Miss Marshall is passionate about crafting refreshingly new, contemporary desserts that surprise with unexpected flavour combinations and playful textures. She carefully plans caterings for both private and business events, drawing not only from her own repertoire but also tailoring creations to seasonal ingredients and her clients’ individual wishes. The result is a genuine culinary experience that can beautifully reflect the vision of any event. Miss Marshall conjures her ice cream à la minute from a cloud of liquid nitrogen, using recipes she develops herself. The secret lies in maximising flavour molecules and achieving a perfectly creamy texture—all while minimising the use of sugar and fat. She works exclusively with organic products sourced from local suppliers. And for everyone who just can’t get enough, there’s the Miss Marshall Academy! Join her for a delightful, culinary afternoon and discover the foundations of creating an unforgettable dessert. Learn essential techniques such as meringue, curd, caramel, and soil—while enjoying a glass of sparkling wine and picking up plenty of insider tips from the pâtisserie pros, Elif and Markus.

Selected Clients and Collaborations

Banque CIC, Central Bar, Coop, Credit Suisse, Franzoli, Felchlin, Globus, Galaxus, Gastrosophinnen, Gastro Suisse, Hochparterre, Honold, Lionstep, Marmite, Swisspeers, SV Group, Swissque IT,  Standing Ovation Events, Kulinarisches Erbe der Alpen, Sobre Mesa, Senioren Residenz Spirgarten, Tavolata St. Moritz, UBS, Ursina Widmer, VIU Eyewear, Wood Food, Wild Bar, WPS Medienservice…