The Swiss delegation of the Chefs’ Irish Beef Club (CIBC), the Bord Bia-founded group which connects world-renowned chefs who endorse Irish beef, has welcomed a new chef into the club this month as one of Switzerland’s top restaurants launches an Irish-themed month.

Leading Swiss chef, Dominik Sato, was yesterday inaugurated into the club at the launch of ‘Irish Month’ at the Grotto Broggini restaurant in Losone, Switzerland

Sato is head chef at The Japanese at Chedi Andermatt, Switzerland, alongside his brother and fellow CIBC member, Fabio Toffolon.

Grotto Broggini is one of four restaurants that are part of the Fred Feldpausch group in Switzerland. The group is coordinated by chef and fellow CIBC member, Fritz Muller, who spoke of his reverence for Irish beef:

“Irish beef is among the best beef in the world thanks to its grass-fed characteristics and its natural production, which resonates most with my customers.

"As one of the founding members of the CIBC , my preference for cooking with Irish beef is rooted in many trips to Ireland, most recently for the 20-year jubilee celebrations last May, experiencing first-hand the world-class natural farming systems that lead to this product."

The inauguration, which was opened by Ambassador of Ireland to Switzerland and Liechtenstein, Aoife McGarry, will see a month-long Irish menu prepared by head chef at Dublin Steakhouse F.X. Buckley, at Grotto Broggini restaurant, which will feature Irish beef, lamb and salmon.

Chef Gabor Takacs, who is originally from Hungary but has worked in Ireland for over eight years, earning a prestigious reputation in the process, will temporarily step in as head chef in the Swiss restaurant for the duration of Irish Month, which takes place from October 22 to November 10.

“At F.X. Buckley, we have been serving the highest quality meat for over six generations, so I am excited about the prospect of showcasing Irish produce to an international audience in Switzerland,” Takacs said.

Last year, Switzerland imported 2,775t of Irish beef, at a value of €33.6 million,

The CIBC is an exclusive international forum, set up by Bord Bia in 2004, which consists of 90 high-calibre member chefs spread across eight countries in Belgium; France; Germany; Italy; the Netherlands; Sweden; Switzerland and the United Arab Emirates.

These members act as advocates for Irish beef, raising its international profile and helping to solidly valuable trade partnerships. These culinary innovators meet regularly in their local chapters and generally visit Ireland every two years.

Bord Bia Netherlands manager and CIBC programme lead said, Laura Crowley said:

"This brings the total number of chefs in the Swiss chapter to 13. As Irish beef brand ambassadors, these chefs assist Bord Bia in driving the premium reputation of Irish beef in key export markets."