Chef Mooser, known simply as Emile, calls the small mountain village, La Villette, Switzerland home. The first-born son, and second eldest of eight children born to mountain dairy farmers, Emile’s childhood was a lesson in simple living. Emile learned to appreciate cooking with local natural resources from his mother, who, out of necessity, made use of local treasures such as: Gruyeres internationally renowned cheeses, fresh fish drawn from mountain streams and wild mushrooms, berries and greens.
Following the European standards and traditions, Emile was faced with choosing his life’s work at the age of fifteen. Influenced by the aftermath of WWII, Emile made a conscious decision to enter the culinary field to insure that he would always have food and shelter. His hard-working, frugal father managed to save enough money to pay for Emile to enter into an apprenticeship in Lausanne in the Swiss wine country just above Lake Geneva. While receiving his classical training, a deter