Food for Thought: Switzerland’s Culinary Landscape

The 2018 Soirée Suisse was held on Wednesday at the Embassy of Switzerland in Washington, D.C. “Food for Thought” was the evening’s theme, bringing Switzerland’s Culinary Landscape to the center of attention and honoring two exceptional chefs—Henry Haller and Daniel Humm— with the Tell Award for their impact on the culinary scene in the United States.


Our first awardee, Chef Henry Haller, served as White House Executive Chef for over twenty years, earning the praises of five U.S. presidential families. He first brought his skills to the White House under President Lyndon Baines Johnson in 1966 and served until his retirement in 1987.







The second chef who received the Tell Award was Daniel Humm. A native of Switzerland, he earned his first Michelin star at age 24. His experience and talent brought him to New York, where he became co-owner of Eleven Madison Park restaurant, which in 2017 ranked number one on Restaurant magazine’s The World’s 50 Best Restaurants list.








The theme of the Soirée Suisse was all about food, and our guests were taken on a Swiss culinary journey through food mappings, culinary landmarks, and live cooking stations. Thanks to Nestlé, this year’s Soirée Suisse partner, the life of a honeybee became a vivid reality through Häagen Dazs’s virtual reality experience. Guests also had the opportunity to discover “augmented food” designs—such as moving desserts and musical chocolate—and to learn more about the importance of water conservation in rice farming.




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