Amandine

Amandine is a Zurich-based hospitality studio founded and led by chef Kenneth Rojas. It creates intentional, seasonal culinary experiences spanning private dining, events, culinary consulting, kitchen consulting, visual storytelling, and brand-led collaborations. Working with local producers, artisans, and partners, the studio develops concepts that combine contemporary presentation with a grounded sense of place, paying attention to taste, aesthetics, atmosphere, and the experience guests carry away.

Amandine’s work ranges from intimate dinners to large-scale events and pop-ups. For the Philippine Embassy’s Independence Day gathering in Bern, the studio developed a Filipino menu and directed the culinary experience, including menu design, infrastructure, and beverage curation. At a Kunsthaus pop-up, it served miso cookies and ube soft ice cream, bringing Filipino flavours into a museum setting. Its Kaibigan residency at Viktor Bistro explored neo-Filipino cuisine through dishes rooted in memory and reinterpreted for contemporary dining.

Guided by values of nourishment, patience, beauty, and generous gathering, Amandine offers hospitality designed to feel personal, expressive, and quietly memorable.