Ticino Land of Stars was born from an awareness: gastronomy constitutes an opportunity for great promotion of Switzerland and the Canton, especially towards more demanding tourism with greater spending capacity. The table has thus become a place for exchanging ideas and a privileged observatory of trends for global haute cuisine where local products also have great importance, including wine. The food-wine combination is in fact an effective driver for attracting conscious and gourmet tourism. The revaluation of the so-called "typical products" has become a central aspect given the significant economic, social and tourist effects on the territories. Just as the educational aspect of food is also central. All factors that chefs must consider.
«Customers have become increasingly attentive to the sustainability aspects of food and chefs can become the leaders of a great movement that involves all interested parties to support the fundamental role of food as a health tool and not just a pastime» he says Dany Stauffacher, CEO & Founder of SPST. «Following seasonality is also a great team effort that is carried out every day. Observing, studying, experimenting to create your own identity, this is the task of chefs. To become ambassadors of your territory. Talent, territory, biodiversity, sustainability: these are therefore the current and future keywords of haute cuisine, which can be expressed in many ways. Customers today are looking for balance, health, innovation, and even a bit of fun. The territory is what tells our story, where we come from, our culture, our roots. We need to be able to interpret the place where we are and make it usable, and we need to be increasingly attentive to the food-health relationship, sending the message that eating well also means eating healthy. I firmly believe that only by increasing awareness about healthy food choices can we promote overall well-being.
For me, this is the path that a chef must continue to pursue. Clearly paying attention to what is happening in the world, to be precursors, and understand what the trends are and launch new ones. The chefs they have a fundamental role: that of taking what someone grows and raises into their own hands, and transforming it in the best possible way to ensure that our territory or that of origin of the raw material is recognisable. And the Stars grow because there is all this behind it. And at the same time, catering becomes the driving force of hospitality."
