Chef Johann Zwahlen

Johann Friedrich Zwahlen’s award-winning culinary approach has been authentically guided by his experiences across multiple continents, a roster of world-renowned mentors, a nomadic mindset, and a fervor for experimentation. More commonly known as “Fritz,” Chef Zwahlen has plated exceptional dishes for the globe’s finest hotels and restaurants — from his native Switzerland and his mother’s Austria, to Canada, Australia, the Philippines, Sri Lanka, Turks and Caicos, Barcelona, London and Miami (to name a few locations). This Resume has given him a wide lens and a dynamic palette for curating his seasonally inspired masterpieces.

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Though the climates, customers, and cultures he encounters have stark differences, Zwahlen remains true to letting fresh, local ingredients pave the way for his creations. This commitment began during his tenure in Australia under the tutelage of influential mentors like famed, three-Michelin-starred chef Paul Bocuse, who would bring him on ritualistic morning trips to the bustling Melbourne markets. There, the prized local, fresh ingredients would dictate the day’s acclaimed menus.

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While in Tasmania working at Cradle Mountain Lodge, Zwahlen developed a fascination with bush food. He’d harvest his own ingredients, such as pepper leaf, bush tomato, and taproot—anything native and seasonal that he could get his hands on.

For anything he couldn’t grow himself, he scoured marketplaces and learned to make relationships with the town’s purveyors as reliable resources. After taking on a pivotal role at Amanpulo in the Philippines, Zwahlen had mastered the art of embracing the local vendor. He had dedicated town fishermen going out to catch his fish of the day, and gardeners on nearby islands growing local vegetables—the trimmings of which were used to raise organic-fed pigs. The operation was truly sustainable and synergistic.

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Once appointed Country Chef for Aman Resorts’ new Sri Lanka properties, he established a familiar morning routine that revolved around a quick tuk-tuk ride to the fruit, vegetable, and fish market just a stone’s throw away. He was glad to resurrect his previous Australian ritual, but now with exciting new perks like watching his curry ground fresh and having the opportunity to evolve his own spice creations. Not only that but Zwahlen was given the opportunity to open the first Aman Resort in the Caribbean know as Amanyara located on the beautiful island of Providenciales, Turks and Caicos. He resided there for 10 years with his family managing all the aspects of the food and beverage department.

Zwahlen was able to get creative with the different Caribbean flares and variety of local seafood all at the tips of his fingers. He also indulged and broadened his knowledge in spa and raw food cuisine. Learning how to work with different techniques and health food whilst managing a multicultural kitchen and high luxury privately owned villas. With his passion for cooking Zwahlen then relocated to the Carillon in Miami. His first assignment in the USA. He maintained the same sharp focus on the quality products and mindfully sourced ingredients that have shaped his success. He was part of the rebranding team making the Carillon a more luxurious wellness resort. Zwahlen showcased his bespoke style—with all-organic meat, vegan, gluten-free, and dairy- free menu selections, and seasonally conscious offerings as well as implementing raw food. He worked at this property for two years introducing travelers and locals alike to out-of-the-box, healthy dishes.

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He then took on a new adventure in Exuma, Bahamas as the VP of culinary where Fritz revamped Grand Isles F&B concept whilst training new local staff to a five-star level. While working there he also conceptive and opened a high end 4.5-million-dollar beach club 23 North serving Caribbean Asian cuisine with a strong focus on sea food and seasonal ingredients. Making it the first restaurant on Exuma to offer these unique flavors.

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From Exuma Fritz moved semi back to Turks and Caicos to consulting the opening and creation of Crave TCI what it become a very successful Privat Chef company who’s catering for the high-end Villas and Condos in Turks and Caicos.