About us

Team

Thomas Hofstetter, Waid host.
A trained cook and waiter, he had been managing director of the Roter Kamm restaurant in Zurich for 14 years before taking over the Die Waid restaurant with his wife Susanne in January 2004. Since January 2009 they have also been tenants of Restaurant Tessin Grotto in Zurich. He graduated from the Wirtefachschule and is a Swiss certified restaurateur. Thomas Hofstetter is married and the proud father of two adult sons.

 

Andreas Wichert, Managing Director.
Andreas Wichert has been a member of the Waid team since its opening on 22 April 2004 – first as Service Manager until 2006, First Operating Assistant from 2006 to 2009, as Assistant Managing Director from February to December 2009 and as Managing Director since January 2010. With his enormous expertise, his enthusiasm and charming appearance, he is not only a great host, but also a great role model for our employees.

 

Christian Hofstetter, Deputy Managing Director.
After completing his cooking apprenticeship at Carlton Zurich on Bahnhofstrasse, he gained experience for a year at the 5-star Hotel Atlantis by Giardino and for a few months at Gustav under the Italian top chef Antonio Colaianni. After a 4 month trip to South America, he attended the hotel management school in Zurich. He completed his 9-month internship at reception and service in the Grand Resort Bad Ragaz and then graduated with a diploma. Hotelier and restaurateur HF.

 

Robert Grauer, Operations assistant.
Mr. Grauer joined us in July 2011 as a restaurant specialist from Berlin. Through his experience in several management positions in Germany, his dedication and commitment as a restaurant specialist, we promoted him in February 2016 to Chef de Service and in March 2018 to Operations Assistant.

Srikantha Ponniah, Executive Chef.
Srikantha Ponniah, born and raised in Sri Lanka, inherited his culinary skills and knowledge from native Sri Lankan cuisine. His family has always enjoyed cooking a lot and so he learned early on to use spices such as turmeric, cumin, cardamom, cinnamon and cloves, which give the dishes a rich and complex aroma.

Arriving in Switzerland in 1991, he began his career as a chef shortly afterwards – successfully completing his apprenticeship in 1998. He has had a significant influence on WAID cuisine since 1997, when he was still under Alex Meier.

He has developed his skills and knowledge of Sri Lankan cuisine and created a fusion between Sri Lankan, Asian and Swiss cuisine that is unique. His dishes are known for their perfect combination of flavors and textures, and their authenticity. His particular passion is curries, which are made from a variety of ingredients. For example, the red curry sauce in the WAID WOK consists of around 30 (secret) ingredients.

Srikantha Ponniah is a luminary in his field and, as an ambassador for Sri Lankan cuisine, has contributed to making Sri Lankan-Asian cuisine better known and more tangible in Switzerland.

 

Timo Sobieray, Sous-Chef

Timo Sobieray, Sous-Chef.
Timo Sobieray joined the cooking team on April 1, 2018 and was looking for a new challenge in 2022 at the Schloss Wulfingen restaurant in Winterthur. He completed his apprenticeship as a chef at the Muggenbühl restaurant in Zurich-Wollishofen. After his apprenticeship, he moved to the Swissotel for eight years and to the Zollhaus in Chur for another four years.

Mr. Sobieray has a wealth of experience that he has gained over the course of his career. He is an accomplished chef with an eye for detail. He combines his passion for cooking with his love of exercise: in his free time, he likes to explore the surrounding area by motorbike or bicycle. His willingness to experiment is also evident in the kitchen, where he is always trying out new recipes. We are extremely pleased that he has been part of our cooking team again since March 2024.

History

History

von 1670 bis 1938

Around 1670, a country estate for noble urban families was built on the Waid, including a manor house, barn and garden, wells and farmland. In 1828, the Waid was first used as a restaurant, since 1835 with the so-called Speisepatent. During reconstruction work, a healing spring was discovered and a health resort was built next to the well-attended inn. In 1908, the city of Zurich acquired most of the property. The old Waidgut was converted into a municipal hospital. In 1878, the inn had been moved to the edge of the forest to its present location. In 1921, those in charge transformed the business into a non-alcoholic summer inn and, five years later, into the “Waidberg” restaurant. Up to this time the Waid had known twelve innkeepers.

1939

A large crowd of visitors was expected at the national exhibition in 1939 on the Waidberg (Zurich’s most famous vantage point). Therefore, the old restaurant Waid, a tavern and still on Wipkingen ground, was demolished and rebuilt to the right of it and consequently becoming part of Höngg. It opened on 5 May 1939 – one day before the official opening of the national exhibition “Landi 39”.

1939 bis 2003

From 5 May 1939 to 1947, Mrs. Schellenberg was the host at the Waid, followed by Karl Grau from 1948 to 1972 and Alex Meier in the years 1973 to 2003. In this time there was a comprehensive reconstruction with a large window front, new main entrance, kitchen, storage and cellar rooms, realized within only five months in late 1979 and early 1980.

In 1980, after the completion of this first major renovation after forty years, the restaurant was renamed Neue Waid. Mr. Meier retired at the end of 2003 after thirty successful years in the restaurant.

2004

Since 1 January 2004, Thomas and Susanne Hofstetter have been tenants of the property owned by the City of Zurich. Within just three months from January to mid-April 2004, the Restaurant Neue Waid was renovated by star architect Pia Schmid and subjected to a comprehensive facelift, which matched the two concepts of Jahreszeiten Restaurant and WOK Beiz. On 22 April 2004, the restaurant was reopened under the new name of Die WAID.

08./09. Juni 2004

In the night from 8 to 9 June 2004, the WAID restaurant fell victim to a devastating fire and had to be completely rebuilt.

Juli 2004 bis Mai 2005

In the time of the reconstruction after the fire, a fully functional tent restaurant with the name “Profisorium” was erected in the chestnut garden, so that the guests could still be served on the Waidberg. During the ten months in the tent, the two concepts of seasonal kitchen and WAID wok were offered – although on a slightly smaller scale – which the tent guests liked very much. There were even tears when the “Profisorium” had to be taken down at the end of May 2005.

ab Juli 2005

On 7 July 2005, the restaurant was reopened only 399 days after the fire. Various parts had been redesigned in a modern way. Since then, the two culinary concepts “Seasons – Kitchen” and “WAID – Wok” have shaped the ambiance on the most beautiful vantage point in the city of Zurich.

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Jobs

Restaurant The Waid Jobs – modern and innovative

Welcome to the exciting world of catering jobs! A place full of energy, creativity and passion. It’s not just about serving delicious food and refreshing drinks, but also about creating unforgettable experiences for our guests.

As gastronomy enthusiasts, we are always looking for new challenges and opportunities to improve our skills and expand our knowledge. We love experimenting with different ingredients and flavors to create unique and delicious dishes that delight our guests’ senses.

But gastronomy is not just about cooking and serving food. It’s also about interacting with our guests, creating a pleasant atmosphere and creating unforgettable memories. We love working with people and hearing their stories to give them an unforgettable experience.

The restaurant industry is a place where you can challenge yourself and grow. It takes hard work, perseverance and teamwork, but the result is worth it. When you choose a career in the hospitality industry, you join a community of passionate people who all share the same goal: creating unforgettable experiences for our guests.

++ We are looking immediately or by appointment: ++

Service employee in the Waid

Perhaps the most beautiful panoramic restaurant in Switzerland is looking for exactly you?

You would like:
-Serve your guests in a warm and caring manner
-Run your own service station in Zurich’s most popular excursion restaurant
-Actively live out your sales talent
-Work in a family working atmosphere where you count as a person
-Work in a team with friendly, international personalities
-Be able to earn really well

You have:
-An interesting personality and are between 20-45 years old
-Ideally completed training in the restaurant or hotel industry or experience in the a la carte and banquet sector
-A pleasant charisma and a well-groomed appearance
-German as a native language and speak English well
-Sense of humor
-Enjoy busy moments
-Honesty and loyalty in the blood
-co-invented the word resilience and motivation, so to speak

We offer:
– A varied job in two restaurant concepts with an additional banquet area and international guest clientele
– Interesting challenges with opportunities for individual development
– A professional experience that will definitely help you advance your life in many ways.
– A permanent contract for hopefully long-term cooperation
– If necessary, accommodation in our staff house
– Flexible application options
– Two full days of rest per week
– Upon request: further training opportunities with a career plan and advancement opportunities
– A digital time recording system in which every minute worked overtime is recorded and credited.
– The possibility of having the overtime worked paid out at the end of the month

Call now 043 422 08 08 or send an application to info@diewaid.ch.

We look forward to seeing you!

If you have any questions, we are happy to help you at any time.

Restaurant The Waid
Andreas Wichert
Waidbadstrasse 45
8037 Zurich
info@diewaid.ch

CHEF/COMMIS DE PARTIE (with room hour)

You have completed training as a chef and have professional experience in the position you are looking for. You have a self-confident demeanor, are a team player, are familiar with the processes in the a la carte and banquet service and are in control of pans and pots even in stressful situations.

We offer:
– A varied job in two restaurant concepts with an additional banquet area and international guest clientele
– Interesting challenges with opportunities for individual development
– A professional experience that will definitely help you advance your life in many ways.
– A permanent contract for hopefully long-term cooperation
– If necessary, accommodation in our staff house
– Flexible application options
– Two full days of rest per week
– Upon request: further training opportunities with a career plan and advancement opportunities
– A digital time recording system in which every minute worked overtime is recorded and credited.
– The possibility of having the overtime worked paid out at the end of the month

Have we piqued your interest? Would you like to become a member of our team? Send your meaningful application with CV, photo and certificates to:

Restaurant The Waid
Waidbadstrasse 45
8037 Zurich
kueche@diewaid.ch

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Partners

A network for good taste

Having the right network partners at one’s side in a catering business is neither a coincidence nor a matter of luck, but hard work in research and quality assurance.

 
 
 
 
When purchasing, we pay attention to the local and regional fresh products and attach importance to mutual partnerships being honest, trustworthy, reliable, consistent, market-driven and fair. The high quality and freshness of the goods play a decisive role in this.


Tessin Grotto. Our partner restaurant is only 485 meters away from us. Spring, summer, autumn and winter in the highest Grotto in Zurich! Enjoy fine wines from the largest Ticino wine cellar on the north side of the Alps in the house or in the garden. Ticino specialties based on old recipes and the hospitality you know from the sunny south of Switzerland. Our Ticino cheese fondue is also available all year round.
tessin-grotto.ch

 

Zweifel Wines. Zweifel in Zurich-Höngg. Yes, the ones with the chips. But not only! Zweifel also produces wines, on the one hand from its own plants in the surrounding region, on the other hand from imports from all over the world.

 

Vergani. Vergani, a 125-year-old family business, is one of the leading Swiss direct importers of Italian wines and grappas. Wine connoisseurs will find true trouvailles and excellent advice in the Vinoteca and Grapperia in Zurich’s Stadtkreis 3, which is managed by Reto Vergani in the fourth generation of the family. Meanwhile, Flavia, Luca and Gianni Vergani are the 5th generation to join the company. With the highest quality standards and the proverbial Anima – the soul of a good wine on the trail, the Verganis and their employees maintain close relationships with the most important producers. The depth of the Italian assortment is unique.

 

Bianchi. You have a good nose. In our family business everything revolves around the finest fresh specialities. Since four generations fish, crustaceans, tender meat, poultry and much more are our passion. May we whet your appetite?

 

Intercomestibles. 4000 traded products, a wide range of regional specialities, organically produced or fair-trade beverages, friendly service, personal and competent advice, short delivery routes and delivery times – these are the cornerstones. Intercomestibles has been supplying customers in Zurich for over 30 years. As as small business owned by its employees, the quality of its product range and services are just as important as fair and secure jobs.

 

La Ibense. La Ibense is a reliable partner who covers all frozen food segments in German-speaking Switzerland with an above-average range of first-class products. La Ibense is also the general importer of Les Vergers Boiron, the leading producer of freshly harvested frozen fruits and vegetables from France. As a subsidiary of Marinello + CO AG, it is committed to the same high standards.

 

Metzgerei Keller. Since 1934, Metzgerei Keller AG has been firmly anchored in the Limmat city and the region between the rivers Sihl and Rhine. We know our customers’ wishes and speak the same language. We cultivate the art of butchery in the best tradition.

 

Adwork. In our shop, you can look at products, have them shown and also get advice on site. Simply bring your device (computer, Mac, server, printer, telephone, TV, notebook etc.) with you and we will take a look at your favourite.

Marinello. For almost 100 years we have been supplying the gastronomy of and around Zurich with fresh fruit & vegetables, dairy products, frozen products and various specialities. Our lemon yellow delivery vans have become an indispensable part of the morning cityscape.

 

Sunnfarm. As a regional trading and production company from the beautiful Zürcher Unterland, we are your partner for eggs, egg products and pasta. It is our passion to fulfill the individual wishes, needs and demands of our customers. Creating security and trust through quality, fairness, reliability and honesty are the pillars of our business policy. Browse our website and discover our range of products and services.

 

Wegmann. We believe that the quality of our products and our openness is the best way to build and maintain trust with new customers.

 

Forno e più. Forno e Più s.r.o. – your reliable supplier of specialities from the different regions of Italy.

 

Bon Pastaio. Pasta from passion – is our DNA. Under the motto “Convenience like handmade” we have developed a wide range of frozen premium pasta with a lot of love and know-how. The finest ingredients and first-class quality are the foundation of our creations, completely without additives. Whether pasta classics, seasonal, Mediterranean pasta highlights or individual creations on request, we offer pasta delicacies for all needs of gastronomy and food service. Let yourself be inspired by our selection of fine pasta specialities.

 

Künzli butcher shop. The Künzli butcher shop is a family-run company based in Zurich that has stood for the highest quality and freshness for over 100 years. Owner Heinz Künzli is the third generation to run the butcher shop and attaches great importance to the processing of regional meat and sustainable production methods. metzgereikuenzli.ch

 

Panesano. Panesano is a bakery with passion that offers its customers the best quality and delicious taste. The diverse offering and friendly staff make Panesano a popular destination in Zurich Altstetten. panesano.ch

 

Landolt Wines. This makes the Landolt wine brand unmistakable: 5.7 hectares of vineyards in the city of Zurich alone, plus a further 6.8 hectares in the Weinland. Our experienced master winemakers and their staff cultivate these beautiful vineyards with love and intimate knowledge of the terroir.