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Chef preparing Risotto in a wheel of Parmigiano-Reggiano cheese.

The Chef

ALESSIO CORDA, CHEF EXECUTIF

This foreign journey offered by Alessio Corda is the result of a worldwide life course. The Italian chef learned and taught cuisine in Spain at the restaurant El Bulli, elected the best restaurant in the world several years. He also worked in big cities such as London and Doha, on a yacht in France and in big luxury hotels in Asia.

It was also in Japan that he took orders from the Ritz-Carlton hotels in Okinawa and Osaka. This atypical path is illustrated today throughout his cuisine, in the poetry and harmony of the colors, the delicacy of the savors and the natural products.

Having experienced Copenhagen’s diverse culinary scene Alessio Corda was inspired to create the Fiskebar cuisine, the first Nordic inspired concept in Geneva. With a focus on seafood, organic ingredients and seasonal produce, Fiskebar serves Nordic haute cuisine in a distinctly nature driven setting.

Fiskebar’s style is based around Copenhagen’s traditional, covered fish market, where an abundant display of fresh fish and crustaceans, draws visitors together to discuss and sample the latest catch.  During his time in the Danish capital, Alessio Corda not only trained at the three Michelin-starred Géranium, developing skills in traditional Nordic techniques, but was impressed by the bustling Torvehallerne and Street Food markets, where he drew inspiration from the atmosphere, products and people.

BENJAMIN BRETON

The 25-year-old chef from Corsica grew up in the Chateaux of the Loire valley. In 2013, he arrived in Geneva where it didn’t take him long to make a name for himself through his bold and creative cuisine.

If you ask him why he’s chosen Nordic cuisine, he’ll tell you: “It’s a no-brainer” because it brings together the fundamental roots of its cuisine: maximizing the use of local products, a focus on vegetables, the use of seasonal produce and their conservation using the traditional technique of the Nordic countries.

Guided by a philosophy of the product, the chef is constantly in search for rare and exclusive ingredients. The dishes are created like music scores where fermented or pickled ingredients vibrate in unison to capture the best of Scandinavia.