Moroccan-Spanish chef Zizi Hattab has made a significant impact on the gastronomic scene in Switzerland and internationally with her refined plant-based fine dining. She trained with the Roca brothers in Spain and Dan Barber in New York, and previously served as executive sous chef at Enrique Olvera’s Cosme in New York. Since opening her first restaurant, KLE, in January 2020, she has garnered numerous accolades, including a Michelin Star. Gault & Millau named her Chef of the Year, and KLE became the first plant-based restaurant in Switzerland to receive both a Red and a Green Michelin Star. Her second restaurant, DAR, was listed among the 'openings to watch' by The World’s 50 Best Restaurants shortly after its debut and was awarded a Green Michelin Star in 2022. Her career has also been recognized by The Best Chef Awards and La Liste, and she has received the Swiss Culinary Merit from the Swiss government. Working closely with family-run farms, her team builds menus around what farmers harvest, championing a more sustainable and ethical food system. Her recognition and growth as a leading voice includes the 50 Next Hospitality Pioneers distinction and invitations to speak at international food and agriculture summits. In 2022, she published her first cookbook in German, Taste of Love. Joan Roca is the acclaimed chef of El Celler de Can Roca in Spain.