Swiss chef Luc Liebster has trained in some of the finest kitchens. Now he plans to open a restaurant in Mexico City, where food is revered. "I like small kitchens where everything is close together," says Liebster. His current restaurant kitchen is temporary and just a few square metres in size. SWI swissinfo.ch meets Liebster while he is cooking as a guest chef at Canopia, a wine bar in a central neighbourhood of Mexico City. Pop-up events like these, where a top chef takes over the kitchen for a day, have become popular in this bustling metropolis. At 26, Liebster has already built an impressive résumé. He started his culinary apprenticeship at Hotel Waldhaus, a small castle towering over the Swiss mountain village of Sils Maria in the Engadine region, when he was just 15 years old. He carried with him pastry recipes passed down from his Czech grandmother during her time in Vienna. "The passion for cooking runs through my whole family," says Liebster, though he’s quick to point ...
