Hosting couple

Dominique Bergue-Hunziker

Dominique Bergue, born in  1980 in St. Gallen, grew up in Eggersriet and brings along a broad knowledge of hospitality. The first experiences within the hospitality industry she gained during her 2 years as a Flight Attendant at Swissair where she travelled around the world with the fleet. Thereafter she graduated as a Hoteliere/Restauratrice from one of the best Swiss Hotel Management Schools in Lucerne, where she completed internships in several departments such as Housekeeping, Kitchen, Service, Reception and Administration in many different renowned luxury hotels in Switzerland and across the world.

After this broad education followed 6 years working abroad in luxurious hotel chains, where she specialized in Front Office Management. These worldwide experiences she gathered at Hilton, Six Senses and Banyan Tree not only in the Indian Ocean (Seychelles, Maldives), but also in China and most recently in Oman. After these years of travel, the path lead her back home to Switzerland  with the desire to run her own hotel and restaurant together with her husband .

 

 

Louis Gerald Bergue

Gerald Bergue was born in 1974 in Malawi near South Africa as son of Mauritian parents. He finished his apprenticeship successfully as a chef at the ‘Centre Hospitalier des Casernes’ in Mauritius in 1992. His career as a chef began in Mauritius as Commis de Cuisine at the hotels Shandrani and Royal Palm with the Executive Chefs M. Ekkebus and de Matheis.

In his career, he has had made many contacts with renowned Executive Chefs from all over the world such as Maître Claude Davin, Paco Torranblanca, Santa Maria and Pierre Gagnaire who inspired him tremendously.

His culinary travels lead him around the world: Mauritius, Japan, Oman, the Virgin Islands, Maldives, Middle East and Seychelles. In these countries, he learned to combine these different refined and local cuisines with  French cuisine.

As a born Mauritian, in which country sun-enlightened cuisine is well-known, he was appointed in 2005 as Executive Chef at the luxury hotel chain Banyan Tree. Another highlight of his career was in 2009, being in the finals of the MENA awards in Dubai for the renowned chain Six Senses Resorts and Spa. These worldwide experiences and acknowledgments  fuelled his desire to fulfill his own dream and to open a small hotel and restaurant in Switzerland together with his wife (see OK Magazine Dubai, year 2007).