Guardian and representative of the label "Fait Maison", Carine was there at the start in 2017 and has taken this label to all the cantons of Romandie and now also to German-speaking Switzerland. With passion and relentless dedication, she is the incarnation of Fait Maison.
She joined the Label Fait Maison in January 2022, but has long been a passionate advocate of home made food. A native speaker of Swiss German, she mainly coordinates projects across the Sarine, manages communications, works with the team to shape the future of the label and assists the Director in managing the association and the Label Fait Maison.
Stéphanie joined the team at the beginning of 2024, bringing with her experience of the tourism world, as well as a strong interest in communications. She is determined to support her colleagues in the expansion of the Label in German-speaking Switzerland. She has a particular affection for food, especially homemade vegetarian fare, and reflects her commitment to a healthy lifestyle.
Cloé joined the Label in June 2024, bringing with her a passion for homemade creations. She loves preparing homecooked, something that is particularly close to her heart. Thanks to her language skills, she easily connects with everyone and provides valuable administrative support. Sporty, passionate about surfing, and an amateur singer in her free time, Cloé brings the energy and drive that define the Label Fait Maison team.
Bernard is committed to the Label Fait Maison because he likes to cook for himself and make new discoveries. When cooking or dining out at restaurants, he always chooses local dishes from all regions and cultures... and that's where the journey begins!
Mireille finds pleasure in cooking, meeting new people and generously preparing dishes despite the effort it takes. With the Label "Fait Maison", she adds to her address book restaurants where the food is good, customers are respected, and chefs can be proud of their work.
Now retired, after 40 years as an independent restaurateur, she is devoted to the Label "Fait Maison". She has always been committed to good products, terroir proximity and ethics in her profession. Founder of Fourchette Verte Valais, responsible for the Swiss Week of Taste for the Valais since its creation and close to restaurateurs within GastroValais for 30 years and through her participation in the creation of the Saveurs du Valais label.
As a young retiree, time is finally her own. With her passion for cooking, good food from all over the world and travel, she has all the ingredients for a perfect recipe. She loves discoveries and doesn't hesitate to cover miles to satisfy her taste buds. She values moments with friends because they're genuine.
"It's important to me to be able to go to a restaurant and know what's home-made and what isn't", which is why the label "Fait Maison" fits in perfectly with her philosophy of life. It also enables her to discover beautiful places and wonderful spots.
Former director of Lista Office Suisse Romande. Passionate about cooking and sport. He loves ice hockey and cheers for Fribourg Gottéron. But René also enjoys golf, skiing, walking, cooking and meeting people.
Jean-Louis has worked as a civil engineer, in environmental protection and in the field of quality (ISO certifications). As a lifelong cook, the Fait Maison label fits in with his values of promoting quality, know-how and local consumption.
Gastronomy is the art of using food in its raw state to create happiness, and to provide customers with many good moments of conviviality, full of emotion - this is his leitmotif! Urs has been a Label "Fait Maison" advisor since the beginning of 2023. He discovers and visits restaurants in the Jura and neighbouring cantons.
Recruited by the FRC in 2019 Michel likes to know what's on his plate. He loves to cook and, like Vert, uses local and often organic produce. As a retired social worker, he enjoys meeting restaurateurs who are often passionate and considerate towards their customers.
Having fallen into what was known as "gastro" at the time, she has never ceased to frequent the finest restaurants here and abroad. Now that she's retired, she enjoys visiting restaurants in and around Geneva for the Fait Maison label, because it's always a pleasure to talk to a chef!
Advisor to Label Fait Maison since its inception in 2017. Interested in food and the world's gastronomy. A fervent consumer, eco-vigilant across all aspects of consumption, including insurance, health, and nature.
Since childhood, gastronomy has held a special place in my life. Growing up in my family's restaurant ignited my passion for cooking. As I matured, I explored various cuisines from around the world, discovering new flavors and techniques. Cooking has become a genuine passion, allowing me to express my creativity and share precious moments with loved ones. Today, I am proud to be part of the "Fait Maison" label, which values authenticity and artisanal craftsmanship.
A multi-skilled professional with solid experience in customer service, with particular expertise in the organic food distribution sector. France is also the founder of Saveurs-Crues, an innovative company combining food, health and well-being. France is one of the first RawFood/Living Food chefs in Switzerland. In recent years, she has also pursued personal development and improving well-being at work and in her daily life. France joined the Label "Fait Maison" at the beginning of 2024.
Cooking homemade simply appeals to him. In his own restaurant, he has been able to put it into practice for decades. Homemade means authentic, tasty, quality food. He is true to his motto of making guests happy. One of his priorities today is to enjoy the present moment surrounded by those closest to him, and to shape the future together.
Growing up in the Canton of Graubünden, Gian Carlo developed an early passion for hospitality, wine and culture. After many years in the international hotel business, he founded his wine tourism and events company in 2013, focusing on vineyard domains. The Fait Maison label fits in perfectly with his values, because for him, quality raw produce, its history and craftsmanship are always at the origin of culinary pleasure.
As co-chairman of GastroLuzern and president of GastroRegionLuzern, Patrick established the first contacts with restaurateurs in Central Switzerland for the Fait Maison label. He used to run his own restaurant, and now also works for a wine importer.
Gilles is one of the founders of the label and chairs our Steering Committee. A gourmet as well as an innovator, he has worked hard to bring together representatives of consumers and restaurateurs and give birth to the Fait Maison label. Today, he keeps a close eye on its development, particularly in German-speaking Switzerland. A fervent defender of authenticity, proximity and chefs' know-how in the eyes of his members and the world of politics and tourism, he is a lover of the pleasures of the table and... home-made fries!
Josef has many strings to his bow (impossible to list them all in 2 lines), a founding member of the label and having organized over 20 editions of La Semaine Suisse du Goût, we can say that he is THE representative of the country's "foodies". Passionate about local cooks and producers, he's always ready to listen, and always manages to bring the Fait Maison label to the fore in his various projects.
Rebecca succeeded Yannis Papadaniel as the secretary of the Label for four years. Consumer advocacy is her daily bread, specifically in the field of food: safety, product composition, deciphering labels, claims, and much more. When she's not working for the FRC, she divides her time between research duties at IDHEAP and mediation training.
Brigitte holds very dear the values advocated by Slow Food very dear: good, clean, and fair. These values are not just principles she believes in; she actively practices them as a member of the Slow Food Chef's Alliance and as a team-building facilitator, utilizing cooking as a means of communication. As an endlessly curious explorer of local products and their producers, she considers them the cornerstone of authentic cuisine. She delights in experiencing this cuisine particularly with chefs who share her values, including, quite naturally, the concept of "homemade.