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David Geisser, Ambassador Chef Nicolas Feuillatte

David Geisser

David Geisser, Chef Ambassador for his favorite champagne brand, Nicolas Feuillatte, for eight years, didn't wait long to shine. At 18, the young Swiss chef published his first cookbook, bringing together 80 recipes from around the world, a work recognized as much for its quality as for the precocity of its author. “It was my final project, but I went much further than what was required… to accomplish this at such a young age, it was a real challenge and a great success.”

Bursting through the front door into the kitchen, the promising young chef doesn't hesitate to put gastronomy on hold for a while to don the red, blue, and yellow uniform of the papal guard at the Vatican. The young man then wishes to fulfill his dearest wish: “Being a papal guard was a dream, and I valued it more than my career.” However, he continued to cook alongside this and even published a second book on the cuisine of the popes.

After completing his service, he returned to Zurich, this time to devote himself permanently to cooking. He opened a cooking studio, hosted a TV show, and continued to write successful cookbooks, even winning the award for best cookbook at the prestigious World Cookbook Awards in 2021. “I have achieved all my goals, I am really happy.” he concedes, struggling to believe it himself. At 32, that's beautiful!

And the atmosphere in the kitchen? It's just like him: "pleasant, friendly" and joyfully uninhibited. As an Ambassador for Nicolas Feuillatte, David Geisser offers several of the brand's gastronomic vintages on his menu – including the prestigious Palmes d'Or cuvée. However, he doesn't hesitate to think outside the box in his cooking and offers unusual combinations: to his signature dish, beetroot risotto, he adds a hint of Réserve Exclusive Brut, the iconic cuvée that perfectly embodies the Nicolas Feuillatte style. Irresistible!