Anyone who meets Pascal Steffen quickly realises that the name of his restaurant, roots, is far more than a concept. It’s a way of life.

A strong sense of rootedness is reflected not only in the interior design, but also in the daily rhythm of the restaurant. Sharing a meal together as a team has always been an integral part of the house culture. “We perform at the highest level every single day. That’s why these moments of coming together are so important to me on a personal level.”

Whether he’s developing new dishes, producing his own vermouth or mixing an espresso martini with coffee he personally sourced in Colombia, Pascal Steffen is driven by one thing: passion.

That passion has earned him numerous accolades. At 40, he has been named Green Chef of the Year, holds two Michelin stars, has been awarded 18 Gault Millau points and is regarded as one of the country’s most distinguished chefs. Yet even the prospect of an anonymous restaurant inspector leaves him unfazed: “We treat every guest the same. Everyone who dines with us should enjoy the same exceptional experience, every single day.”

Pascal doesn’t work for stars or points. “We work for hospitality, for memorable moments, for good friends and for respect – respect for our producers, for nature and for our team.”

This philosophy is reflected in his cuisine. Vegetables take centre stage at roots. But that doesn’t mean the menu is exclusively vegetarian. “When we serve fish or meat, we focus on outstanding quality and creating a truly unique taste experience.”

It’s hardly surprising that vegetables play such a prominent role when you look at Pascal’s roots. Growing up in Lucerne, he loved helping in the kitchen alongside his mother, who originally comes from Puglia in southern Italy. “Food, bringing people together and taking the time to enjoy it consciously have always been an incredibly important part of our family life.”

Even in primary school, he knew he wanted to become a chef. After completing his apprenticeship, his career took him to Arosa, Klosters and Spain, before joining Andreas Caminada at Schloss Schauenstein. He later spent five years at Park Hotel Vitznau, before moving to Basel.

From an early age, he was fascinated by the question of what could be created from seemingly simple ingredients. “Creating something exceptional from a perfect piece of fish or meat is easier than transforming a courgette into a dish that truly amazes people.”

At roots, the menu is largely the creative responsibility of Pascal Steffen himself. He deliberately keeps his distance from social media. “I want to avoid being overly influenced or unconsciously copying what others are doing.”

Instead, he finds inspiration while hiking, visiting markets, dining out or simply enjoying quiet moments alone. He records his ideas in notebooks, often accompanied by small sketches. For every dish, he envisions a complete guest experience: How will it taste? How will it be presented? Which cutlery best suits it? What drink should accompany it? At what moment will it bring the greatest enjoyment to the guest?

The success of this approach is reflected not only in the restaurant’s accolades. Nearly nine years ago, when Pascal Steffen and his team began placing vegetables firmly at the centre of their cuisine, many people viewed the idea with scepticism.

Today, that philosophy has become part of the culinary zeitgeist. “That makes me very happy. I hope we can continue to inspire the wider restaurant industry.”

The restaurant’s move to its new home last year also proved to be a right decision. Pascal says that the previous location in Rhypark on the banks of the Rhine in St Johann was too large to feel intimate and too small to be truly expansive.

The new dining rooms are painted in deep green tones – understated and elegant. Through the windows, guests look out onto a small garden. In the Bachletten district, Pascal Steffen feels he has found his place: “I’m grateful to be able to live my passion every day.”

His way of balancing the demands of a busy kitchen is simple: prevent stress from arising in the first place. Although he describes himself as a precise and disciplined chef, he’s far more relaxed in his private life: “I still believe there’s a child in every man", he says with a smile.

One daily ritual captures that spirit perfectly: at exactly 6.22 every evening, the same track fills the kitchen – Rave by Sam Paganini. “If we’re not ready by then, with just eight minutes to go before service, things can get difficult.”

Away from the restaurant, he enjoys spending time in the brasseries and wine taverns of Alsace, where, in his view, authentic culinary craftsmanship is still very much alive. Back home in Basel, he regularly explores new dining spots and counts Don Camillo among his favourites.

And if he were cooking something for himself? Pascal Steffen doesn’t need to think twice: “A good pasta dish. Gnocchi, for example – with slow-roasted cherry tomatoes, a touch of lemon zest and fresh ricotta.”

E basta.