Samuel Müller is 25 years old and a passionate confectioner. After his apprenticeship at Wodey Suchard in Neuchâtel, he developed his know-how first during 2 years at the Damien Germanier restaurant in Sion (1 Michelin star) and then at the Hôtel de Ville de Crissier (3 Michelin stars).
Since January 2019, Samuel has been working as Head Pastry Chef at Maison Wenger in Le Noirmont, an outstanding 2 Michelin star restaurant in the Swiss Jura. Together with his chef, Jeremy Desbreaux, he continuously works on new ideas and gourmet inspirations with great pleasure. Only in this way is it possible to renew the dessert menu 5 times a year and to always delight the guests with exciting creations. To do this, he always takes great pleasure in being inspired by the local producers and the beautiful region in which he works.
