Chef Danny Baker, La Luciole

Graduated Chef

Danny Baker is a British chef and long-time vegan for whom plant-based cooking is above all a space of infinite creative expression. Trained at some of the most demanding kitchens in the UK — Gauthier Soho in London and Mana in Manchester, led by a former Noma chef — he developed a precise, inventive style deeply rooted in the world of vegetables.

It was with his partner Anne-Gabrielle Dubuis, whom he met at a small Welsh restaurant in Bangor, that he built the Luciole project. The couple settled in La Chaux-de-Fonds and opened a restaurant unlike any other: exceptional plant-based gastronomy built on 90% Swiss ingredients, sourced predominantly from the canton of Neuchâtel. In 2025, Luciole was awarded a Green Michelin Star — recognition of a cuisine as committed as it is breathtaking.