Experienced team of private chefs in Turks and Caicos 

Johann Friedrich Zwahlen’s award-winning culinary approach has been authentically guided by his experiences across multiple continents, a roster of world-renowned mentors, a nomadic mindset, and a fervor for experimentation.

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Executive private chef Fritz Zwahlen has plated exceptional dishes for the world's finest hotels and restaurants such as (Aman Resorts, Lizard Island Resorts, Paul Bocuse, El Cellar de Can Rocca, Alkimia, Zuma)  — from his native country Switzerland to Canada, Australia, the Philippines, Sri Lanka, Turks and Caicos, Barcelona, London, Miami and now back to Turks and Caicos (to name a few locations). This resume has given him a wide lens and a dynamic palette for curating his seasonally inspired masterpieces.

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Though the climates, customers, and cultures he encounters have stark differences, Zwahlen remains true to letting fresh, local ingredients pave the way for his creations.

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With his beloved French, Mediterranean and Asian cooking techniques and affinity for natural, destination-specific goods, Zwahlen brings a blended, fresh flavour to CRAVE TCI personal chef service. He maintains the same sharp focus on the quality products and mindfully sourced ingredients that have shaped his success. Turks and Caicos Islands may be the most ideal place to showcase his bespoke style—with all-organic meat, vegan, gluten-free, and dairy free menu selections, and seasonally conscious offerings that complement CRAVE TCI’s brand. Zwahlen looks forward to introducing travellers and locals alike to out-of-the-box, healthy dishes.