Shared enthusiasm: Some voices of the Waag team

Sepp Wimmer
«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 .

Sandra Wimmer
«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.

Andrea Rüedi
«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 November 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.

Daniela Moser
“There is always something going on in the Waag. I adore the house and I am very proud to show the venues to our guests.”

Daniela Moser, Event Coordinator

After successful graduation at Hotel-Management-School in Thun, Daniela Moser from Landiswil was working in the Swiss mountains. Since May 2016 she is working on reservations and the organization of banquets. However, you will also meet her in the service, managing banquets and special events for our guests.

Phyllis Sprenger
«As a native from Zurich, it is a great privilege for me to work in a historical house such as this one and to continually inspire our guests.»

Phyllis Sprenger, Event Coordinator

After successful completion  of the hotel school Belvoirpark HF in Zurich, Phyllis Sprenger has completed  a management Trainee programme at the airport of Zurich and was jointly responsible for three different restaurants. Since April 2017, she  is responsible as an event coordinator for reservations and the organisation of occasions and banquets.

René Foster
«Hospitality for me means serving our guests. Not only to gain customers, but rather to build up friendship.»

René Foster, Head of banquets & events

Since March 2017, René Foster is responsible for the smooth performance of our numerous events and banquets. Thanks to his many years of experience in the catering trade, he is a stated expert and an example to his team. As a passionate marathon runner, René Foster knows how one overcomes obstacles and can produce top performances.

Alain Koenig
«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.

Wojciech Grzejszczyk
«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.

Patrick Blawah
«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.