February 24, 2017

Mike Wehrle has been appointed as Culinary Director at Bürgenstock Resort Lake Lucerne

Mike Wehrle has been appointed Culinary Director of the Bürgenstock Resort Lake Lucerne, Switzerland's newest luxury resort that will open this summer. He brings 23 years of experience with Michelin-starred restaurants and luxury hotels in Europe, Southeast Asia and the U.S. Chef Wehrle will be responsible for the resort's 12 restaurants and bars which will feature French cuisine á la Escoffier and César Ritz, Swiss and regional Alpine cuisines, Middle Eastern, Chinese, Indian, Japanese and Thai menus. He will also oversee the healthy cuisine in the spa as well as all banqueting facilities. Over the past 23 years, Chef Wehrle has managed and cooked in the kitchens of luxury hotels and award-winning restaurants in some of the world's renowned culinary capitals. For the last eight years, he served as Executive Chef at The Peninsula Hotels in Bangkok, Chicago and Manila. Prior to that, he was with the 224-room Victoria-Jungfrau Grand Hotel & Spa in Interlaken, Switzerland for five years. There, he held the position of chef de cuisine at the Gault Millau 16-point restaurant La Terrasse, and later, was interim executive chef for the luxury resort's five restaurants and bars. In 2000, Mr. Wehrle began his career at the InterContinental London Park Lane as chef de partie. He moved to the Romantikhotel Spielweg in Münstertal, in Germany's Black Forest to be its junior sous chef and pastry chef. Later, he served as chef de partie and then second de chef cuisine at the three Michelin-starred L'Auberge de l'Ill Haeberlin in Illhaeusern, France.

Mike Wehrle is an alumnus of Cornell | Executive and Professional Education – Class of 2013.

Food & Beverage Europe Switzerland Lucerne