On March 9, 2026, in Bern, the Swiss Culinary Merit award ceremony was held in the presence of the President of the Confederation, Guy Parmelin.
Created to highlight the excellence of Swiss gastronomy, the Swiss Culinary Merit annually honors chefs and pastry-confectioners whose talent, commitment, and respect for Swiss culinary heritage contribute to the prestige of the entire profession. In 2026, eight talents were recognized.
On this occasion, each laureate received a FELCO 1893 culinary pruner, the result of an unprecedented collaboration between two institutions of excellence: EHL, one of the most prestigious hospitality management schools in the world, and FELCO, the Swiss manufacturer renowned for its precision cutting tools.
Designed with the expertise of award-winning EHL chefs and developed through FELCO's Swiss craftsmanship, this unique pruner brings together the best of culinary art and cutting innovation.
For over 80 years, FELCO has combined the precision of Swiss engineering with the expertise of professionals and enthusiasts of the land. Today, this tradition of excellence is also expressed in the service of gastronomy.
Congratulations to the winners of this 7th edition of the Swiss Culinary Merit, who honor our country's authentic products and culinary heritage through their talent.
In the 1st photo: Guy Parmelin, President of the Confederation; Nabil Francis, CEO FELCO; Patrick Ogheard, Dean EHL School.
Photo credit Dan Riesen
