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, Administration
Since 2004 Sandra Wimmer has worked with her husband part-time and is responsible for the human resources, 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.
''What I appreciate about my job is the contact with people, the versatility and the daily new challenges in order to fulfil the wishes of our guests.''
Sandra Degiacomi, Event Manager
After completing her Matura, Sandra Degiacomi from St. Moritz attended the hotel management school in Lucerne. After first experiences in her home country and an internship in Hong Kong, the likeable Grisonian moved to Zurich to the Münsterhof. The close contact with guests and the variety of events spurs her on every day. With her cheerful and organised nature and great professional competence, she is always ready to help our guests with advice and assistance when booking events.
«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 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.