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The now 39-year-old, originally from the St. Gallen Oberland with roots in the Valais, began his apprenticeship as a chef at the age of 16. Since then, he has remained dedicated to gastronomy. In addition to his passion for cooking, Louis has acquired lots of service and management know-how over the years. He completed various further training courses, including a diploma in operational management, a federal diploma in hotelier-restaurateur and currently a diploma in adult education. Louis' professional journey has taken him, amongst others, to the Hotel Quellenhof Bad Ragaz, the Hotel Waldhaus Flims and the Hotel Schweizerhof Lenzerheide, where he was in charge of a large service and kitchen brigade as F&B manager.