Rolph Strub

I was born and raised in Switzerland and I love to cook. I began my culinary career at 16 when I started a classic 3-year apprenticeship in a small, exclusive, five-star restaurant. After completing my training, I worked in establishments ranging from five-star hotels to fine dining restaurants to exclusive catering companies in Switzerland. For the last 20 years, I have honed my skills in Swiss and French kitchens and I also took an opportunity to experience Italian and Spanish traditional cooking. I have traveled all around the world, including Asia, India, and Australia. All of my travelings has impacted my cooking style and helped to make me a better and more well-rounded chef and teacher. In December of 2005, my wife, Ann, and I relocated to the USA. We lived on the Seacoast of New Hampshire where I have become an active member of the “farm to table” movement and helped to develop the marketplace for locally produced food.