Let's start from the beginning - how did you get into gastronomy?

 

It was a very colorful journey! I did an internship in a bar when I was young, which I really enjoyed because it combines energy and creativity. I was always curious and then explored different areas such as horticulture, metalworking and even mechatronics. But after a language stay in Costa Rica, I found myself back in the hospitality industry, this time as a bartender. Working with people felt like home to me. I then began my training at Schartenfels Castle in Wettingen, where I learned how to deal with large numbers of guests. This experience taught me how to work efficiently and at the same time live and breathe warmth and hospitality, no matter how busy it is.

 

It sounds like you have found your passion through this experience. What would you say you love most about working in the hospitality industry?

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For me, it's about giving pleasure and enjoyment. Every guest is unique, and I love figuring out how to connect with each one. Gastronomy is about creating moments that make people feel special, and I enjoy the challenge of tailoring that experience to each individual. You get to know so many personalities and every interaction is different, which is what makes the job so interesting.

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What made you want to join our team?

 

It was a mixture of timing and inspiration! When I worked at Igniv in Zurich alongside Daniel Zeindlhofer and Ines Triebenbacher, I had the opportunity to experience high-end gastronomy. When I decided it was time for a change and my partner got a great offer in Bern, I started to explore the gastronomy scene here. I was immediately won over by the concept of ZOE - I loved the fact that it focuses on vegetarian dishes and only uses regional and seasonal ingredients. This matches my values. Although ZOE was not officially hiring, I decided to apply. I think my enthusiasm came through because I was allowed to do a trial working day and from then on it just felt perfect! As luck (or fate) would have it, Mark had just decided to take a back seat and focus entirely on the many administrative tasks. He saw me as the perfect candidate to replace him as host and face of ZOE, a decision I hope he won't regret (laughs).

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What do you think is the best part of working at ZOE?

 

The best thing about ZOE is that I can bring together all the areas of gastronomy that I love. We are a close-knit, family-like team and I am part of a truly sustainable approach to food. Working at a place that is committed to local, seasonal ingredients and plant-based cuisine is incredibly fulfilling - I feel like this is the future of gastronomy. We're not just serving food, we're creating a sustainable yet enjoyable and creative experience. And I like the casual, modern style of ZOE, without all the formalities and white tablecloths, because it creates a relaxed atmosphere for guests and staff. Top gastronomy doesn't have to be formal.

 

Last question: What are you most excited about as the new face of ZOE?

 

I'm looking forward to continuing to grow with ZOE, creating unforgettable experiences for our guests and staying true to our mission. It's great to be able to work with Fabian Raffeiner because we both share the same values and visions. We want to show that fine dining can be fun, accessible and sustainable. I am grateful to be part of this journey and to work in a restaurant that is helping to shape the future of gastronomy.