Grand Stage for Top Chefs at Lake Lucerne

Where Hermann Hesse, Richard Strauss, Paul Klee, General Henri Guisan, and Princess Gina of Liechtenstein once took their breaks, you can now enjoy the same serene ambiance at the beautiful Lake Lucerne. This luxurious four-star superior hotel offers a modern yet uncomplicated retreat. In an interview with finews.ch, Hotel Director Raphael Herzog shares insights into the hotel's unique qualities and gives a preview of the exciting guest chefs lined up for summer 2024.

Mr. Herzog, why did you become a hotel director?

Even during my apprenticeship as a hotel management assistant, it was clear to me that I wanted to stay in the industry. The goal of becoming a hotel director never left my mind.

In my resume, there is only one detour outside the hotel industry: For two years, I led marketing at «Circus Monti.» Since primary school, I had told everyone that I wanted to become a circus director, so I tried that out before attending hotel management school.

Being a hotelier means creating a world for guests where they feel comfortable and can escape from everyday life, which is why I chose this profession.

What are five features that set your hotel apart from others?

Unique location on Lake Lucerne. (Image zVg)

1. The staff, our «Vitznauerhof» family, characterized by their extremely uncomplicated and friendly manner.
2. The unique location, directly on Lake Lucerne!
3. The historic building, built in 1901 has been meticulously maintained with modern furnishings and ongoing renovations. It is complemented by a beautiful park with ancient trees, directly connected to the spa.
4. The creative and varied culinary offerings in our restaurants.
5. We are very innovative and delight our guests with parties, events, and great offers such as fondue on the room balcony, submarine excursions, or this summer with our guest chefs in the «Sens» summer residence.

What is the craziest thing you have ever experienced in your profession?

In the hotel industry, every day is packed with crazy and surprising events. There are countless stories to tell: from guests who sleep in the Smokers Lounge after a few cocktails, to entire wedding parties swimming in the lake in the middle of the night and waking up the whole hotel...

How do you define hospitality and excellent guest service?

We rely heavily on an uncomplicated approach that still meets a 4-star superior etiquette. Our guests can leave their everyday stress behind and enjoy the luxury of our first-class offerings.

Summerresidence in «Vitznauerhof»: Starchef Matteo Morbini. (Image zVg)

We also include small surprise effects everywhere and deliver service that exceeds expectations.

Which prominent guests have you welcomed at your hotel?

We regularly host prominent guests from politics, entertainment, and high-ranking managers at our hotel.

What does your hotel offer for a «perfect weekend» for two?

Little surprises for guests everywhere. (Image zVg)

A good mix of relaxation by the lake, combined with a treatment in the spa, followed by dinner in one of our restaurants with a perfect sunset over Lake Lucerne. For those seeking more action, options include biking on the Rigi mountain right behind the house, hiking, or enjoying boat trips and water-skiing on the lake.

What plans do you have for the hotel?

We have earned the nickname «trendsetter hotel» in the industry because we keep trying new things. For example, last summer we offered glamping in our own hotel park or the gondola sauna directly on the lake. In the coming months, the «Sens» restaurant will turn into a summer residence for «star chefs.»

An extension with more hotel rooms has been on our wish list for a long time. Currently, we are conducting intensive research with external consultants on whether and how this can be implemented.

Away from the stress of everyday life. (Image zVg)

How is the gastronomy developing in your hotel?

The à la carte restaurant is very established and very successful with its concept. Every dish is vegetarian, and you can add meat or fish as you like. This summer, the «Sens» restaurant will become a stage for top chefs, welcoming Italian shooting star Matteo Morbini from June 13. On June 30, Marcel Koolen, the head chef of «7132 Silver» in Vals, Graubünden, will follow. Guests can look forward to more chefs cooking in the summer of 2024...

What is your personal motto in running the house?

Always be open to new things and have the courage to implement them. Conversely, this can also mean that a project may not succeed sometimes.

What is your insider tip in the area?

Apart from a private boat tour on the lake, definitely any activities on the Rigi.

What is the best advice you have received from your mother or father?

As long as you enjoy what you do, you are on the right track – just make sure you do it right.

Raphael Herzog began his career as a commercial clerk HGT at «Hotel Schützen» in Rheinfelden, where he gained his first marketing experience. He then worked for two years as advertising manager at «Circus Monti» and attended the Swiss Hotel Management School Lucerne. After graduating, he gained experience in Cape Town and Los Angeles before working with Ernst «Aschi» Wyrsch at «Steigenberger Belvédère» in Davos. Further positions as deputy director at «Arosa Kulm» and as director of «The Capra in Saas-Fee» led him to «Vitznauerhof» in 2018. In the first two years, he commuted with his crew between Vitznau in the summer and the «Waldhotel Davos» in the winter, before focusing entirely on the Vitznauerhof and reducing the seasonal closure in winter to three months. In May 2023, Raphael Herzog was named «Hotelier of the Year» by renowned hotel critic Karl Wild.