FABIAN RIMANN
FABIAN RIMANN
CHOCOLATIER ◈ CONFECTIONER ◈ BAKER
“Chocolate offers endless possibilities. It is a world of its own, complex, stubborn, delicate and sensitive at the same time. Passion, fantasy and love for handicraft combined with the best ingredients from sustainable production lead to exquisite delicacies, to pure, perfect enjoyment. Unadulterated in taste, unmistakable in character. I have not yet found the limits of this universe.”
“Chocolate offers endless possibilities. It is a world of its own, complex, stubborn, delicate and sensitive at the same time. Passion, fantasy and love for handicraft combined with the best ingredients from sustainable production lead to exquisite delicacies, to pure, perfect enjoyment. Unadulterated in taste, unmistakable in character. I have not yet found the limits of this universe.”
EARLY DAYS
EARLY DAYS
Fabian Rimann was born and raised in Ennetbaden (Canton of Argau, Switzerland). After a post graduate apprenticeship as a baker / pastry chef, he trained to become a confectioner. Early on Fabian developed a passion for working creatively with chocolate. It offers unending possibilities to play with taste and emotion. As head baker at Himmel bakery/patissier in Baden, Switzerland, and as product developer at Vollenweider chocolatier in Winterthur, Fabian gained much experience.
Fabian Rimann was born and raised in Ennetbaden (Canton of Argau, Switzerland). After a post graduate apprenticeship as a baker / pastry chef, he trained to become a confectioner. Early on Fabian developed a passion for working creatively with chocolate. It offers unending possibilities to play with taste and emotion. As head baker at Himmel bakery/patissier in Baden, Switzerland, and as product developer at Vollenweider chocolatier in Winterthur, Fabian gained much experience.
CAREER GROWTH
CAREER GROWTH
In 2006, barely 25 years old, Fabian Rimann was appointed head pastry chef at the 5 star Hotel/Restaurant Baur au Lac in Zurich, Switzerland. From 2009 to 2011 he ran Max Chocolatier in Lucerne, Switzerland. During all this time Fabian continued to train and hone his skills. In 2011 he officially became a federally certified Master of Pastry and Confections.
In 2006, barely 25 years old, Fabian Rimann was appointed head pastry chef at the 5 star Hotel/Restaurant Baur au Lac in Zurich, Switzerland. From 2009 to 2011 he ran Max Chocolatier in Lucerne, Switzerland. During all this time Fabian continued to train and hone his skills. In 2011 he officially became a federally certified Master of Pastry and Confections.
AWARDS
2008- World Team Championships in Nashville, USA ◈ Bronze metal for pastry team 2008- Chef Olympics, in Erfurt, Germany ◈ Best chocolate show piece 2007- World Team Championships for chefs in Chicago, USA ◈ World champion 2006- World Pastry Championships in Berlin ◈ 2nd Place in the class of Master pastry chefs 2006 ◈ European Baker Championships in Luxemburg ◈ Winner 2005- KARIBSO Cake competition – 1st Place.
Today Fabian Rimann produces sweet delicacies with the highest level of craftsmanship. They impress with their purity and unique aroma combination, smell promising and leave an unforgettable impression. You can get better acquainted with his work at fabianrimann.com.
