From his extensive travels around the world, Aarik brings a wealth of international restaurant experience to Heritage. Combining his love of Swiss food and his passion for sourcing seasonal quality ingredients, he has created an elevated menu of traditional Swiss dishes alongside signature plates. From salmon rösti and lobster tart to beef fillet fondue and his impressive wagyu burger, Aarik and his brigade of 15 chefs are continually developing the kitchen’s contemporary offering.
Prior to joining Heritage, he worked as a private hospitality consultant for two years, specialising in kitchen operations in London and Dubai. In 2013, he co-founded Hong Kong based restaurant group, The Butcher’s Club, acting as Corporate Executive Chef for three years, where he oversaw all business operations and a team of 150 staff.
Throughout his impressive career, he has also held stages at some of the most renowned restaurants in the world including Susur in Toronto, Quay Restaurant in Sydney and St. John in London.