Fabian Zbinden

Fabian Zbinden's work experience includes various roles in the food industry. In 2008, they worked as a chef at Nobu Hospitality before moving on to become a chef de partie at restauran schöngün in 2009. From 2011 to 2015, they worked as a culinary consultant while also founding their own business called La Ribollita GmbH. In 2019, they founded instant fresh, and in 2020, they became a co-founder of PLANT BASED POWER GmbH (feelfood). Additionally, they served as a Botschafter for crowdfoods – Food Entrepreneur & Startup Association (FESA) and Lidl Schweiz. In 2021, they became a TV-Koch for SRF - Schweizer Radio und Fernsehen, showcasing regional specialties. Overall, Fabian Zbinden has extensive experience in the food industry, ranging from entrepreneurship to consulting and culinary roles.

Fabian Zbinden pursued their education in the field of culinary arts. Fabian attended BZI Interlaken from 2003 to 2006, where they obtained an Associate Degree in Culinary Art. In 2006, they furthered their studies at Hotel & Gastro Formation, where they completed a Certificate program in Culinary Management.