Pascal Steffen, one of the most independent chefs in top Swiss gastronomy, has left his mark on roots in Basel. His cuisine, which has been awarded two Michelin stars, 18 GaultMillau points and a Green Michelin star, focuses on vegetables and combines seasonal precision with great product proximity, depth of craftsmanship and a consistent yet unagitated understanding of sustainability.
Pascal Steffen has been responsible for the culinary line at roots since 2017 and has also been a partner of the hotel since 2025. His signature style was shaped by working for Nenad Mlinarevic at the Park Hotel Vitznau, at the Jose Carlos Garcia restaurant in Malaga and at Schloss Schauenstein in Fürstenau. These experiences have resulted in a cuisine that combines precision and clarity with a personal approach and never sees the product as the mere carrier of an idea, but as the actual starting point of every dish.
At roots, Steffen thinks about his menus from the field and the season. Vegetables are at the heart of his creations, fish and meat are used as deliberate complements. This approach is neither dogmatic nor demonstrative, but rather a matter of course. The decisive factor is what the season brings forth at the best moment and how flavor, texture and depth can be developed from it. This is precisely where the special calm and independence of his cuisine lies.
The fact that Pascal Steffen takes pleasure and responsibility equally seriously is evident far beyond the plate. He works closely with regional producers, thinks in terms of seasonal cycles and has been awarded the Green Michelin Star and Green Chef of the Year 2026 for this commitment. He stands for a modern form of top gastronomy that is not about volume, but about taste, attitude and a clear culinary language.
