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Chef Arpad AntoniettiSelf-taught ChefArpad Antonietti was born in La Chaux-de-Fonds and raised between the Neuchâtel Mountains and the Czech Republic. He is a self-taught chef, and his work is primarily focused on a research into his Eastern European identity. He partnered with Julie Houriet Salomon to create a supper club, and then opened the Carvi Noir restaurant, a farm-to-table restaurant with a plant-based focus. Carried out with great passion, this experience has allowed him to be recognized by Gault & Millau and to collaborate with numerous Swiss chefs, cultural institutions, and artists. Since closing his establishment, he has participated in various communication projects around gastronomy, including for Neuchâtel Vins et Terroir, and is involved in culinary writing for various media and print publications. Travel and the discovery of new cuisine have been a constant source of inspiration both professionally and personally, a passion that he now wishes to share with the public through various projects.
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