Not a chef.
Swiss obsessed.

How it started

Food has always pulled me in. My mother encouraged all of us kids to cook alongside her, and with me, it really stuck. I started baking around age 12, and by 14 I'd worked my way up to mains and meat.

Over-the-top cooking projects fascinated me. I baked a three-tier cake for my mother's 50th birthday. For her 55th, I got up at 6 a.m. to smoke two five-kilo pork shoulders. And one Christmas, I spent three days just on the demi-glace for the beef Wellington I served.

With time, I developed a feel for it. That's what I love most: getting a piece of meat exactly right just by eye, building a pan sauce from what it left behind, playing with flavours until they click. I learned that instinct from my mother. She never cooked typically Swiss. She was creative, fresh, always simple, never cutting corners on flavour.

The American detour

As a kid, my family moved to the East Coast of the US for three years. We had no prior connection to America, and I'm 100% Swiss, but that chapter shaped me, including how I cook. I was ordering medium-rare steaks by age 9.

Why Swiss food, why English

When I started @subicookz I didn't set out to build a Swiss food niche, I just kind of slid into it. Then I cooked one dish for every canton, people started arguing about soup in my comments, a newspaper in Neuchâtel wrote about one of my reels, and I was hooked.

Switzerland is a multilingual country, and plenty of people living here don't speak any of its four national languages. I want to be an authentic Swiss voice that reaches everyone in this country, and beyond it too, for anyone who, like me, is a fan of Switzerland.

Thank you

If you've cooked one of my recipes, or even just watched one of my videos, that already means a lot to me. If you want to support this beyond that, there are two ways, and both are below.

Merci ond en guete!
Sübi