Gastronomy can do more - when experience meets fresh ideas.
Simple ways to turn routine back into enthusiasm - in the team, with the guest and in the result.

Projects in my career

Rapperswill Castle
Type of business
Historic castle with restaurant and event rooms
Special features
The venerable castle with its historic courtyard and festive halls towers high above the town. Here, sophisticated cuisine – prepared with top products – meets stylish hospitality. Whether for events or à la carte: a place that lets you taste history.
Role
Chef
AlpenRock House Zurich Airport
Type of business
Event location – largest indoor mountain village
Special features
The AlpenRock House combined gastronomy, live music, disco and shows in the middle of an elaborately designed Alpine mountain village. The hall could accommodate up to 1,200 guests – ideal for corporate events, parties and concert evenings with a real mountain hut atmosphere.
Role
Operations assistant


El Paradiso, St. Moritz
Type of business
Exclusive mountain restaurant with club vibes
Special features
The Paradiso is a luxury hut at 2,181 meters above sea level with breathtaking views over the Engadin. It combines alpine cuisine, first-class champagne and a stylish atmosphere to create a restaurant, bar and event location experience – including DJ sound and special evening events. A place where enjoyment, music and panorama come together perfectly.
Role
Right hand of the owner
Movie Restaurant Zurich
Type of business
Theme restaurant with American-Mexican cuisine
Special features
The Movie Restaurant offered an extensive cocktail menu and a lively atmosphere with disco music. It was a popular meeting place for a younger audience. The latest movies were regularly shown on screens. The guests became part of the action with dance performances by the service crew.
Role
Operations assistant



California Restaurant Zurich
Type of business
Upscale city restaurant with Californian-American cuisine
Special features
The “California” was a stylish city restaurant with a focus on Californian-American cuisine and selected wines. The challenge was to combine a reasonably priced lunch menu with a high-quality evening service. The garden, ambience and cuisine made the restaurant a popular meeting place for connoisseurs and business people.
Role
Managing Director
Lake Zurich Navigation (ZSG)
Type of business
Gastronomy on passenger ships on Lake Zurich
Special features
ZSG operated a fleet of ships of various sizes – from small tour boats to event ships for up to 300 guests. Culinary cruises, events and theme evenings were offered. A particular challenge was the logistical planning, as no additional deliveries were possible during the cruise – everything had to be perfectly organized in advance.
Role
Operations Assistant


Golden Arch Hotel (McDonald's Hotel)
Type of business
McDonald’s hotel concept
Special features
The Golden Arch Hotel was an attempt by McDonald’s to enter the hotel market. It combined fast food elements with a futuristic design, a star and business hotel that integrated Feng Shui.
Role
Management, develop and record all standard processes
TrendSENSE GmbH (trading agency)
Type of business
Trading agency for table top articles
Special features
TrendSENSE GmbH, founded in 2009, specializes in the distribution of high-quality glassware, cutlery and tableware collections from eight selected European producers. As a reliable partner for the catering trade and specialist retailers, TrendSENSE not only offers first-class products, but also sound advice and tailor-made solutions for professional use.
Role
Owner, Sales and Planning


GSBS (Gerig Schneidebretter Service)
Type of business
Company with a unique service for the catering industry
Special features
GSBS offers a unique rental system for PE kitchen boards that has been specially developed for the catering industry: Instead of buying new boards, they are rented and automatically replaced every six months in a hygienically perfect condition. In addition, existing boards are also refurbished on site – for maximum cleanliness, clear standards and less effort in everyday kitchen life.
Role
Owner and developer
“Topics that can make a difference”
You won’t find any standard solutions here. But approaches that make you think. If one of these topics resonates with you – just get in touch. I offer time, experience and open ears.
Pre Opening Team
When things get serious, you need structure and clarity.
The hot phase before the opening determines whether a concept is really viable. A well-coordinated pre-opening team ensures that processes are in place, guests are delighted - and the team does not descend into chaos. Checklists, clear responsibilities and calm implementation make all the difference here.
Concept Development
A good idea only unfolds its power with structure.
A gastronomic concept only has a strong impact if it is coherent from the inside out - from the offer to the design to the team spirit. Here, if you think everything through with precision, you can act efficiently later on. Good concepts are not created on the drawing board, but through the interplay of vision, target group and operational reality.
Employee Training
A strong team does not develop by itself.
Gastronomy lives from people - and from how they perform. With short, practical training sessions, attitude, communication and processes can be noticeably improved. When everyone knows what they are supposed to embody, a flow is created that sticks with guests and the team.
Employee Placement
Good employees don't just fit the profile, they fit the climate.
Whether it's a new start or filling a gap - anyone looking for staff needs more than just CVs. The decisive factor is whether people fit together: professionally, personally and with the idea of the company. Placement does not mean “filling positions”, but rather creating sustainable connections.
Process Optimization
Small adjustments - big impact.
Whether it's the use of goods, routes or communication - many problems in the company are not a question of motivation, but of structure. If you know the processes, you can scrutinize, simplify and adapt them. The result: less stress, more quality, a better atmosphere.
Mystery Check
Reality begins where feedback becomes honest.
An outside perspective often provides more insights than ten meetings. A targeted mystery check reveals how the business really works - in service, in the kitchen, in interpersonal relationships. It's not about control, but about perspectives that are often lost in everyday life.
“This is how good conversations start.”
Behind every successful project there is usually an initial open dialog.
If something has stuck with you or you think: This could suit us – then I look forward to hearing from you.