About

Welcome to EHL Swiss School of Tourism & Hospitality

two hoko apprentices in frontoffice in passugg

We are leaders in professional hospitality education, and strive to provide the best career opportunities for all our students.

Campus

EHL Campus Passugg

Swiss history and culture is all around you on campus, a 150-year-old hotel resort site that was once an internationally renowned spa hotel with healing mineral springs.

Careers

The hospitality industry is a vast career field with many opportunities for lucrative career growth, entrepreneurship and personal development.

Chat with students or our program advisors

Do you have questions about courses, careers, or studying at EHL Swiss School of Tourism & Hospitality?

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EHL Passugg's In-House Restaurants: A Gastronomical Journey

Experience a world of exceptional flavors and culinary techniques at EHL Hotel School Passugg's four in-house restaurants. Our talented students and seasoned professionals collaborate to create unforgettable dishes inspired by global cuisine. From fine-dining delicacies to Asian fare, each restaurant offers a unique dining experience that will tantalize your taste buds and leave you craving for more.

Homemade by EHL students: Embark on a unique journey

At EHL Hotel School Passugg, we offer hands-on hospitality education for our students. In their first semester, they work in one of our 4 in-house restaurants, where they cook and serve delicacies with the help of a professional chef and a service manager. Each restaurant has its own style and specialty, from the bistro to the fine-dining restaurant. Come and experience a gastronomical journey like no other.

Our in-house restaurants

Da Fortunat - Bio Cuisine

Enjoy organic, regional delights at Da Fortunat, the EHL Passugg’s school restaurant, which is the first to receive the prestigious Bio Cuisine label from Bio Suisse.

Discover Da Fortunat

Campigiana

A bistro-style restaurant where you can enjoy a casual lunch with friends, with options such as Cesar salads, club sandwiches, and burgers.

Discover Campigiana

Umami

Our Asian restaurant where you can taste fresh spring rolls, pad thai, sweet and sour chicken, Wonton soup, fried rice, and more.

Discover Umami

The Essence

Our fine-dining restaurant, where students learn to cook and serve in different fine-dine styles, under the guidance of chef Michael Pilman and senior lecturer Martin Jeffrey.

Discover The Essence

These are our experts behind the in-house restaurants

Alfred Zuberbühler

Executive Chef

Alfred Zuberbühler, an executive chef with over 20 years of international experience, leads the culinary team at EHL Passugg. With a wealth of knowledge from his time in the Maldives, Tunisia, Qatar, Egypt, Bahrain, Sri Lanka, and Dubai, Alfred brings a unique perspective to the kitchen. As a passionate chef, he shares his expertise with the culinary arts major students, inspiring them to explore global flavors and techniques.

Jan Euler

Restaurant Manager

Jan Euler has an impressive background in hospitality, starting with an education as a hotel professional followed by a two-year vocational training as a chef. He continued his education with a Bachelor of Business Administration in International Hospitality Management and gained experience in various positions in the hospitality industry across the globe, including Frankfurt, Austria, the Netherlands, and the USA. Since spring 2023, he has brought his extensive knowledge and leadership skills to EHL Passugg as F&B Manager, leading the service team with his passion for exceptional customer service and hospitality.

Michael Pilman

Chef at The Essence

Michael Pilman joined the EHL Passugg team as a chef and teacher in August 2024. Previously, he served for six years as the head chef at the "Golfrestaurant gladys" and the "Golf Bistro Heidiland," which was voted the best golf restaurant in Switzerland five times by golfers. His career has taken him through several prestigious restaurants with outstanding Gault Millau ratings.

Now, with his extensive knowledge and passion for culinary arts, Michael leads the kitchen at the fine-dining restaurant Essence, where he inspires students to create innovative and top-quality gastronomic experiences. His postgraduate diploma as a federally certified hotel manager and his advanced certification as a federally certified chef highlight his expertise in high-end gastronomy.

Martin Jeffrey

Senior Lecturer F&B

Martin Jeffrey has been a shining star at EHL Swiss School of Tourism and Hospitality for over 28 years. He honed his skills as a services specialist at Henley College in Oxfordshire before gracing the luxurious halls of the 5-star hotel Baur au Lac in Zurich. In 1995, he brought his expertise to the world of education and has since earned certification in restaurant management and teaching. His passion for service and education continues to inspire students and colleagues alike.

Dennis Thiem

Chef at Da Fortunat

Dennis Thiem, the talented kitchen maestro, has been delighting taste buds for many years as a seasoned chef. Hailing from the northern region of Germany, he infuses his German flair into the Swiss culinary scene, and for nearly two years, he has been passionately cooking up a storm at the EHL in-house restaurant Da Fortunat.

Alessandro Navari

Chef at Umami

Alessandro Navari has been working in the restaurant industry for over 17 years and brings a wealth of practical experience to the Umami at the EHL Hotel School Passugg. He began his career in Italy, where he worked as a pizza chef and grill chef. From 2017 to 2021, he worked as a pizza chef at the Hotel Romana in Savognin, where he was responsible for the wood-fired oven, the grill, and dough preparation. He then cooked at the Hotel Cresta in Flims, where he learned many new things from his head chef and implemented seasonal menus.

He has been working at the EHL Hotel School Passugg since 2023. He is taking over as interim head of the Umami kitchen and is temporarily bringing Italian flair to the Asian restaurant.

Sybille Geiser

Lecturer F&B

With her extensive experience in the hospitality and restaurant industry, Sybille Geiser brings a wealth of expertise to EHL Passugg. As a certified sommelier and seasoned lecturer, she has deep knowledge of fine dining and exceptional service. Her background as a host in renowned establishments and her expertise in wine consulting have sharpened her eye for outstanding hospitality. Known for her professionalism, passion for service, and dedication to education, she is a valued mentor to students and colleagues alike.

Michael Stoop

Chef at Campigiana

Michael Stoop has worked in the restaurant industry for many years. After graduating from EHL Hotel School Passugg in 2007, he gained extensive experience working in bars, seasonal winter sports resorts, SAC huts and renowned five-star hotels.

He then spent nine years shaping the culinary offerings of the Piranha Tapas Bar in Chur as head chef. He has also worked as a manager in various bars.

He now brings his diverse experience to Campigiana, while remaining closely connected to the industry in various roles.

Andre Messmann

Assistant Restaurant Manager at Campigiana

Andre Messmann completed his training as a hotel specialist in Düsseldorf, Germany. With nearly 11 years of experience at Starwood Hotels & Resorts in Rome, followed by roles as a restaurant manager in Dubai and Sydney, Andre's expertise is truly exceptional. Recently, he achieved a new degree as a restaurant manager, further expanding his skill set and enhancing the exceptional service he provides. Andre's professionalism and friendly personality are highly appreciated by both staff and students alike.

Lars Hellenbrand

Chef Pâtissier

Lars Hellenbrand, our talented pastry maestro, has delighted guests with his confectionery creations for nearly 30 years. From Germany to Ukraine and now in Switzerland, his expertise has graced the finest hotels. Previously, he served as the esteemed Chef Pâtissier at Zurich's renowned Dolder Grand 5-star hotel. Since 2015, Lars has been sharing his passion and knowledge with the students of EHL Passugg, leaving a sweet impression on all who encounter his delightful treats.

Manuel Jäggi

Production Kitchen Manager

Every day, Manuel Jäggi serves up delicious culinary creations to over 300 students and staff at The Market. As the dining hall of EHL Passugg, this vibrant eatery caters to the appetites of all, offering a wide range of delectable dishes. With his expertise and culinary prowess, Manuel ensures that everyone is treated to a dining experience filled with flavors and delights.

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Giuseppe Ciorciaro

Assistant Restaurant Manager at Campigiana Bar

Giuseppe, our charismatic barista, health enthusiast, and master storyteller at EHL Passugg, brings a touch of magic to our campus. After spending over 20 years in the USA, touring with a band and serving in diverse restaurants, he has returned to the enchanting mountains of Graubünden. With a passion for crafting healthy and innovative smoothies and drinks, Giuseppe delights guests with his creations. But it's not just the beverages that captivate; his captivating stories from his extraordinary life add an extra dose of intrigue and inspiration to every interaction.

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Host Your Event on EHL Campus Passugg

Our facilities can also be booked for business or private events such as weddings, staff parties or conferences. Would you like to celebrate a special occasion with your friends or family? Are you planning a company party or your Christmas dinner with your team?

We will be happy to create a unique gastronomic performance for you and your guests. Please contact our Restaurant Manager Jan Euler to plan your special event.

Explore your event options on EHL Campus Passugg

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