Mirjam Eberle Private Chef

My desire for more creative freedom, independence and a focus on enjoyment led me to Paris. There I completed my culinary training at the Culinary School “Le Cordon Bleu”. I then cooked at the 3-star restaurant L'Astrance Paris as well as Bluehill New York, Villena Madrid and La Plage Helsinki.

These professional positions as well as my travels have had a strong influence on my work today. 

Since 2019, I have stood for professional, tailor-made service and surprising and enjoyable culinary experiences in the areas of catering, team events and cooking courses.

I have also been running the successful pop-up restaurant underwaterlove in Zurich's Seefeld for two years.