Head Chef & Manager
Chef de Service
Chef de Rang
Elia and Milow
Head Chef & Manager
My Name is Noah Rechsteiner and I was born in Zurich on April 4,
2000. At 15 I started my apprenticeship as a cook in the famous
Widder Hotel in Zurich. Which is to date one of the best decisions I
have ever made. Already during my apprenticeship, I participated in
two different cooking competitions crowned with the participation at
the national championships “Swiss Skills 2018”.
After that, I grabbed my best friend Tobi and we went on a 4-month long journey through Asia. It was a trip that opened my eyes to plant based nutrition. After the trip, I went up north to go work in the two-star restaurant KOKS where I got introduced to the Scandinavian kitchen.
The next stop was in Hiltl where I developed recipes. Hiltl is the oldest still existing vegetarian restaurant on planet earth. Creating, correcting, or testing recipes was extremely interesting and beneficial for me even though it was hard at times. After that, I started ANOAH 1.0, 2019 in Zurich, and ANOAH 2.0, 2020 in Zermatt. Now we are back to our roots with the ANOAH 3.0 and look forward to welcoming you soon!
Cooking is my passion! A world in which I can immerse myself –
forget the surroundings – 100% concentration on the product. We eat
three times a day, seven days a week, all life long. The saying
doesn't go without reason: you are what you eat!
I like to work 8 to 13 hours a day to delight happy and cheerful guests. Cooking has become a big part of my life. The ever-changing team, all the different characters, the sweating together, the laughing together, the arguments together. The adrenaline flows through my body during a packed service and it ends with happiness and satisfaction when I see the smiles on my guests faces.
Chef de Service
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.
My name is Linus Künzli and I was born in Zurich, on July 24, 2000.
In summer 2016 I started my apprenticeship as hotel manager at the famous Widder hotel in Zurich. After I had passed my finals and a little break I could join the ANOAH 1.0 team to work in the pop up at Langstrasse in Zurich. It was a truly unforgettable time of course positively speaking. After the success of ANOAH, I joined Vicafe. Since I am a coffee lover and slowly connoisseur I really enjoy working there as a barista.
I am Karin, born and raised in my family's gastronomy business in
the "Schwarzwald" in Germany. Although I decided to do an
apprenticeship outside of gastronomy, I always stuck to my passion
of cooking, baking and creating flavors. The more I helped out at
home or in the ANOAH during and after my apprenticeship, the more I
realized that my calling was in this profession.
I came to ANOAH through Max: we have been a couple for a few years and therefore I have been involved, albeit in the background, from the very beginning. I am very happy to be able to work at ANOAH!
Chef de Rang
My Name is Marlon Hare and I was born on October 27, 2000.
In 2016 I started my apprenticeship at the Hotel Greulich in Zurich. I was able to gain experience there in all departments, which I enjoyed incredibly. I was taught early on how important communication and teamwork are.
After three instructive years, I moved to Basel to work in the Design and Lifestyle Hotel Nomad. In the beginning, I was working at the reception and as a server in the restaurant. After a little while, I developed an interest in barkeeping, so I talked with my boss and I was taught the skill of bartending which I still have to practice a lot more of course.
In January 2020 I got recruited as a cook for the Swiss army, where I got to know Noah in a special course for cooks. I grew up looking out for a good quality of food or that it is organic and also, I was thought to eat balanced meals. So I was very excited about the idea of being able to work on ANOAH 2.0. Now I am extremely looking forward to ANOAH 3.0 and hope to see you soon.
My name is Elia Rechsteiner and I am the little brother of Noah. As
an apprentice in a technical industry, I actually have little to do
with gastronomy, but the passion for cooking runs in the family and
is also reflected in ANOAH. Since the starting shots, I have become
very interested in plant-based nutrition and have learned a lot. I
was made aware of how limited my horizons were and what all is
possible purely plant-based.
The first time I worked in a restaurant business was in Zermatt, as a mulled wine seller. I was thrilled how well the teamwork worked and it gave me a good feeling to see how happy the guests were when they tasted a course for the first time. At the moment I deliver fresh black truffles for the ANOAH, which I search for with our dog Milow, our 1 year old Flat Coated Retriever. Come by and see the truffle for yourself.
My name is Eric Rudischhauser and I programmed this website.
As a website creator, I have been with ANOAH since the beginning. I've known Noah since I was born and I was already enjoying his dishes even before ANOAH existed. Accordingly, I was thrilled when Noah realized his long-standing dream of having his own restaurant. It gives me great pleasure to be able to contribute to this as a website developer.
Since I eat a plant-based diet myself, I am a big fan of the fact that ANOAH cooks plant-based.
In September I will start my studies in computer science. I will also keep the ANOAH website up to date in the future.