Daniel Eikel übernimmt Küche in Hotel Schweizerhof Luzern

For one Luzerner Seeufer zum others: Daniel Eikel hat from 1. July vom Kultur- und Kongresszentrum Luzern (KKL) ins 5-Sterne-Hotel Schweizerhof Luzern wechselt. A tall chef Marcel Gerber follows.

The German war at KKL is one of many years sous chef and interim kitchen chef Event Catering. This is another chef at the Austrian 4-Sterne-Superior-Hotel Post in Ischgl and four years as sous chef at the German Michelin-Sterne restaurant Balthasar in Paderborn.

I am a Luzerner Traditionshaus who likes to watch the Neuzugang: «Daniel brings a breites Fachwissen mit. Seine Expertise and other arts became the team of the new high flight. Gerade in de Zeiten des Fachkräftemangels since wir froh, die vakante Führungsposition met een Full-Blut-Profi en Koch aus Leidenschaft zu können,” says Tobias Hofmann, Director of Food and Beverage and Mitglied der Geschäftsleitung.

Eikel schaue motivates and fuller Tatendrang auf seine neue Aufgabe: «I am happy, the enthusiastic kitchen team of the Hotel Schweizerhof Luzern is happy to work and participate in the Festival Hotel. After the first part of the time we had taken over the Zusammenhalt, the Hilfsbereitschaft and the Unterstützung in the Ganzenhuis, from Lernenden to its Management».

«francois mediterranean, modernly interpreted»
The Eikels handwriting has earned its stripes in the writing of the «Schweizerhof». In the hotel menu you will find some of the most diverse Tatars – from Fleisch-über-vissen to their vegetarian variations.

Long-term of the 32-year-old age Stamp for everything at the completely new restaurant concepts, which in Hotel Schweizerhof Luzern in naher Zukunft is planted. There is a cooking style as «Französisch Mediterranean, modern interpreted».

The first major event achieved Eikels Kochkünste in the form of a 4-course menu at the «White Night» of Mitte August, when the hotel prince of the «Schweizerhof» strolled into the long white table of the city. (mm)