Biography
MIKE WEHRLE Corporate Culinary Director, The Bürgenstock Collection
Mike Wehrle has been part of the company since 2017 and now heads the entire gastronomic offering for The Bürgenstock Collection. Originally from Waldshutzerland, Mike is responsible for the culinary arts at the Bürgenstock Resort Lake Lucerne, Hotel Schweizerhof Bern & Spa, as well as the Royal Savoy Hotel & Spa Lausanne. This includes 16 restaurants, lounges and bars, all banquets and more than 150 cooks for the entire hospitality group. Additionally, he is in charge of the F&B concepts of The Bürgenstock Collection, the promotion of young talent and the positioning and establishment of The Bürgenstock Collection as an international beacon of fine dining. Mike Wehrle is renowned for his expertise in French haute cuisine, Asian and Oriental dishes as well as traditional Swiss cuisine. His culinary career spans 29 years, with experience in Michelinstarred restaurants and luxury hotels across Europe, Southeast Asia and the United States. From 2017 to 2022, Mike Wehrle acted as Culinary Director of the Bürgenstock Resort before taking on his current role as Corporate Culinary Director. Before joining The Bürgenstock Collection, he Bürgenstock Hotels AG T +41 41 612 60 00
6363 Obbürgen, Switzerland
info@burgenstockresort.com
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