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In our new series, we talk to people from the Waag and take a look into their everyday lives and thoughts. We begin with Zunftwirt (guild host) Fabian Reinhardt, who took over the Waag in January 2023 and runs it with enthusiasm.
«Even as a child, I was fascinated by unique hotels and restaurant experiences – in fact, they were almost the most important thing for me on our family holidays back then. Later came a passion for cooking and, relatively soon after, an enthusiasm for the world of wine. So it became clear while I was still at grammar school that I wanted to go to hotel management school. At the time, though, my goal was still to run a hotel one day, which has now changed somewhat (laughs).»
«The first days were incredibly exciting, but also challenging. I had to get to know the business as quickly as possible and make sure everything kept running smoothly. There was a lot to discover, to find out, to get to know… Fortunately, my predecessor, Sepp Wimmer, was at my side throughout January and ensured a smooth handover. Following in the footsteps of such a present and successful host naturally came with high expectations – especially as a relatively young Zunftwirt. But it quickly became clear that the team was very well coordinated in every area, whether in the kitchen, in service or behind the scenes. Everyone knew their tasks and carried them out as usual from day one, even under new management. That made my start much easier and gave me enormous pleasure.»
«Although continuity is important to me, quite a lot has of course changed at the Zunfthaus with me. We carried out a comprehensive rebranding and launched a new website. It was important to me that our image was refreshed and that the website was technically up to date. For my generation, that's simply an absolute must. We have also been able to digitise various other areas so that our processes work well and efficiently. And I opted for a slightly different style of leadership, in which individual employees take on even more responsibility and can get more involved.»
«I consider myself lucky to have taken over the Waag at a high culinary level. I was determined to keep the mix of traditional home-style cooking and personal hospitality. Nevertheless, it was important to me that people would notice that the new Zunftwirt no longer comes from Austria but grew up here in Zurich (laughs). So it was clear to me that the focus should be a little more on Swiss and, wherever possible, Zurich products. Among other things, I therefore expanded our range of Swiss wines. Introducing exciting vegetarian and vegan dishes was also important to me. As a young restaurateur, I certainly see a need for more action in this area.»
«The role of Zunftwirt is unique. And so is the Waag. The house with all its history and unique ambience, the division into restaurant and event rooms, the variety of tasks this brings – all of that makes my everyday life extremely exciting and varied. As a member of another guild, I also enjoy being able to host the Zunft zur Waag. In my very first year, I made many wonderful acquaintances in the house. And on all those days when the house is full to the last seat at lunchtime and in the evening, and there is something going on everywhere, the teamwork is simply unique: everyone knows what needs to be done and pulls together. I really love that energy.»
«Sepp, my predecessor, ‘warned’ me that there is always something going on at the Waag, that the house quickly casts its spell on you – and that you then end up spending more time there than you might like. Of course, I didn't really want to believe him at the time and thought I could escape it to a certain extent (laughs). Especially if you want to be on site as a host as much as possible, my role as Zunftwirt really is quite demanding, both in terms of time and physically – but it is also a lot of fun. With a great deal of understanding from my wife, it works out well, though. And: as beautiful as the house is, logistically it really is a challenge. What is really missing is enough space. That calls for unconventional solutions from all our employees time and again.»
«For me, a good mix of guests is crucial, and it goes without saying that different guests arrive with different expectations. In my view, it is a central task for me and the service team to recognise each guest's individual wishes – and to fulfil and exceed them and offer an experience that will be remembered. That's another reason why I like being on site: because I can respond to individual wishes in personal conversation with my guests. The same applies to event planning in our halls: from the quick reply to the first enquiry, through planning and execution, to the coffee service and saying goodbye to happy guests afterwards – we always want to respond to our guests' expectations so that their event is a success.»
«A guild house dating from 1636 will always be a place of history and tradition. I am proud to be able to write a small part of this history. Every day, you can feel that you are moving through walls and rooms that have seen a great deal. It is important to me that this feeling is preserved, because for me it makes up a large part of the magic of the Waag. A visit to the Waag always feels a little like a journey through time. But we mustn't stand still either. A good mix of this tradition and classic hospitality, combined with fresh ideas and trends, should ensure that we can continue to inspire the next generations with what we offer. It is important to me that my generation (and those that follow) also want to come to the Waag. In my view, alongside the refreshed image, this also requires some new dishes, different wines or drinks – within the tried-and-tested framework of tradition and genuine hospitality. Sometimes that takes a bit of courage, too.»
«We have some exciting projects in the pipeline. A bar on the ground floor has been under consideration for some time, and we are also looking into ways of installing a lift. We will also gently refresh the interior of the Waag in places, without changing the overall look. Beyond the building work, the focus on and demand for regional, local and more conscious eating will also grow here. That calls for creative ideas – just like our own events, which we would like to organise in the future. We are thinking of a series along the lines of «Culture at the Waag». None of these measures will change my main focus, however: in my opinion, enjoyment must always come first at the Waag, in the future too. I make sure of that in everything I do.»
