The aroma of rosti and red cabbage drifted through DuLi, Beijing's celebrated plant-based restaurant, where Swiss chef Michaela Frank spent two weeks reimagining alpine culinary traditions for a Chinese audience. From Sept 11 to 26, she led DuLi's kitchen with a Swiss-inspired menu that blended heritage, sustainability, creativity, and cross-cultural exchange.
Her residency was the centerpiece of the Embassy of Switzerland's "Eat Swiss" campaign, an exclusive culinary collaboration pairing the acclaimed young chef with one of Beijing's most innovative dining venues. The initiative is part of a broader series of embassyled events marking the 75th anniversary of diplomatic relations between Switzerland and China.
Born and raised in Switzerland to a mother from Shanghai, Frank draws on both cultures to craft dishes that feel simultaneously familiar and refreshingly inventive.
Her culinary journey began early. "Already as a child I was fascinated with food and I soaked up my mother's skills, following her every step in the kitchen," she said.
