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.
Sarah Stirnimann, Assistant Managing Director
After graduating from the Belvoirpark Zurich hotel management school, Sarah Stirnimann joined the Waid team in April 2020. Before that, she worked in the upscale gastronomy and hotel industry in Austria, Germany and Switzerland. With her natural manner, she ensures lively and honest gastronomy, which is always geared towards the well-being of the guest.
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.
Nico Winteler, Service Manager.
Nico Winteler joined the Waid team in March 2008 as a service employee. Thanks to his many years of professional experience, his friendly nature and his flair for a beautiful ambiance, he was soon promoted to Service Manager and has been supporting the management team in this position ever since.
Ines Kretzschmar, Service Manager.
Ines Kretzschmar joined us again in April 2019. From 2012 to 2015 she was Chef de Rang in the Waid. She is a trained specialist in the hospitality industry and completed her training in Germany. Due to her outstanding performance and her sympathetic charisma, the Hamburg native was promoted to service management on September 1, 2020.
Jean-Luc Boutilly, Executive chef.
The Waid is extremely fortunate to have this unique personality with his passion, experience and extensive cooking knowledge in its team since 2007. With up to six additional season menus with completely new dishes, Jean-Luc Boutilly not only surprises our guests but also encourages all his employees to strive for new achievements. In addition to his demanding job, he is the proud father of two sons and a husband.
Srikantha Ponniah, Wok Chef.
Since the opening of the restaurant the WAID in 2004, Srikantha Ponniah is our good soul in the Wok kitchen and surprises our guests and us again and again with completely new creations. At the beginning of 2018 he was promoted to chef due to his longstanding and great commitment. Sri Ponniah is happily married and the father of a son.
Timo Sobieray, Sous-Chef.
Timo Sobieray joined the kitchen team on April 1, 2018. He completed his cooking apprenticeship in the Muggenbühl restaurant in Wollishofen. After his apprenticeship, he moved to the Swissotel for eight years and to the customs house in Chur for another six years. Mr. Sobieray is an accomplished cook with an eye for detail and loves to drive around on his motorcycle or bicycle and is always happy to try out new recipes.
Christian Hofstetter, Sous-Chef.
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.