Il Swiss Culinary Merit 2026 recognizes the excellence of a protagonist of Ticino pastry making. The prestigious award was given to Paolo Loraschi, Maître Créateur of Confiserie Al Porto, during the official ceremony in Bern.
The award was presented by the President of the Confederation, Guy Parmelin, during an event that annually celebrates some of the most representative figures of the national gastronomic art. The competition selects four chefs and two master pastry chefs and confectioners who have distinguished themselves for their professional expertise, creativity, and ability to showcase Switzerland's culinary heritage.
A career built between creativity and rigor
Paolo Loraschi holds the role of production manager and deputy director of the Confiserie Al Porto, a historic presence in the Ticino gastronomic scene. His work within the company has now spanned over thirty-five years, during which time he has contributed to the development and perfection of numerous confectionery creations.
His work is distinguished by a constant search for a balance between technique and creativity. Loraschi's creations are characterized by the use of select raw materials and flavor combinations that combine tradition and innovation. The attention to detail and aesthetic impact of his creations have become a hallmark of his work over time.
According to the Swiss Culinary Merit jury, the award aims to recognize this ability to interpret the profession with artisanal rigor and creative sensitivity, helping to strengthen the image of Swiss pastry making beyond national borders.
Commitment to professional training
Alongside his manufacturing activities, Loraschi has dedicated a significant portion of his career to training new generations of industry professionals. His commitment to apprenticeships and technical training has also led him to collaborate as a trainer for World Skills, an international competition that recognizes excellence in artisanal professions.
Through this work, she contributed to the development of young pastry and confectionery talents, imparting technical skills and a vision of the profession based on quality, discipline, and respect for raw materials.
The Culinary Merit jury emphasized this very aspect in awarding the prize, recognizing Loraschi's role in developing the sector and promoting high standards of professional training.
A name that represents Swiss pastry making in competitions
Over the years, Loraschi has also actively participated in the culinary competition circuit, bringing his name and that of Swiss pastry and confectionery to international stages. For him, the competitions have represented not only a technical testing ground, but also an opportunity to promote the quality of Swiss artisanal production.
This path has helped to consolidate its reputation in the sector and to strengthen the visibility of the Swiss confectionery tradition in the international gastronomic panorama.
The history of Confiserie Al Porto
The recognition Loraschi received also fits into the long history of Confiserie Al Porto, a business rooted in the Ticino region for over sixty years. The company now has seven boutiques, cafés, and restaurants spread across Locarno, Ascona, Bellinzona, and Lugano: two locations in Ascona, three in Locarno, one each in Lugano and Bellinzona.
The business employs a total of approximately 140 people, including nine apprentices. In the artisanal production workshops and retail outlets, daily work is based on creativity, precision, and a focus on hospitality.
The recognition bestowed on Paolo Loraschi therefore represents not only a personal achievement, but also a sign of appreciation for a business that has contributed to defining Ticino's gastronomic identity for decades.
An award that enhances culinary heritage
The Swiss Culinary Merit Award is designed to highlight professionals who, through their work, keep the country's culinary tradition alive while reinterpreting it with contemporary sensibility.
In Paolo Loraschi's case, the jury's motivation highlights a career marked by perseverance and a clear vision of the profession: promoting quality ingredients, promoting training, and maintaining the high level of gastronomic craftsmanship.
A journey that today receives official national recognition and strengthens Ticino's role within the Swiss gastronomic landscape.
