5 QUESTIONS FOR OUR BAR MANAGER, MICHAEL MÜLLER
Which spirit brings you to dream?
Mezcal and Sherry are two of my absolute favorites for mixing cocktails. Rum is also high on the list, especially Agricole rum.
Which ingredient can’t you live without?
I love fresh, fruity, and dry ingredients, although my preferences change with the seasons. Pear and quince are among my favorite fruits to mix with, but watermelon and guava are also strong contenders.
Where do you find balance outside of work?
I love the water and the sun, so whenever the weather and location allow, you’ll find me in the sea or on a lake. Whether it’s stand-up paddling, playing padel, or scuba diving, I enjoy it all.
What is your favorite spot at Château Gütsch?
Without a doubt, the American Bar. But I also love our castle park, where exciting events take place throughout the summer.
Why should people visit Lucerne?
Lucerne is a beautiful, small, yet diverse city with many stunning places to discover. It offers a little bit of everything without being overwhelming. I’ve been here for almost 17 years, and I’m still discovering new and exciting spots.
Michael Müller
Born on March 8, 1991, in Cairo, where he completed his high school diploma at the German School of Cairo.
My parents also worked in hospitality, mainly in the kitchen and service sectors. After school, I spent a lot of time in my father’s restaurant and bar in Cairo. After lunch and homework, I was usually allowed to play darts until I was sent home in the evening. Being a host and creating memorable experiences for guests is a passion that runs in our family.
At the age of 18, I moved to Switzerland in 2009 to attend the International Management Institute in Lucerne, where I earned a Bachelor’s degree in Hotel and Event Management. After working in various positions at the front desk, I discovered my passion for Food & Beverage—first in fine dining and eventually behind the bar.
After four years at the Palace Luzern, I was invited to join Château Gütsch, where I have now been managing the bar for the past eight years.