Chef Broger is Swiss and a proud sweet tooth. 'I guess this is because I grew up in a family of confectioners. I started working in my grandfather's bakery upon graduating from a three-year apprenticeship, before moving overseas to perfect my pastry techniques'. Over his 38 years of experience, he has had the privilege of working in eight different countries. 'My cooking philosophy is to observe the dessert trio rule: fruitiness, crispiness and iceness. These are the three elements which always spring to my mind when I design new creations. I believe their diverse characteristics complement each other and make a perfect, delicate plate of dessert. Of course, innovation is always the key and you will always find an artistic touch to my presentation.'