How to cook food worthy of a Michelin-starred restaurant at home? 2 top chefs share tips

As the Gault & Millau restaurant guide’s chef of the year 2025, Marco Campanella, of two-Michelin-star La Brezza in Arosa, Switzerland, is one of Europe’s most exciting up-and-coming chefs. You can say the same of Piero Roncoroni, who was awarded a rare Green Star by the Michelin Guide for his vegetarian cuisine at Osteria del Centro in Lugano. Both chefs are 33 years old and from Ticino, an Italian-speaking region in southern Switzerland. They also both compose beautiful worlds of flavour. Here, they share tips for home cooks that do not require any new equipment, exotic ingredients or special skills. 1. More flavour and colour Cooking “too hot, too short, too fast” is the biggest flavour killer, Campanella says. Only at temperatures around 160 to 180 degrees Celsius (320 to 260 degrees Fahrenheit) can the full potential of ingredients be realised. Above 200 degrees, food quickly becomes bitter, and vegetables lose their colour and vitamins. Slow roasting, braising and gentle sautéing, on the other hand, make a big difference in terms of both taste and appearance. A tomato sauce should simmer gently for at least an hour, while meat needs three and a half hours in the oven, and vegetables up to two hours. “Time and patience are the most important ingredients,” Campanella and Roncoroni agree. Many professional recipes also often specify too-high temperatures, they say, so turn down the heat and wait longer. This is the most important rule. 2. Use herbs and spices correctly Campanella keeps it simple when it comes to spices, especially with meat. “A little salt, pepper or paprika powder is enough,” he says. For more umami, he relies on high-quality miso paste. Roncoroni seasons his winter vegetables with a little garam masala, turmeric or ginger. His secret tip is shio koji, a Japanese seasoning paste made from fermented rice. “It makes vegetarian dishes incredibly well-rounded, deep and elegant.” Always add herbs such as rosemary, thyme or basil at the end – do not heat them any further, otherwise they lose their aroma. Finely chopped chives add a fresh, decorative touch without being overpowering. Stock cubes, seasoning powders or sauces with flavour enhancers are a no-go for both chefs, who think they should be banned from every kitchen. 3. Pick ingredients like a pro The chefs emphasise regional, seasonal, fresh from the market and, if possible, organic. Choose aromatic, crisp fruit and vegetables that have travelled short distances, are bright in colour, and still have soil on them. If it is winter where you are, nutrient-rich turnips, beetroot, parsnips, potatoes, celery and leeks are the best choice. Imported goods are not only expensive and may be contaminated with pesticides – they are also often tasteless. “Leave them alone!” the chefs say. “When it comes to meat and fish, you should know exactly where it comes from and make sure it is of the highest quality,” Campanella says. Fat is the best flavour carrier. Both chefs swear by using generous amounts of high-quality olive oil, and only use butter in certain sauces. 4. Make everything yourself The chefs make all parts of each meal themselves and say this can be easy and quick. “Fresh pasta dough made from 500 grams [1.1lbs] of flour, 100 grams of semolina and 300 millilitres [10 fluid ounces] of water is quick to knead,” Campanella says. “Then roll it out thinly, cut it into strips and cook it in salted water for a few minutes.” Roncoroni conjures up a delicious vegetable broth from vegetables he has in stock, such as onions, celery, beetroot, bay leaves, cloves and peppercorns, which he uses for all sorts of things. This is about more than just taste. “Highly processed, ready-made products usually consist of inferior ingredients and also prevent us from building a relationship with food.” The only exception is tinned tomatoes; Campanella uses a famous Italian brand. To take things to the next level, try bread made from your own sourdough. It takes a little practice, but it is a game-changer. 5. Decorating and serving For Roncoroni, cooking is love, dedication and mindfulness. In addition to technique and talent, emotions are crucial, and these should be made tangible when enjoying food. Space, light and atmosphere all play an essential role. “Make your meal beautiful. Start with the tableware. Dark, beautifully shaped ceramics will make your creations shine.” He suggests treating the plate as a canvas and placing the individual components on it in delicate, finely cut portions. “Play with colours, use tools such as tweezers. Think of it as a work of art and yourself as an artist. Follow your intuition.” Last of all, dot on some sauce, fresh herbs, perhaps some lemongrass. Then dress up, light some candles and think beautiful thoughts. Everything is ready for your meal, a true feast for the senses.

How to cook food worthy of a Michelin-starred restaurant at home? 2 top chefs share tips

.css-1c6uqr6{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;overflow-wrap:break-word;}Marco Campanella of 2-Michelin-star La Brezza and Green Star winner Piero Roncoroni advise on everything from picking produce to plating

1. More flavour and colour

Marco Campanella of 2-Michelin-star La Brezza and Green Star winner Piero Roncoroni advise on everything from picking produce to plating