Ines is the face, soul and heart of the restaurant IGNIV Zurich. Like her partner, Daniel Zeindlhofer, she comes to Marktgasse from the Vista in Sagogn with brilliant references. She also knows the philosophy of Andreas Caminada's establishments from her years of service at Schloss Schauenstein. "We are very happy that she brings her profound knowledge of gastronomy and her loving approach to guests to our team", says Caminada.

Sarah Madritsch, Bar Manager

"Sarah has an exceptional talent for preparing exquisite drinks and is also very successful in competitions," enthuses Caminada. The Thai native has been part of the IGNIV family since 2022. In the same year, she stood on the winner's rostrum at the Swiss Bar Awards as "Bartender of the Year." Sarah has refined her repertoire not only in Zurich's scene hotspots, but also in her home country - in a celebrated cocktail bar in Bangkok. Always on the lookout for liquid specialties, she can fully live out her penchant at the IGNIV Bar. "I love the creative freedom to always show my own cocktails at IGNIV" reveals the passionate bartender.

Arne Riehn, Sous Chef and Pastry Chef

German-born Chef Arne Riehn was personally selected by IGNIV founder Andreas Caminada as Sous Chef and Pastry Chef for IGNIV Bangkok. In his dual role, the 30-year-old chef assists in all aspects of planning and managing the kitchen, and is in charge of the signature IGNIV Candy Store.

Chef Arne joins IGNIV Bangkok from Andreas Caminada’s team in Fürstenau, Switzerland, where he was responsible for the organic wood-fired stone oven bakery and its fine selection of handcrafted artisan breads. Being a professionally trained baker and confectioner, Arne has gained wide experiences as pastry chef in acclaimed restaurants – including 3-Michelin-starred Vendôme in Germany. In 2018, he was chosen as the first Uccelin Scholar by Fundaziun Uccelin, a foundation initiated by Andreas Caminada which fosters promising chefs and service talents with individually composed training units at the world’s best restaurants. 

David Hartwig, Head Chef

What does it take to run a kitchen in a far-off land? Talent, commitment, enthusiasm and of course a winning personality. The Swiss born chef David unites all these qualities in his personality. He was immediately hooked for the job in Bangkok. Another plus: the chef has already worked in renowned establishments abroad, including Daniel Humm’s NoMad in New York. He was also an irreplaceable and valuable team player at Schloss Schauenstein.