is a hospitality studio based in Zürich, founded and led by chef Ken Rojas.
Creating food experiences that are intentional, seasonal, and precise — from private dinners to large-scale events, kitchen consulting to visual storytelling.
Work moves between dining and everyday rituals, with a focus on clarity, mood, and taste.
Collaborating with local producers, artisanal, and partners to build concepts that feel both grounded and contemporary.
Amandine works across private dining, events, culinary consulting, and brand-led collaborations.
each project is approached with care for seasonality, aesthetics, and the feeling a guest takes with them.
hospitality that feels personal, expressive, and quietly memorable.
Creating food experiences that are intentional, seasonal, and precise — from private dinners to large-scale events, kitchen consulting to visual storytelling.
Work moves between dining and everyday rituals, with a focus on clarity, mood, and taste.
Collaborating with local producers, artisanal, and partners to build concepts that feel both grounded and contemporary.
Amandine works across private dining, events, culinary consulting, and brand-led collaborations.
each project is approached with care for seasonality, aesthetics, and the feeling a guest takes with them.
hospitality that feels personal, expressive, and quietly memorable.
Manifesto
- Like the almond, we believe what matters is often held within.
- We believe beauty should unfold gently.
- We believe in nourishment with character.
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We believe gathering should feel warm, generous, and alive.
- We believe the most meaningful things are made with patience.
Embassy of the Philippines
Private event
06-12-2024
Duration: One evening
Partners: Lolita Estate, Dr. Gabs, Top.rent, Christian, Soeis
Year: 2024
For the Independence Day of the Philippine Embassy in Berne, we realised a Filipino menu rooted in memory and movement.
Hosted within the embassy’s halls in Berne, the evening brought together diplomats, partners, and members of the Filipino community in Switzerland.
We oversaw the full culinary direction — from menu conception to infrastructure and beverage curation — shaping the flow of the reception from arrival to final toast.
The menu reflected the archipelago’s layered identity: bold, generous, and quietly refined. Service was designed to move with ease, allowing conversation and culture to remain at the centre of the room while the composition served as a tribute to independence — not only as history, but as living continuity through food.
Partners: Lolita Estate, Dr. Gabs, Top.rent, Christian, Soeis
Year: 2024
For the Independence Day of the Philippine Embassy in Berne, we realised a Filipino menu rooted in memory and movement.
Hosted within the embassy’s halls in Berne, the evening brought together diplomats, partners, and members of the Filipino community in Switzerland.
We oversaw the full culinary direction — from menu conception to infrastructure and beverage curation — shaping the flow of the reception from arrival to final toast.
The menu reflected the archipelago’s layered identity: bold, generous, and quietly refined. Service was designed to move with ease, allowing conversation and culture to remain at the centre of the room while the composition served as a tribute to independence — not only as history, but as living continuity through food.
Kunsthaus and Clubhaus
Pop up
Summer 2023
For a pop-up at Kunsthaus, Amandine created a simple and warm food experience inside the museum. In Collaboration with Clubhaus.cctv
We served miso cookies — soft, lightly savoury and sweet — and introduced the first ube soft ice cream, created especially for the museum’s interest in new cultural flavours.
Set within the calm museum space, guests moved between the exhibitions and the food with ease.
The pop-up became a gentle meeting point — where Filipino ingredients found a place within a contemporary setting.
Duration: Two months
Partners: Clubhaus, Slayer, Mame, Linck, Floral Lokal, Dr. Gabs, ADA, Vivant, Soeis
Year: 2023
We served miso cookies — soft, lightly savoury and sweet — and introduced the first ube soft ice cream, created especially for the museum’s interest in new cultural flavours.
Set within the calm museum space, guests moved between the exhibitions and the food with ease.
The pop-up became a gentle meeting point — where Filipino ingredients found a place within a contemporary setting.
Duration: Two months
Partners: Clubhaus, Slayer, Mame, Linck, Floral Lokal, Dr. Gabs, ADA, Vivant, Soeis
Year: 2023
Kaibigan
Pop up
February 2022
Duration: Three weeks
Partner: Viktor Bern
Year: 2022
for the yearly pop-up of Viktor Bistro, for its seasonal reinventions and curated guest residencies, Amandine led Ken to a week in the Philippines to develop a neo-Filipino culinary program.
He created a dish rooted in memory and shaped through contemporary Zeit. A daily forty-seat arrangement unfolded across lunch, dinner, and brunch — intimate in scale, generous in presence.
Set within a setting close to his origin, the composition carried warmth, structure, and restraint in equal measure. The arrangement served as a reference to return — where Filipino heritage and refined evolution met at the same table.
Partner: Viktor Bern
Year: 2022
for the yearly pop-up of Viktor Bistro, for its seasonal reinventions and curated guest residencies, Amandine led Ken to a week in the Philippines to develop a neo-Filipino culinary program.
He created a dish rooted in memory and shaped through contemporary Zeit. A daily forty-seat arrangement unfolded across lunch, dinner, and brunch — intimate in scale, generous in presence.
Set within a setting close to his origin, the composition carried warmth, structure, and restraint in equal measure. The arrangement served as a reference to return — where Filipino heritage and refined evolution met at the same table.
enSoie
Private event
Summer 2024
Duration: One evening
Partners: Ursina Widmer & Fanny Eisl
Year: 2024
for the 130 year anniversary ensoie, know for its tradition, craftmanship, and influence, we created a six meter long mille feuille. these late—night bites were presented on a checkered tablecloth in a corner of zurichs old town. decorated with 130 candles. The length arrangement served as a reference to the brand‘s anniversary color theme.
Partners: Ursina Widmer & Fanny Eisl
Year: 2024
for the 130 year anniversary ensoie, know for its tradition, craftmanship, and influence, we created a six meter long mille feuille. these late—night bites were presented on a checkered tablecloth in a corner of zurichs old town. decorated with 130 candles. The length arrangement served as a reference to the brand‘s anniversary color theme.