Tanja Grandits
Managing Director & Michelin Star Chef, Restaurant Stucki, Basel, Switzerland
Why you should listen
Culinary critics from Gault Millau rate chefs on a scale of 1 to 20, with 20 being the highest and Tanja Grandits of Restaurant Stucki in Basel was given 19 points and named “Chef of the Year 2020”. This achievement is unprecedented for any female chef in Switzerland. Michelin Guide has also given her 2 stars.
Tanja’s dishes are often based around herbs from her garden and the visual idea of monochrome plating. After graduation and apprenticeship at the 5-star hotel Traube Tonbach, she went to work at Clardige’s in London. She then moved to southern France to the Château de Montcaud in Bagnols-sur-Cèze.
Tanja has published 6 cooking books. Apart from running Restaurant Stucki, she also manages a small delicatessen shop with her own products.
Meet Tanja at Worldwebforum 2020 where she is Food Chain Track Speaker.
About Restaurant Stucki
Stucki Basel is a historic place:
The great Hans Stucki used to cook here.
Since Tanja Grandits took over the kitchen, a new wind has been blowing through the house.
Her creative aroma cuisine took the hearts of guests and critics by storm and was awarded 18 GaultMillau points and 2 Michelin stars.
The top chef acts like an artist at the stove and serves refreshing and surprising dishes from the best basic products and a colourful palette of flavours.
Biography
Tanja Grandits Is head of the legendary Stucki restaurant in Basel, which was awarded two Michelin stars. She was awarded 19 points by GaultMillau as well as “Chef of the Year 2014” and “Chef of the Year 2020”.
She is known for her virtuoso handling of aromas, spices and textures. She also writes as a columnist in various print media and is the author of several successful books for AT Verlag.