Name: Denis Moritz
Position : Chef
Hobbies: Lots of hiking, fishing and meeting friends. Loves soccer, his home club: 1. FC Magdeburg
Highlights in the Lake Thun region: The whole region with the southern flair. You have water, cool temperatures and palm trees. It's not far to the skiing and hiking areas in the Bernese Oberland and Valais. The quality of life is simply unique.

‍

‍

What inspired you to become a chef and work in the restaurant industry? What fascinates you about this profession?

From the desire to become a farmer to a cook. I grew up in the GDR and was a Wende child. I was 14 years old when the Wall came down. When I was sixteen, I wanted to become a farmer because my grandparents had a farm. After the fall of the Wall, however, nothing was the same in the former GDR. Then one evening my mom read me an ad for an apprenticeship as a cook. I thought, why not? So it happened that I moved at 16 years alone 120 kilometers further to the West and have made my training as a cook. Now I've been working in the restaurant business for over 30 years.

When and how did you come to Switzerland?

After my apprenticeship, I worked for over ten years in Germany as a cook. Good colleagues of mine were already working in Spiez and thought I should come too. But I had my girlfriend and my family in Germany. When I dared to take the step, I came to Switzerland for one winter season. Then followed other winter and also summer seasons - a whole 13 years in Zermatt. Then I married my wife and got a fixed employment contract. In total, I worked in Zermatt for 15 years, starting as a cook, then as a sous-chef, and finally as head chef.

What do you see as the biggest challenge as a chef?

It has become more complicated in recent times. You have to take care of your employees more. Everyone knows that there is a shortage of skilled workers in the catering industry. If you don't like it with your employer, people quit pretty quickly because they know they'll get another job tomorrow. To counteract this, it is important today that the employees are appreciated and also receive certain "treats", such as an additional day off or other benefits that are available at the Hauenstein Hotels.

‍

What is important to you in team leadership / what makes you tick as a chef?

I am relaxed and bring calm to the hectic workday in the kitchen. I count myself as part of the team and don't want to be called the boss - I'm just Denis. No matter what work comes up, I lend a hand. I do everything from preparing salads and vegetables to washing the dishes. We are a small team of five people - I just have to work with them.

I communicate at eye level and am occasionally up for a joke. My weakness is "I'm too sweet" - but that's just me. I think all this distinguishes me as a boss.

You work in an industry with irregular working hours. What do you like about it and what do you like less?

I think it's mega cool that you can do appointments like doctor's appointments on your days off. I also appreciate that when I go shopping or do other things on my days off, there is more space because there are fewer people than on the weekend.

What I do not like so much? Well, ...I love football and the games usually take place at the weekend. And on the weekend I have to work.

‍

‍

What are your fondest memories of your career?

For me, it's always nice when I get to train apprentices and accompany them at the beginning of their careers. For me, it's always great to see when the apprentices continue to work in the profession. If they want to continue working for me after the apprenticeship, I see it as a small award for my way of working and my team leadership.

Cooking for famous people is always a special experience. I have already prepared dishes for Kai Pflaume or Manuel Neuer.

‍

Who cooks at home?

Me. My wife does not know how to cook. But it fits like this. And otherwise, we have plenty of opportunities to eat out in the area.

‍

What is your favorite food?

Home cooking from Mom. No gourmet chef can come close, because what mom cooks is always ingenious. These are childhood memories that no amount of money can buy. Preferably really hearty dishes like beef roulade, knuckle of pork and goulash.

‍

What would you like to give to anyone who is considering an apprenticeship in the hospitality industry / working in the hospitality industry?

In the restaurant business, you have to be very flexible, whether it's with the work that comes in or the irregular hours. It is a rigorous training. I'm happy to give you the tip: persevere. Because after that, the world is open to you. Many people go to work abroad after completing their training in order to gain as much experience and knowledge as possible. Be it in America, Asia or on a cruise ship.

‍