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Team

Team CULINARIUM ALPINUM

Peter Durrer

Host CULINARIUM ALPINUM
«The absolutely clear gastronomic positioning through the idea, the former monastery and the people involved make this project unique. I am a front-orientated host and fully motivated to get involved in the long-term direction of this ground-breaking project for my home canton of Nidwalden together with all employees.»

Jacqueline Bill

Head of Administration CULINARIUM ALPINUM
«I am involved with CULINARIUM ALPINUM because I didn't want to miss out on this unique opportunity to contribute my many years of experience in the hotel and catering industry to this extraordinary project.»

David Zurfluh

Chef
«At CULINARIUM ALPINUM, I want to work closely and directly with local producers to develop a comprehensive, seasonal and varied range of products and thus breathe new life into the Capuchin monastery.»

Andres Lietha

Managing Director from 1 November 2024

Susanne Bonetti

Communication
«Nature knows no jokes, she is always true, always serious, always strict, she is always right, and the mistakes and errors are always man's.`` This quote from Goethe fascinates me. The region and the Alpine region are at the centre of our work; it is about raising awareness of the importance of regionality in order to shape a sustainable future.»

Marie Pfammatter

Head of Consultancy and Projects Agriculture

Corine Niederberger

Administration and knowledge collection

Scarlett Dubois

Collection of knowledge
«A fine aroma wafts through the rooms - who doesn't associate fine food with their own biography? In the course kitchen, we create a lively meeting place where the culinary heritage of the Alps can be enjoyed together. This is where I wholeheartedly contribute my didactic and creative skills. I look forward to meeting people who are open to what is close and genuine.»

Sabine Mensch

Gardener Edible Landscape
«The most impressive time of the gardening year for me is always the beginning of spring. The perennials are often just dead leaves from the previous year. It looks desolate and lifeless. But just a few fingertips away, the piles of brown leaves turn out to be the guardians of budding life. Bursting with vitality, countless buds and shoots are waiting for the right time to shoot out of the ground and unfurl their magic. It is a pleasure for me to cultivate the ``edible landscape`` of the CULINARIUM ALPINUM and to rediscover the wonder of nature time and again together with other people.»

Stefan Röösli

Head of Data and Knowledge Management
«I am working as a freelancer for this unique project. The collaboration in the CULINARIUM ALPINUM, especially between agriculture and gastronomy, will increase and sustainably strengthen the quality and unique selling points of Switzerland's cuisine and the entire Alpine region.»
Peter Franken - CULINARIUM ALPINUM

Peter Franken

Freelancer consulting and projects
Jost Huwyler - CULINARIUM ALPINUM

Jost Huwyler

Project Manager Construction Coordination, H+H Management, Lucerne
«As a native of Central Switzerland, I am well acquainted with our region and yet I am always surprised at the rich culinary diversity that can be found in our region. Many threads come together at CULINARIUM ALPINUM, and I am happy to help bundle them into a culinary centre.»
Beat Heuberger - CULINARIUM ALPINUM

Beat Heuberger

Project Manager Finance and Fundraising, H+H Management, Lucerne
«The CULINARIUM ALPINUM with its orientation as a unique competence centre for regional cuisine fascinates me in many ways: emotionally charged content, exciting partnerships, great educational and guest potential and an ambitious business model. All of this deserves the greatest possible support!»

Lukas Kilcher

CULINARIUM ALPINUM advisory board and consultant for agricultural projects