Ambassadors
The faces of Oona
Our Caviar Partners embody culinary art at the highest level and exclusive indulgence. They stand for our values, share our history and carry our sustainable Premium Caviar products into the world of indulgence out of conviction. As Oona brand ambassadors, these top chefs connect brand and connoisseur in a unique way.
Sven Wassmer
- 3 Michelin stars
- 1 green star for sustainability
- 18 Gault Millau points
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Top chef Sven Wassmer only one type of caviar at his signature restaurant,Sven Wassmer : Oona Caviar. And he does so in an incomparable way.
His statement on Oona Caviar
"In Oona Caviar , I have found a partner who shares my values and also lives out my passion for our Alpine region in a creative and sustainable way."
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Mattias Roock
1 Michelin star
18 Gault Millau points
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Mattias Roock is our Oona Caviar ambassador in Ticino. Executive Chef of Castello del Sole, he and his team provide culinary delights in the Locanda Barbarossa restaurant.
His statement on Oona Caviar
"At Castello del Sole, we live "Luxery fed by nature". We are always on the lookout for the best regional products. For our Sapori del Nostro Orto menu in the Locanda Barbarossa, we have been working with Oona Caviar since the very beginning."
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Guy Ravet
- 17 Gault Millau points
- President of the Grandes Tables Suisses
- Hotel Chef of the Year, Balance 2024
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Guy Ravet is our Oona Caviar partner for French-speaking Switzerland. With his very own style, he shapes the haute cuisine at the "Grand Hôtel du Lac".
His statement on Oona Caviar
"I chose Oona Caviar for my dishes because of its exceptional quality and its local origin from the pure waters of the Swiss Alps. Its delicate, slightly salty taste and melt-in-the-mouth texture add a touch of elegance and sophistication to my culinary creations. This caviar without added borax embodies Swiss know-how, which guarantees traceability and environmental friendliness and is in line with my gastronomic philosophy."
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Stefan Beer
- 1 Michelin star
- 1 green star for sustainability
- 17 Gault Millau points
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Stefan Beer inspires guests at the Victoria-Jungfrau Grand Hotel & Spa in Interlaken with cuisine that focuses entirely on regional products - creative, surprising and consistently local.
His statement on Oona Caviar
Oona Caviar is a perfect product for my cuisine, which focuses on absolute regionality and the treasures of our environment. Its origin from pure Swiss spring water, free from any additives, embodies exactly the purity and authenticity that I seek in my dishes. Its fine, elegant taste and the many ways in which it can be used make it a valuable ingredient that enriches both traditional and modern creations.
