is a hospitality studio based in Zürich, founded and led by chef Kenneth 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.