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Chef Florian Wehrli was born in Le Locle, Switzerland, in the Jura Mountains. It was at the young age of 2 when Florian’s mother gave him a potato to peel and the rest is history. Knowing that the kitchen was his calling, Florian did his culinary apprenticeship with renowned Chef Georges Wenger at his two star Michelin restaurant in Le Noirmont, Switzerland. Florian finished his apprenticeship at Chez Georges Wenger by winning the best Apprentice of Switzerland in 1997. That gave him the opportunity to represent Switzerland in the Best Apprentice of Europe competition.

In 1998, while traveling throughout Europe honing his skills and representing the Swiss gastronomy, Chef Florian made several contacts and was made many offers to work abroad. Florian decided to go to the Big Apple where he completed an 18-month internship under the direction of Chef David Paulstich at the Mark Hotel in New York City. This is where Chef Florian met renowned Chef Jean-Louis Palladin. Jean-Louis discovered Florian’s talent and recruited him as Chef Saucier for his restaurant in Times Square, Palladin.

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