October 23rd: The Swiss Chapter of the Chefs’ Irish Beef club has welcomed a news chef into the club this month as one of Switzerland’s top restaurants launches an Irish-themed month. Founded by Bord Bia (the Irish Food Board), the CIBC is a forum for leading and Michelin-starred chefs who endorse Irish beef.
Leading Swiss chef, Dominik Sato, was yesterday inaugurated into the club at the launch of ‘Irish Month’ in the Grotto Broggini restaurant in Losone, Switzerland. Dominik Sato is head chef at The Japanese at Chedi Andermatt, Switzerland, alongside his brother and fellow CIBC member, Fabio Toffolon.
The event, opened by Ambassador of Ireland to Switzerland and Liechtenstein, Aoife McGarry, will see a month-long Irish menu prepared by Gabor Takacs in the Grotto Broggini restaurant. Mr Takacs is the head chef at F.X. Buckley, one of Dublin’s leading steakhouses. The menu will feature Irish beef, lamb and salmon. Takacs will step in as head chef in the restaurant for the duration of their Irish month which takes place from October 22nd – November 10th.
Laura Crowley, Bord Bia Netherlands Manager and CIBC programme lead said, “We are delighted to see our Swiss CIBC chapter continuing to grow with the addition of Dominik Sato to the Club - where his brother Fabio Toffolon is already a valued member. This brings the total number of chefs in the Swiss chapter to 13. As Irish beef brand ambassadors, these chefs assist Bord Bia in driving the premium reputation of Irish beef in key export markets”.
Gabriele Weiss Brummer, Bord Bia Germany manager and lead for the Swiss CIBC chapter added “We were honoured to have the Ambassador of Ireland to Switzerland and Liechtenstein, Aoife McGarry, join us to celebrate the inauguration of Dominik Sato, enhancing the premium reputation of the CIBC and Irish beef”.
Chef Gabor Takacs said, “At F.X. Buckley we have been serving the highest quality meat for over six generations, so I am excited about the prospect of showcasing Irish produce to an international audience in Switzerland”.
Grotto Broggini is one of four restaurants that are part of the Fred Feldpausch group in Switzerland. Chef Fritz Muller, who is the culinary co-ordinator of the Fred Feldpausch group and a member of the CIBC said, “Irish beef is among the best beef in the world thanks to its grass-fed characteristics and its natural production, which resonates most with my customers. As one of the founding members of the CIBC , my preference for cooking with Irish beef is rooted in many trips to Ireland, most recently for the 20-year jubilee celebrations last May, experiencing first-hand the world-class natural farming systems that lead to this product”.
Notes to editors
About the Chefs’ Irish Beef Club
· The Chefs’ Irish Beef Club is an exclusive international forum, set up by Bord Bia in 2004. Many of its award-winning chefs give pride of place to Irish beef by serving it in their restaurants, some of the finest dining establishments in Europe and beyond.
· These chefs act as advocates for Irish beef, thereby cementing valuable trade partnerships. These culinary innovators meet regularly in their local chapters and generally visit Ireland every two years.
· The Club has over 90 high calibre member chefs spread across eight chapters in Belgium, France, Germany, Italy, the Netherlands, Sweden, Switzerland and the United Arab Emirates.
About Bord Bia
Bord Bia is the Irish government agency tasked with supporting the sustainable development of the Irish food and drink industry, facilitating awareness, interaction and relationship building between Irish producers and global customers. It achieves this through its global network of 14 offices combined with its world-leading expertise in market and consumer insight.
About Gabor Takacs
Gabor Takacs has showcased his exceptional culinary skills for over eight years in Ireland, earning a reputation as a master chef. Originally hailing from Hungary, Takacs brings a deep passion and commitment to his craft, consistently striving to deliver the highest quality of cuisine for his customers. He has made his mark in Dublin’s renowned F.X. Buckley, where he meticulously prepares dishes using only the finest sustainably sourced Irish produce
2,775 tonnes of Irish beef, valued at €33.6 million, were exported to Switzerland last year.