How did the Swiss Chalet get its name

The “Swiss-Chalet” in Merlischachen is open again

The “Swiss-Chalet” in Merlischachen is open again

Under the new management of Noel Egloff, the “Swiss-Chalet” in Merlischachen is gradually returning to normal operation.

The Zurich hotelier Noel Egloff succeeds the previous management couple Jeannine N. and Karel Nölly. “We are ready to reopen the restaurant,” emphasizes Noel Egloff, the new director of the “Swiss-Chalet” in Merlischachen. With his 38-strong team, he relies on “high quality, tried and tested classics and creative news as well as hospitality, enjoyment and joie de vivre”, as stated in a media release.

The “Swiss-Chalet” in Merlischachen is now returning to “normality” in stages. The Schloss-Hotel and the “Swiss-Chalet Lodge” are open for overnight stays, the Badi-Lounge at the lake is in operation. Since yesterday, guests have been spoiled with culinary delights in the Swiss-Chalet restaurant. Four employees who have something to say met for a photo session.

Second home in the chalet

Noel Egloff was entrusted by the Board of Directors of Hotel Merlischachen Holding AG with the task of continuing the tradition of the renowned “Swiss Chalets” at a high level. The 32-year-old dipl. Hotelier-restaurateur HF from Kilchberg is looking forward to this challenge.

«The 'Swiss Chalet' is not just a business like any other, it is an institution with a great history and an excellent name. It is important to take care of this. " And: “A lot of good work has been done here in recent years. We don't want to reinvent everything, we want to keep what has been tried and tested and combine it with new aspects. "

As Head of Food and Beverage, Markus Inauen is also the new host in the “Swiss-Chalet”. The man from Eastern Switzerland can look back on a classic career in the catering sector. Among other things, he worked for «Tavolago» in Lucerne for 15 years. The new head chef is Thomas Bründler. In 2003 he completed his apprenticeship as a chef in the “Swiss Chalet”. After a few years of “wandering” and completing his training as a chef, he returned to his former apprenticeship five years ago. Christine Beeler from Merlischachen has been working in the Schloss-Hotel for over 40 years. Her many years of experience are highly valued by the guests at reception. She trained apprentices, including the best commercial graduate of her year in the canton, supervises interns and took care of accounting and general office work. Even if she is already of retirement age, Beeler can still be found three days a week in the Schloss-Hotel. "For me, the 'Swiss Chalet' is my second home."