Burgenstock Resort Lake Lucerne, Switzerland’s newest luxury resort, is set to open this summer. With the opening, comes newly appointed culinary director, Mike Wehrle.
Chef Wehrle brings 23 years of experience with Michelin-starred restaurants and luxury hotels in Europe, Southeast Asia and the U.S.
As Culinary Director, Wehrle will be in charge of the resort’s 12 restaurants and bars which will feature French cuisine, Swiss and regional Alpine cuisines, Middle Eastern, Chinese, Indian, Japanese and Thai menus. He will also oversee the healthy cuisine options in the spa and banqueting facilities.
For the last eight years, Wehrle served as Executive Chef at The Peninsula Hotels in Bangkok, Chicago and Manila. Previously, he was with the Victoria-Jungfrau Grand Hotel & Spa in Interlaken, Switzerland for five years.
“We were searching for the right combination of experience and passion,” said Bruno Schopfer, the resort’s managing director. “Mike is classically trained and has managed kitchens at award-winning restaurants and luxury hotels on three continents. He is the perfect culinary professional to oversee our 12 restaurants.”
The Burgenstock Resort Lake Lucerne complex will include four hotels, housing a total of 383 rooms and 67 residences and bars. The resort will also have a 107,000 square-foot spa, meeting space for 900 people, several museums, a nine-hole golf course and multiple tennis courts. An onsite wellness center will feature facilities for medical check-ups, physical therapy and post-operative recovery.