Timing. In the professional arena, where titans battle with titans, the difference between the good and the great comes down to mere fractions of time. On the racetracks, champions are defined in seconds. Olympic contests are won in split seconds. The same concept applies to professional kitchens. Michelin star chefs are separated from the pack by their ability to execute their craft with decisive, precision timing. It’s minutes that can result in a collapsed soufflé, an undercooked fish, or an overcooked beef fillet. And it’s seconds that can define the perfect soufflé, fish, or beef fillet.
And so, the partnership between a chef and his timepiece is an important one. It’s a fierce relationship forged in the steam-fired chaos of kitchens. Multi-Michelin star chefs, Yannick Alléno and Andreas Caminada, know this and their demand for precision and perfection is met in equal measure by luxury Swiss watch brand Hublot. It is only the right and natural course of things that these powerhouses of their respective worlds have come together to form this partnership. Chef Yannick Alléno and Andreas Caminada, both of whom have been awarded three Michelin stars, are now ambassadors for Hublot.
Chef Yannick Alléno
Chef Yannick Alléno is considered to be one of the world’s most visionary chefs; a true leader and innovator in a field in which most others seek only to master what those who have come before them have done. Hailing from Paris, France, where his flagship restaurant Pavillon Ledoyen is based, the “king of sauces” has opened an impressive portfolio of restaurants in countries all over the world, two of which have achieved three Michelin stars.
Chef Yannick has whole-heartedly devoted his work to the reimagining of modern French cuisine, a quest that is rooted in the fertile soils of a mastery of the art of French gastronomy. And his tireless work and fierce innovation has resulted in him becoming a modern icon of gastronomy and a real superstar of the culinary world.
Chef Andreas Caminada
Three Michelin stars, 19 Gault Millau points, and recipient of the International Eckart Witzigmann Prize for the Art of Cookery 2016, Swiss chef Andreas Caminada is an incredibly accomplished chef whose early habit of winning prestigious awards has persisted to this day. The reputation of this, the youngest three-star chef in Europe, stems in equal measure from his brilliant cuisine and his warm manner, which makes him instantly liked by both guests and colleagues.
Chef Caminada’s restaurant Schloss Schauenstein resides within the stoney walls of a 12th-century castle in the valley Domleschg, Switzerland. Foodies from all over the world book months in advance to experience his visionary fare, which foregoes the “fuss” of high-end gastronomy in favour of honest, yet vibrant flavours and ingredients.
“It’s no secret that I’m an epicurean,” says Hublot CEO, Ricardo Guadalupe. “So, when I discovered Andreas Caminada’s cuisine and when I met him, I was struck by the obviousness and simplicity of his approach. The way in which he makes gastronomy less complicated while imbuing it with even more nobility.”
Mastery of food, mastery of time
Preparation, doors open at 18:00, entrée orders flood the kitchen, then main courses – perfection, perfection, perfection – and finally, desserts. Every minute of the service must go smoothly, customers must never want or wait for anything, the food must be exceptional, and the wine free flowing. Timing is everything. Great chefs are, therefore, not only masters of food alchemy; they are masters of time. And the partnership between Hublot and Michelin-starred chefs Yannick Alléno and Andreas Caminada is the embodiment and the incarnation of this principle.