Shared enthusiasm: Some voices of the Waag team
«I am fascinated by my work and by the challenge of recognizing the unspoken wishes of my guests and meeting their expectations.»
Sepp Wimmer, Zunfthaus host
For Sepp Wimmer the Zunfthaus zur Waag is more than a workplace. He has devoted himself to managing the business since 2004 and continues to do so with unchanging enthusiasm and an unerring instinct for the desires and wellbeing of his guests. He has great respect for the cultural heritage of the Zunfthaus and manages it with great dedication, inner passion and Austrian charm.
Do you have a special question or other matter for the proprietor? Please contact Sepp Wimmer via .
«My husband and I complement each other perfectly. I enjoy translating his charming hospitality into numbers and hosting the accounts.»
Sandra Wimmer, Marketing & Administration
Since 2004 Sandra Wimmer has worked with her husband part-time and is responsible for the marketing and accounting tasks at the Zunfthaus zur Waag. These include, for example, end-of-month accounts, employees salaries, social media and maintaining the website.
«If old walls could tell stories… The versatility of this lively, great house steeped in tradition fascinates me, it reminds me of my young years in seasonal hotel business»
Andrea Rüedi, Head of Event, HR & Administration
Andrea Rüedi from Gächlingen SH is part of our management team since 2016. She has many years of experience and a great capacity of enthusiasm and competence. As head of the department event, she is responsible for reservations and the organization of events and banquets. Furthermore she is responsible for the staff recruitment as well as for all human resources tasks and is the contact person for all our employees.
«What I especially like at the Zunfthaus zur Waag is the diversity of the challenges and the chance to meet a very wide range of demands.»
Alain Koenig, master chef de cuisine
In the kitchen, Alain Koenig from Alsace is responsible for culinary flights of fancy. With great zeal and the necessary discipline he has managed his team successfully since 2009 and focused on the demanding task of delighting his guests over and over again. His fine sliced veal zurich-style is famous far beyond the city limits.
«My work is very varied, every day is different. I love desserts and what I like best is making our tarte-tatin.»
Wojciech Grzejszczyk, Chef Patissier
For Wolle, as we call him, from Germany, there's no dessert he cannot make. He conjures up creations for our restaurant and banquet guests since 2010 with great enthusiasm and tremendous professional expertise. His chocolate mousse based on an old recipe from a former guild member is legendary.
«My profession is also my great passion, I am a host with all my heart and I am happy to show this to our guests.»
Lucia Stritt, Head of banquets
«My job is different every day and I appreciate the flexible working hours. It makes me feel good when people are happy with my work.»
Patrick Blawah, Allrounder
Patrick Blawah from Liberia has been our trusted man about the house since 2008. He is never tired and always smiling as he carries chairs and banqueting tables from one place to another, carefully sets out the festive tables in the banqueting rooms, deals with any technical issues and is always there when you need him.