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.

Arne Riehn, Head Chef

German-born Chef Arne Riehn was personally selected by IGNIV founder Andreas Caminada as Sous Chef and Pastry Chef for IGNIV Bangkok. In 2024, he took over as head chef from David Hartwig.

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. 

Thibaud Charlemarty, General Manager

Born in Bordeaux, he previously worked in renowned restaurants such as Côte by Mauro Colagreco at Capella Bangkok. Since summer 2024, he has been welcoming guests to IGNIV Bangkok, where he lives out his passion for wine and hospitality with charm, joy and warmth.

Valentin Sträuli, Head Chef

With Valentin Sträuli, Caminada has promoted another talented chef and entrusted him with the location in the canton of Uri: ‘Valentin is a young, motivated and great person who earned his spurs at IGNIV Zurich with Daniel Zeindlhofer and most recently at Schloss Schauenstein with Marcel Skibba and myself. He has proven that he more than fulfils the requirements for the head position: Creativity, leadership, ambition and an incredible amount of enjoyment in his work. I look forward to accompanying him through this next chapter as his mentor,’ says the 47-year-old from Graubünden. Valentin Sträuli strongly identifies with the sharing concept in the new restaurant: ‘The philosophy of serving numerous dishes to share in the centre of the table instead of a classic menu sequence suits me perfectly. I can show many facets of my cuisine, vary dishes flexibly and surprise guests.’

Hannah van den Nieuwenhuizen, Restaurnat Manager and Sommelière

Hannah van den Niewenhuizen heads up the service team: ‘I'm looking forward to working with Valentin and the young team to bring the sharing concept closer to the guests and to feel their enthusiasm’. The Dutch-born sommelier is also responsible for the selection of drinks and is also delighted that there is a separate bar area in Andermatt: ‘The bar makes it easy for guests to get to know us over a cocktail, enjoy coffee and cake in the afternoon or round off their evening in a cosy atmosphere’.