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Portrait Dominique Dresel - IGEHO

3379 kl

1. Tesi: Dear Dominique, you are the show director of the culinary trade show IGEHO in Basel / Switzerland. Can you tell me more about your daily business and what it means to run a trade show?

Dominique: My work days vary quite greatly – every day is different and lots of things happen spontaneously throughout the week. But of course this is what I enjoy about my job. Directing the culinary trade show Igeho gives me a lot of opportunities to connect with different people from various sectors. Working with our customers and trying to fulfil their every wish, setting up profitable co-creations with our partners and leading my team belong to my main daily activities. I am proud to be able to run such a meaningful a trade show and am very thankful for my team supporting me and the exhibition with all their know-how.

2. Tesi: I have seen on your website that some show high lights are a chef arena, a spa competence area etc. What else can the visitor expect at the show?

Dominique: Every two years people working in the hospitality industry meet at Igeho. We offer contact opportunities and countless pioneering stimuli for more than 70'000 people working in hotels, catering, take-away and care establishments in Switzerland. There are lots of new concepts waiting for the visiting professionals this year; the spa competence area, the pool and garden area, the newcomer's area, the planner's meeting point, the food truck area and our host country Peru! Of course we still have our interactive platform, Igeho Campus, where visitors can enjoy keynote speakers and exciting talks with experts. Our Chefs' Arena, the Restaurant CH and the Swiss Hospitality Investment Forum are also still part of our top exhibition highlights, which I highly recommend visiting.

3. Tesi: Switzerland is widely known for banks, watches and beautiful mountains. How would you describe the culinary side of Switzerland?

Dominique: Most people know Switzerland's typical dishes; Cheese Fondue, Raclette, Älplermagronen, Rösti, and so on. But we do actually eat quite internationally – thanks to our three neighboring countries Italy, France and Germany and to international Michelin-starred chefs cooking in Swiss restaurants like Peter Knogl at The Grand Hotel Les Trois Rois in Basel. We also have well-known Swiss Michelin-starred chefs working in Switzerland and abroad. Andreas Caminada for example works in one of the best restaurants in the world, the Schauenstein Schloss Restaurant in Fürstenau. Another Swiss chef, Daniel Humm, working in the Restaurant Eleven Madison Park in New York, recently got awarded as the best chef of the world. Switzerland may be small but we are lucky to have some quality food on offer here as we have the highest number of Michelin-starred restaurants for our size in the whole of Europe!

4. Tesi: What does good food and wine means to you?

Dominique: You are what you eat! Eating good food and drinking good wine makes me, and probably lots of other people, happy and comfortable! The Igeho exhibition gathers many people with similar interests from various cultures together to one place and allows them to experience and enjoy five culinary days in Basel. I am looking forward to these five exhibition days and encourage you to join me from Saturday, November 18th to Wednesday, November 22nd 2017 at the exhibition center in Basel for Igeho 2017.

Thank you
Matthias Tesi Baur

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