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TEAM

Head Chef & Manager:               Noah Rechsteiner

Kitchen Worker:                           Tobias Sahli

Chef de Service:                          Maximilian Wienhard

Service Worker:                           Linus Künzli, Marlon Hare

TEAM

Head Chef & Manager:  

Noah Rechsteiner

Kitchen Worker:    

Tobias Sahli

Chef de Service:                          

Maximilian Wienhard

Service Worker:        

Linus Künzli, Marlon Hare                 

NOAH RECHSTEINER, HEAD CHEF & MANAGER

My Name is Noah Rechsteiner and I was born in Zurich on April 4, 2000. With 15 I started my apprenticeship as a cook in the famous Widder Hotel in Zurich. Which is to date one of the best decisions I have ever made. Already during my apprenticeship, I participated in two different cooking competitions crowned with the participation at the national championships “Swiss Skills 2018”. After that, I grabbed my best friend Tobi (who is now head of kitchen in the ANOAH) and we went on a 4-month long journey through Asia. It was a trip that opened my eyes to the plant based nutrition. After the trip, I went up north to go work in the two-star restaurant KOKS where I got introduced to the Scandinavian kitchen.

The next stop was in Hiltl where I developed recipes. Hiltl is the oldest still existing vegetarian restaurant on planet earth. Creating, correcting, or testing recipes was extremely interesting and beneficial for me even though it was hard at times. After that, I started ANOAH 1.0 my very own pop-up restaurant from October until December 2019in Zurich. It was an unbelievable experience.

Noah Rechsteiner
Noah Rechsteiner

NOAH RECHSTEINER, HEAD CHEF & MANAGER

My Name is Noah Rechsteiner and I was born in Zurich on April 4, 2000. With 15 I started my apprenticeship as a cook in the famous Widder Hotel in Zurich. Which is to date one of the best decisions I have ever made. Already during my apprenticeship, I participated in two different cooking competitions crowned with the participation at the national championships “Swiss Skills 2018”. After that, I grabbed my best friend Tobi (who is now head of kitchen in the ANOAH) and we went on a 4-month long journey through Asia. It was a trip that opened my eyes to the plant based nutrition. After the trip, I went up north to go work in the two-star restaurant KOKS where I got introduced to the Scandinavian kitchen.

The next stop was in Hiltl where I developed recipes. Hiltl is the oldest still existing vegetarian restaurant on planet earth. Creating, correcting, or testing recipes was extremely interesting and beneficial for me even though it was hard at times. After that, I started ANOAH 1.0 my very own pop-up restaurant from October until December 2019in Zurich. It was an unbelievable experience.

TOBIAS SAHLI, SOUS CHEF

My name is Tobias Sahli, I was born and raised in the “Zürcher Oberland”

My way to ANOAH started in school during my apprenticeship. I really got to know Noah during our trip through Iceland where we explored the country with a tent and backpacks. Rain, storm, and snow strengthened our friendship, afterward, we knew we could achieve anything together.

I always was the kind of guy to do stuff the hard way because I know I will arrive at my goal strengthened. Thanks to this attitude I organized a wedding menu during my apprenticeship, helped Noah with his catering, and did my own catering for a birthday party.

The four and a half month trip through Southeast Asia widened my horizon even more regarding that lifestyle. We could learn so much about plant based lifestyle cultures and gained general knowledge and life experiences.

I love fruits and berries, especially if you can harvest and eat them fresh from the garden. This is one of many reasons why we at ANOAH focus on regionality and seasonality.

Since the first ANOAH in Zurich was a huge success and a wonderful experience, I am incredibly looking forward to the coming time in Zermatt and to everyone who comes by.

Maximilian Wienhard

MAXIMILIAN WIENHARD, CHEF DE SERVICE

My Name is Max and I came to Switzerland with 14 years of age to start my apprenticeship as a cook with Mr. Jacky Donatz. After graduation, I heard the mountains calling and went to Gstaad where I spent a season in the Hotel Bellevue in the 1 star Michelin Restaurant of Mr. Urs Gschwend.

After that winter I went back to Zurich to start working at the Widder Hotel in Zurich. After one year of being back in the city I had enough, and I went back to the mountains again. I returned to Mr. Gschwend and Hotel Bellevue. There I woke my interest in being on the other side of the stove. So I began to study at the hotel management school Lucerne.

For my first semester as an intern, I returned to the Widder hotel in Zurich where I had the honor to work in the noble whiskey bar. During that time I realised that I had a big interest in wine and spirits. Also, I got to know Noah there and had a blast working with him. After finishing my next semester, I spent 1.5 years working as a meeting and event coordinator in Hotel Schweizerhof in Zurich. I got to learn how to organize big events and how all the connections between the different divisions.

When Noah first told me about his idea of a vegan fine dining restaurant, I was directly keen to try that out with him. We could successfully transfer our enthusiasm to our guests during the early winter of 2019. We all agreed on repeating that success. Soon we figured that Zermatt is a great idea and we look forward to starting showing people and the team of MANUD the diversity of the vegan kitchen.

MAXIMILIAN WIENHARD, CHEF DE SERVICE

My Name is Max and I came to Switzerland with 14 years of age to start my apprenticeship as a cook with Mr. Jacky Donatz. After graduation, I heard the mountains calling and went to Gstaad where I spent a season in the Hotel Bellevue in the 1 star Michelin Restaurant of Mr. Urs Gschwend.

After that winter I went back to Zurich to start working at the Widder Hotel in Zurich. After one year of being back in the city I had enough, and I went back to the mountains again. I returned to Mr. Gschwend and Hotel Bellevue. There I woke my interest in being on the other side of the stove. So I began to study at the hotel management school Lucerne.

For my first semester as an intern, I returned to the Widder hotel in Zurich where I had the honor to work in the noble whiskey bar. During that time I realised that I had a big interest in wine and spirits. Also, I got to know Noah there and had a blast working with him. After finishing my next semester, I spent 1.5 years working as a meeting and event coordinator in Hotel Schweizerhof in Zurich. I got to learn how to organize big events and how all the connections between the different divisions.

When Noah first told me about his idea of a vegan fine dining restaurant, I was directly keen to try that out with him. We could successfully transfer our enthusiasm to our guests during the early winter of 2019. We all agreed on repeating that success. Soon we figured that Zermatt is a great idea and we look forward to starting showing people and the team of MANUD the diversity of the vegan kitchen.

Maximilian Wienhard

LINUS KÜNZLI, CHEF DE RANG

My name is Linus Künzli and I was born in Zurich, on July 24, 2000.

In summer 2016 I started my apprenticeship as hotel manager at the famous Widder hotel in Zurich. After I had passed my finals and a little break I could join the ANOAH 1.0 team to work in the pop up at Langstrasse in Zurich. It was a truly unforgettable time of course positively speaking. After the success of ANOAH, I joined Vicafe. Since I am a coffee lover and slowly connoisseur I really enjoy working there as a barista.

Linus Künzli
Linus Künzli

LINUS KÜNZLI, CHEF DE RANG

My name is Linus Künzli and I was born in Zurich, on July 24, 2000.

In summer 2016 I started my apprenticeship as hotel manager at the famous Widder hotel in Zurich. After I had passed my finals and a little break I could join the ANOAH 1.0 team to work in the pop up at Langstrasse in Zurich. It was a truly unforgettable time of course positively speaking. After the success of ANOAH, I joined Vicafe. Since I am a coffee lover and slowly connoisseur I really enjoy working there as a barista.

MARLON HARE, CHEF DE RANG

My Name is Marlon Hare and I was born on October 27, 2000.

In 2016 I started my apprenticeship at the Hotel Greulich in Zurich. I was able to gain experience there in all departments, which I enjoyed incredibly. I was taught early on how important communication and teamwork is.

After three instructive years, I moved to Basel to work in the Design and Lifestyle Hotel Nomad. In the beginning, I was working at the reception and as a server in the restaurant. After a little while, I developed an interest in barkeeping, so I talked with my boss and I was taught the skill of bartending which I still have to practice a lot more of course.

In January 2020 I got recruited as a cook for the Swiss army, where I got to know Noah in a special course for cooks. I grew up looking out for a good quality of food or that it is organic and also, I was thought to eat balanced meals. So, I was incredibly happy to get the chance to work with Noah in ANOAH 2.0. I really look forward to this winter in Zermatt and hope to see you all soon.

MARLON HARE, CHEF DE RANG

My Name is Marlon Hare and I was born on October 27, 2000.

In 2016 I started my apprenticeship at the Hotel Greulich in Zurich. I was able to gain experience there in all departments, which I enjoyed incredibly. I was taught early on how important communication and teamwork is.

After three instructive years, I moved to Basel to work in the Design and Lifestyle Hotel Nomad. In the beginning, I was working at the reception and as a server in the restaurant. After a little while, I developed an interest in barkeeping, so I talked with my boss and I was taught the skill of bartending which I still have to practice a lot more of course.

In January 2020 I got recruited as a cook for the Swiss army, where I got to know Noah in a special course for cooks. I grew up looking out for a good quality of food or that it is organic and also, I was thought to eat balanced meals. So, I was incredibly happy to get the chance to work with Noah in ANOAH 2.0. I really look forward to this winter in Zermatt and hope to see you all soon.