Chef Pierre-Pascal Clément

Graduate Chef

Pierre-Pascal Clément began his career in 2010 as an apprentice to his uncle Pierre-Alain Oberson, chef at the gastronomic restaurant La Poularde in Romont. Keen to broaden his horizons, he moved to Zurich in 2011, where he first worked at Baur au Lac before joining Le Pavillon, a Michelin-starred restaurant. It was here that he developed his passion for haute gastronomy and honed his skills in fine cuisine. 

 In 2014, he continued his career at Domaine de Châteauvieux with Philippe Chevrier, where he gained solid experience. He then flew to Berlin to join Pierre Gagnaire's Solistes team, a chef he describes as caring and inspiring. He continued in Berlin as sous chef at Panama, a restaurant that allowed him to explore a more casual approach to cooking, while maintaining gastronomic excellence. 

 In 2019, he returned to Switzerland and became head chef at Pérolles in Fribourg, where he stayed for three years. In 2022, he joined Maison Manesse in Zurich, a Michelin-starred restaurant with a relaxed atmosphere, which he considers to be one of the best experiences of his career. He stayed there until September 2023, before filming Top Chef. In August 2024, he realised his dream by opening his own restaurant, Au Chaseur, in Fribourg, marking a major turning point in his fourteen-year career in gastronomy.