With two campuses, one in the historic centre of Lucerne and the other lakeside at Le Bouveret, Culinary Arts Academy Switzerland offers an innovative educational experience. Equipped with state-of-the-art kitchens and benefitting from multiple professional partnerships with industry pioneers, your time with us is a unique opportunity not to be missed!
Your education with us will prepare you for your future career journey as we focus on entrepreneurship as well as kitchen skills. With hands-on classes and small class sizes, you will have the opportunity to develop your craft both inside and outside of the kitchen and the classroom. Our state-of-the-art kitchens also offer you the ideal learning environment to hone your skills.
As of summer 2016, our Le Bouveret campus is now also home to The Mosimann Collection: A Culinary Heritage. This unique collaboration houses memorabilia gathered by Chef Anton Mosimann (OBE) throughout the span of his highly successful career. As a regular visitor to his collection, a surprise cookery session is always welcomed by the students and provides enormous insight into the professional world.
With multiple professional partnerships, including Ritz Paris and Ritz Escoffier, you will benefit from a wealth of expertise as well as unique internship opportunities in some of the most highly sought after establishments to launch your career.
CAA at a glance
The Team at CAA
Executive Chef, Le Bouveret Campus
Chef Roger Moulin comes straight from the industry where he gained huge experience, managing a large brigade of chefs as executive chef in different four and five-star hotels in Switzerland and abroad. He joined the Culinary Arts Academy Switzerland in November 2013.
"I am looking forward to sharing my international culinary experience with young passionate students starting their studies at the Culinary Arts Academy Switzerland. My role at the Academy also includes the planning of menus, purchasing, food production and distribution."
Executive Chef Instructor, Lucerne Campus
Chef Diethelm founded the European Culinary Arts Center at DCT in 1997 following a distinguished career that took him around the world. He has worked in many prestigious hotels and restaurants and has a long list of awards and achievements to his name. As a mentor and chef, one of his finest moments was in 2004 when he won the title of ʻOlympic Champion’ with three gold medals at the Culinary Olympics in Germany as coach of the Swiss Junior Culinary Team.
Chef Diethelm continues to be involved in the training of future industry leaders through his work at the Culinary Arts Academy Switzerland, as head training instructor of the Swiss Chef's Society for higher education and in his role as a member of the Educational Committee for the World Association of Chefs Societies (WACS).
"My role is as an educator, culinary mentor and chef with great passion, patience and professional pride! I am proud to have trained and guided over 1,000 culinary students from more than 45 nations, sharing with them my passion for food and our incredible industry, at one of the best culinary schools!"