Born and raised in Switzerland, Roland grew up in a household where food was an integral part of the culture and family unit. His mother would spend Sundays baking for the week and it was the norm to wake up to the smell of freshly baked bread and pastries. Having been classically trained as a chef in Switzerland, Roland specializes in Classic European cuisine.
For Roland, his passion lies in balancing different flavour profiles in order to create a dish that not only sounds interesting, but excites and awakens the palate to new possibilities. For Roland, as with many Swiss people, food is the glue that brings family and friends together.
Roland trained in Switzerland as a chef, before moving to England in 1985. He then emigrated to Australia in 1990 and has worked in various European restaurants in Sydney over the last 30 years.
Opening The Matterhorn with his wife Liarne, is the culmination of a long-time dream. For Roland, creating traditional Swiss food and sharing it with the people of Sydney is s gift.
We welcome you to come and sample the traditional foods of Roland’s home country and enjoy a taste of Switzerland.