Join our culinary adventure with our outstanding chef Thomas Bissegger and service maestro Martin Jeffrey. Together, they lead our students in the art of fine dining at Essence, our gastronomical haven. Immerse yourself in a world of exquisite flavors, as Thomas crafts menus that reflect his culinary expertise, while Martin ensures impeccable service with a warm and attentive touch. Prepare to be dazzled by their passion for gastronomy and their dedication to shaping the next generation of culinary professionals.
Unveiling the Secrets of Fine Dining
The Essence presents a unique opportunity to indulge in exceptional cuisine at affordable prices. Our students are trained to prepare and serve meticulously crafted dishes that highlight the essence of each ingredient, expertly paired with wines from around the world.
The Essence Menu
Check out our menu and discover the exquisite flavors of The Essence. From the succulent seafood to the tender meats, every dish is prepared with the utmost care and presented with impeccable attention to detail, making for a memorable culinary experience that will leave you craving for more.
With a degree as a federally certified chef and a prestigious Michelin star for his former restaurant "1904" Thomas Bissegger's talent shines. But instead of sticking to the usual route of cooking in top restaurants, Thomas focused on competitions, which led to an impressive array of achievements such as being a two-time world champion with the junior national culinary team and winning the Swiss Culinary Cup twice.
He also gained valuable experience from stages abroad, including a two-week stint at the renowned Eleven Madison Park in New York and working with Swiss chef Felix Episser in Burma. With his impressive culinary background, Thomas brings his expertise to EHL Passugg, where he is cherished by students and faculty alike.
Martin Jeffrey
Senior Lecturer F&B
Martin Jeffrey has been a shining star at EHL Swiss School of Tourism and Hospitality for over 28 years. He honed his skills as a services specialist at Henley College in Oxfordshire before gracing the luxurious halls of the 5-star hotel Baur au Lac in Zurich. In 1995, he brought his expertise to the world of education and has since earned certification in restaurant management and teaching. His passion for service and education continues to inspire students and colleagues alike.
