{"id":6094,"date":"2026-02-21T11:22:43","date_gmt":"2026-02-21T10:22:43","guid":{"rendered":"https:\/\/casagatti.ch\/der-koch\/"},"modified":"2026-10-14T03:28:52","modified_gmt":"2026-10-14T01:28:52","slug":"der-koch","status":"publish","type":"page","link":"https:\/\/casagatti.ch\/de\/gastronomie\/der-koch\/","title":{"rendered":"Der Koch"},"content":{"rendered":"\t\t
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Bik<\/h1>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Mediterrane Seele im Bleniotal<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Meine Geschichte<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Zamora, Salamanca und Mallorca haben meine gastronomischen Wurzeln gepr\u00e4gt und mich zu dem Menschen gemacht, der ich heute bin.<\/p>

Ich wurde in Zamora geboren und zog mit 19 Jahren nach Salamanca, wo ich Informatik studierte und meine Liebe zum Kochen entdeckte.<\/p>

Mit 28 Jahren fuhr ich f\u00fcr f\u00fcnf Tage in den Urlaub nach Alc\u00fadia auf Mallorca \u2013 und blieb 20 Jahre. Dort gr\u00fcndete und leitete ich mein Projekt chefacasa.es, f\u00fcr das ich lebte und kochte: ein Unternehmen mit Privatkoch-Service f\u00fcr Villen, Hochzeitsplanung und Catering.<\/p>

2023 zog ich schliesslich ins Tessin, und zusammen mit Deborah Rossi haben wir dieses Projekt gestartet, bei dem Sie uns heute finden.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Herkunft<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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Ich bin in der Bar La Flota aufgewachsen, dem Familienbetrieb meiner Grosseltern und meines Vaters in Zamora: ein traditionsreiches Lokal nahe dem st\u00e4dtischen Lebensmittelmarkt, wo man fr\u00fchst\u00fccken, Tapas und Raciones essen, das Tagesmen\u00fc geniessen, nachmittags bei einem Carajillo Karten spielen oder \u00fcbernachten konnte.<\/p>

Meine Grossmutter war K\u00f6chin und verkaufte jede Woche ihre geschmorten V\u00f6gelchen an ein Michelin-Sterne-Restaurant in Valladolid; mein Vater war Kellner und mein Grossvater f\u00fchrte die Pension.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Meine Kindheit verbrachte ich an der Sch\u00fcrze meiner Grossmutter Julia und sah ihr zu, wie sie Sardellen putzte, Kutteln mit Zampone kochte und die Theke mit Tapas und Raciones f\u00fcllte. Der Herd, die T\u00f6pfe und die Bartheke waren mein Spielplatz.<\/p>

Ausserdem hatte meine Mutter einen Marktstand, an dem sie Brot, Milchprodukte und handgemachte S\u00fcssigkeiten aus Zamora verkaufte. Auch dort verbrachte ich viel Zeit und schaute zu, wie Alfredo Seezungen und Zackenbarsche putzte, Santana Kalbfleisch zerlegte und Manolo, der Gem\u00fcseh\u00e4ndler, jeden Tag mit meinem Grossvater Aurelio \u00fcber Fussball diskutierte.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Mit Quique Dacosta *** (Denia, Alicante), Macarena de Castro * (Port d\u2019Alc\u00fadia, Mallorca) und Santi Taura * (Rest. Dins, Mallorca)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Kochen f\u00fcr Roger Daltrey (The Who)<\/p>

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Kochen f\u00fcr Rafa Nadal<\/p>

Capdepera (Mallorca)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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K\u00f6niglicher Empfang f\u00fcr K\u00f6nig Felipe VI.<\/p>

(Palacio de la Almudaina, Palma)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Kochen in El Dorado (Puerto Rico) im<\/p>

Rest. Mi Casa von Jos\u00e9 Andr\u00e9s **<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t

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Kochen mit Zahie T\u00e9llez (Mexiko) im Borgo Egnazia Resort (Apulien, Italien)<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t

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Bik Mediterrane Seele im Bleniotal Meine Geschichte Zamora, Salamanca und Mallorca haben meine gastronomischen Wurzeln gepr\u00e4gt und mich zu dem Menschen gemacht, der ich heute bin. Ich wurde in Zamora geboren und zog mit 19 Jahren nach Salamanca, wo ich Informatik studierte und meine Liebe zum Kochen entdeckte. Mit 28 Jahren fuhr ich f\u00fcr f\u00fcnf […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":6004,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-6094","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nDer Koch | Casa Gatti<\/title>\n<meta name=\"description\" content=\"Bik, der Koch der Casa Gatti: von Zamora und Mallorca ins Bleniotal \u2013 einfache, authentische mediterrane K\u00fcche mit lokalen und saisonalen Produkten.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/casagatti.ch\/de\/gastronomie\/der-koch\/\" \/>\n<meta property=\"og:locale\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Der Koch | Casa Gatti\" \/>\n<meta property=\"og:description\" content=\"Bik, der Koch der Casa Gatti: von Zamora und Mallorca ins Bleniotal \u2013 einfache, authentische mediterrane K\u00fcche mit lokalen und saisonalen Produkten.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/casagatti.ch\/de\/gastronomie\/der-koch\/\" \/>\n<meta property=\"og:site_name\" content=\"Casa Gatti\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/p\/CasagattiBlenio-61553744469168\/\" \/>\n<meta property=\"article:modified_time\" content=\"2026-10-14T01:28:52+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/casagatti.ch\/wp-content\/uploads\/2026\/02\/Paco-de-camarero-en-La-Flota.webp\" \/>\n\t<meta property=\"og:image:width\" content=\"799\" \/>\n\t<meta property=\"og:image:height\" content=\"1152\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/webp\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Gesch\u00e4tzte Lesezeit\" \/>\n\t<meta name=\"twitter:data1\" 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