Rebecca Clopath is a well-known Swiss chef renowned for her nature-focused approach to preparing food. Despite her impressive formation as a chef, Rebecca’s focus has never been to chase culinary fame and accolades, but rather to work with nature to produce fresh, seasonal dishes with organic and locally-sourced ingredients in a sustainable way.
Born and raised in Lohn, Rebecca was influenced from an early age by her parents who owned an organic farm. Maintaining a relationship with the local landscape, farmers and producers is integral to her way of working.
After her schooling, Rebecca moved to Wiggiswil in the canton of Bern and carried out her apprenticeship at the renowned "Chrüter-Oski" under Oskar Marti in Münchenbuchsee. She then worked for six years with Chef Stefan Weisner, from whom she gained much of the knowledge of working with trees, herbs, and spices in an unconventional and original way as presently integrated in her kitchen.
Currently, Rebecca runs her own café kitchen in Lohn, previously owned by her mother, and manages her parents’ farm. The café is run sustainably using natural herbs and ingredients found right outside her door and she serves guests in crafted handmade plates, cups, and forged cutlery. However, Rebecca’s nature-focused philosophy is not limited to the kitchen but focuses also on the correct cultivation of plants and rearing of animals.
“My cooking philosophy begins with the sowing and organic cultivation of vegetables and crops as well as the respectful keeping of our farm animals.” Rebecca is forging her own path in entrepreneurship whilst revealing modern ways of natural cooking which are wholesome not only to the body, but also the environment.
“It is important to me that there is a closed circuit when cooking”. These words ring true to Rebecca as she pays great care to agriculture, and gastronomy, ensuring they are in a constant cycle, not interrupting nature, but working with it to produce fresh and seasonal food.
By also offering cooking workshops and so-called “eating perception sessions”, Rebecca is taking her nature-friendly philosophy, skills and knowledge beyond her kitchen and into society.
