Michaela Frank
Michaela is one of Switzerland’s most exciting young culinary talents, celebrated for her ingredient-driven approach to comfort food and her ability to blend Chinese and Swiss influences with authenticity and creativity. Raised in Aargau by a mother from Shanghai, she developed an early appreciation for the cultural importance of sharing meals—an influence that continues to shape her cooking today. After training at the Paul Scherrer Institute, refining her skills at renowned establishments including Park Hotel Vitznau under chef Nenad Mlinarevic, and participating in the prestigious Fundaziun Uccelin scholarship program, Frank became head chef of the Kulturlokal Rank in Zurich at just 25 years old. There, she earned acclaim for her sustainable philosophy, close relationships with local producers, and signature dishes such as her celebrated congee, establishing herself as the “Queen of Comfort Food” and one of the leading voices of Switzerland’s new culinary generation.
Trained between Europe and Asia, Frank has spent the last several years moving between cities — Berlin, Zürich, Beijing, Paris — building a body of work through residencies, pop-ups, and collaborations rather than the more familiar arc of opening a restaurant and staying there. The result is a cuisine that carries the imprint of every place it has touched.
