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Chef Loïc Gabus
Child of Val-de-Ruz, Loïc Gabus welcomes you to his region. After his apprenticeship as a cook and sommelier at the Palais du Peyrou in Neuchâtel, he flew to London to start his career at Claridge’s, establishment of Michelin-starred chef Gordon Ramsay.
Backed by his experience with the English, he returned to cooking in Neuchâtel and met Philipp Moser: a beautiful project in perspective that took Loïc to Queretaro, in central Mexico, to open and develop the restaurant “Moser Cafe Kultur”.
Back in Switzerland, he took over the kitchen of the restaurant Les Bains des Dames, then launched into independence by creating 65 ° event cuisine.