Exclusive gastronomy in the new Zurich Convention Center
Patrick Hetz has established an impressive reputation over the last 18 years, particularly with regard to international fine dining. In his most recent position as Executive Chef he was responsible for a kitchen team of around 45 people in the five outlets of Waldhaus Flims. Prior to this he worked for six years at The Dolder Grand, also in a managerial position as banquet sous-chef and à la carte chef, and he was awarded 14 Gault-Millau points. “With Patrick Hetz, we’re gaining an Executive Chef with an appealing personality and a remarkable track record on the international stage”, says Director/CEO Roger Büchel.
Sustainability – culinary too
Born in Austria, Patrick Hetz feels comfortable with international as well as regional Alpine cuisine, while Swiss classics are of course part of his very broad repertoire. However, he doesn’t yet want to reveal what he’ll be focusing on for the Zurich Convention Center. “In my kitchen, the guests are the center of attention, and it's important to inspire them”, says the experienced chef. Director/CEO Roger Büchel adds: “We’re also pursuing a sustainability strategy in the catering area. This will be evident in the use of regional and seasonal products and a varied range of vegetarian and vegan dishes.”
Building up the kitchen crew
Patrick Hetz also has experience in setting up kitchen crews. This process will dominate the first phase of his involvement as he is responsible for setting up and managing the banquet and restaurant kitchen team. “This is an intensive process that I like to take into my own hands, because only a top team achieves top results”, says Hetz with conviction. “Giedo Veenstra, a team member since July as Chief Culinary Officer, and Patrick Hetz as Executive Chef together form my culinary dream team”, says Director/CEO Roger Büchel happily.
Culinary delights with a unique view
On the first floor of the Zurich Convention Center, with its unique lake and Alpine panorama, work on the new terrace restaurant is currently underway. The interior design comes from Grego, the renowned architecture firm that is based in Zurich. “We’ll reveal more about this beautiful restaurant in spring 2021”, says Giedo Veenstra.