ANOAH - Plant Based

Chef de Service

Maximilian Wienhard

My Name is Max and I came to Switzerland at 14 years of age to start my apprenticeship as a cook with Mr. Jacky Donatz. After graduation, I heard the mountains calling and went to Gstaad where I spent a season in the Hotel Bellevue in the 1 star Michelin Restaurant of Mr. Urs Gschwend.

After that winter I went back to Zurich to start working at the Widder Hotel in Zurich. After one year of being back in the city I had enough, and I went back to the mountains again. I returned to Mr. Gschwend and Hotel Bellevue. There I woke my interest in being on the other side of the stove. So I began to study at the hotel management school Lucerne.

For my first semester as an intern, I returned to the Widder hotel in Zurich where I had the honor to work in the noble whiskey bar. During that time I realized that I had a big interest in wine and spirits. Also, I got to know Noah there and had a blast working with him. After finishing my next semester, I spent 1.5 years working as a meeting and event coordinator in Hotel Schweizerhof in Zurich. I got to learn how to organize big events and how all the connections between the different divisions.

When Noah first approached me with the idea of a vegan fine-dining restaurant, I was immediately excited. We were able to transfer this enthusiasm to our guests at ANOAH 1.0 & 2.0 and agreed that we would like to repeat this success. Together with our team, we are looking forward to bringing the versatility of vegan cuisine back to Zurich.