Born in Le Locle, Switzerland, in the heart of the Jura Mountains, Chef Florian Wehrli discovered his calling almost as soon as he could hold a knife. At just two years old, his mother handed him a potato to peel—an innocent gesture that sparked a lifelong devotion to the craft of cooking.

Florian began his formal training under the legendary Chef Georges Wenger at his two‑Michelin‑star restaurant in Le Noirmont. He completed his apprenticeship with distinction, earning the title of Best Apprentice of Switzerland in 1997, which led him to represent his country in the Best Apprentice of Europe competition.

In 1998, after traveling across Europe to refine his skills and promote Swiss gastronomy, Florian received numerous offers to work abroad. He chose New York City, completing an 18‑month internship at The Mark Hotel. There, he met the renowned Chef Jean‑Louis Palladin, who quickly recognized Florian’s talent and recruited him as Chef Saucier for his Times Square restaurant, Paladin. Palladin later brought him to Las Vegas, where Florian was introduced to Chef André Rochat.

In October 2000, Rochat selected the 25‑year‑old Florian to lead his acclaimed restaurant, André’s. Florian upheld and elevated the restaurant’s celebrated reputation, culminating in André’s being named Best Restaurant in Las Vegas by the Las Vegas Review‑Journal in 2002. After a brief tenure overseeing Antonio’s at the Rio All‑Suite Hotel & Casino, Florian embarked on his first entrepreneurial venture.

In 2004, he opened Chimney Park Bistro in Windsor, Colorado—an elegant yet approachable restaurant dedicated to local, seasonal ingredients. His cooking quickly earned statewide recognition, supported by deep relationships with farmers, ranchers, cheesemakers, and artisans. He later expanded his vision with Chef’s Basket, an innovative concept blending culinary education, a casual bistro, and a catering program centered on regional producers.

Florian then transitioned into large‑scale hospitality, opening the Loveland Embassy Suites and later leading the East Peoria Embassy Suites as Executive Chef. Managing multiple outlets and banquets for up to 2,000 guests strengthened his operational, organizational, and leadership expertise.

His commitment to exceptional ingredients and warm hospitality eventually brought him to Crystal Springs Resort as Executive Sous‑Chef. There, he oversaw five award‑winning restaurants and the resort’s working farm. His work included Restaurant Latour—named one of New Jersey’s 25 best restaurants—and stewardship of one of the nation’s largest wine collections, boasting 135,000 bottles. Florian also helped organize several editions of the New Jersey Food & Wine Festival, featuring culinary icons such as Thomas Keller, José Andrés, and David Burke.

Returning to New York City, Florian became Executive Chef of the historic Iroquois Hotel and its restaurant, Triomphe. During this period, he made his television debut on Beat Bobby Flay and went on to win Food Network’s Chopped. His next chapter brought him to restaurateur Laurent Tourondel’s team, where he led culinary operations at the Kimpton Eventi Hotel, including L’Amico, The Vine, and the hotel’s banquet venues.

The pandemic brought Florian back to New Jersey, where he served as Executive Chef and Beverage Director at Perona Farms, overseeing three wedding venues and multiple culinary programs—including charcuterie and smoked salmon production, a hydroponic greenhouse, and large‑scale fundraising events.

In 2022, Florian returned to New York City to lead the kitchens of the Metropolitan Opera at Lincoln Center. There, he oversaw all galas, black‑tie events, cast parties, and the iconic Grand Tier restaurant, along with the opera house’s full range of dining outlets. His work was prominently featured in a major New York Times article in the fall of 2025, highlighting the complexity and artistry behind the Met’s culinary operations.