Chef Jason Heberlig

Private Chef In Zürich

Chef Jason Heberlig

Get to know me better

I am a compassionate conscious chef who is loving life. I believe food can be a daily adventure and my aim is to provide my clients with just that.

I am a compassionate conscious chef who is loving life in beautiful Switzerland. I believe food can be a daily adventure and my aim is to provide my clients with just that. I studied classical French culinary methods and techniques from the Art Institute of Philadelphia in the U.S.A. Following my training I have gained experience in both small and large-scale kitchens. I interned as a Sous Chef with a catering company, which specialized in vegetarian and special diet Indian cuisine. Additionally, I worked for a small private school in the Philadelphia Area. In this kitchen I managed the meal plan for children with special dietary needs. I worked as a Chef De Partie with the Culinart Group. My location served the nationwide headquarters for Toll Brothers Home Builders. The kitchen prepared seven or more stations twice daily for 800-1,200 patrons. Additionally, I also helped to manage Culinart Groups cooperate catering business.

Whether preparing a small specialized menu or multiple stations for large scale service, I take pride in delighting clients with delicious cuisine prepared to the highest standards. My goal is to exceed expectations, and continue to learn and grow as a chef. I want to immerse myself into the traditional and contemporary trends that drive the industry forward. I am well versed in preparing a wide variety cuisine while effectively utilizing the freshest ingredients; I also enjoy creating unique dishes that push my thinking of flavor, texture and visual appeal. It would be a pleasure to give you a “taste” of my culinary style.

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More about me

For me, cooking is...

For me, cooking is the center of our lives. So many traditions and memories revolve around food. As a chef this is the biggest joy I can provide.

I learned to cook at...

I trained at the Art Institute of Philadelphia. Following my training I have gained experience in both small and large-scale kitchens.

A role model in the kitchen is...

As far as role models, chefs that like to push the envelope and show individuality. They make their own rules and let creativity go wild.

A cooking secret...

My secret in the kitchen is confidence and positivity. Cooking is an art, let the creativity flow and don't let little mistakes hinder great food.

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