For three nights only, Jakob Zeller and Ethel Hoon will be taken over the management of Shola Restaurant from Chef Masashi Okamoto. Both chefs started their careers at different ends of the world but eventually met in Sweden while working in restaurant Faviken. Jakob, who hails from the Alpine region of South Tyrol, has worked in kitchens in Barcelona, southern France and Italy. Ethel, a native of tropical island-nation Singapore, has spent time in kitchens in her home country, Paris and Tokyo.
Using regional ingredients from producers who share their philosophy of quality with sustainability and respect for nature and their collective creative experiences, Jakob and Ethel would like to invite you to Karuizawa for a meal that is inspired by – and centered on – the rich local produces and ingredients that Nagano, the Japan Alps, has to offer.
This is an exclusive event with limited seating, designed to offer a unique insight into our chefs’ philosophy of conscious cooking and their commitment to sustainable practices. Please RSVP to secure your place at this special gathering by email to inquiry@shishiiwahouse.com.
Cost per guest: Yen 15,000++.
We look forward to welcoming you for an evening of innovation, flavor, and nature-inspired cuisine.
Best regards,
The team at Shishi-Iwa House & Shola Karuizawa
Media Links
Österreichs «Newcomer des Jahres» in Zürich | GaultMillau
Haute Cuisine – mit Ethel Hoon und Jakob Zeller | franzmagazine
Restaurant Klösterle: Foodie-Hotspot in Vorarlberg - Essen & Trinken - derStandard.de › Lifestyle
Pure excellency: The best female chefs in Austria - Falstaff
Food Neighbourhoods 320: Recipe edition, Jakob Zeller and Ethel Hoon | Monocle
A Taste of Home: Restaurant Klösterle Chef-Owner Ethel Hoon on Her Favourite Singaporean Flavours | Tatler Asia
Programme 31 - Interview with Jakob Zeller & Ethel Hoon from Restaurant Klösterle by Memu Radio | Mixcloud
Biography
Jakob and Ethel ran Restaurant Klösterle in the Austrian alps from 2019 to 2023 where, in their first year, they were awarded the Gault & Millau “Newcomer of the Year 2021” title. They are currently cooking at Ottmanngut Suite and Breakfast in Meran (Italy) and occasionally running their Singaporean cuisine pop-up, “Hoon’s”, while they work towards opening their restaurant in Northern Italy in 2026.
Jakob Zeller
Jakob, a native to the mountainous region of South Tyrol, has spent more than 12 years working in kitchens. He started his formal culinary education at Hofman in Barcelona and simultaneously started The Rooftop Smokehouse project with his friend, Buster Turner. From 2014 to 2017, Jakob worked as the assistant head chef of Fäviken Restaurant in Sweden and was responsible for the research and development of new dishes for executive chef Magnus Nilson.
Ethel
Ethel, a native to tropical Singapore, has spent most of her professional cooking career in Europe. She studied Hospitality Management at Cornell University before pursuing an education in classic French cuisine at Le Cordon Bleu (Paris, France). Ethel started her career working at restaurant Les Amis in Singapore before she moved to Sweden to work at Fäviken Restaurant from 2015 to 2017 where she worked her way to a sous chef position.
