The Owners Marianne & Armando are trained and qualified SWISS hospitality managers with a shared passion - spoiling guests! By Marianne Faes 5 February 2024, 18 days ago Last updated 11 February 2024, 12 days ago private sales of property in Hawkes Bay Table of Content The Swiss Restaurant we owned and managed for 27 Years Fine Dining Entree and Dessert Concept Marianne Faes Armando Faes The Swiss Restaurant we owned and managed for 27 Years Zuerich It was a huge opportunity to realise our dream restaurant one day when we both became qualified hotel managers in our twenties. Our restaurant exuded a more authentic charm in its early days, a testament to its evolution. Armando embarked on this gastronomic journey at the tender age of 23, initially serving as the executive chef before transitioning into a managerial role. Marianne joined the team subsequently, swiftly assuming the reins and thereby allowing Armando the opportunity to establish a new enterprise dedicated to producing gourmet food for the upscale retail market. Fine Dining Restaurant Muggenbuehl Zuerich The charming Swiss Building built in the 16th century with two restaurants and multiple rooms for privat events. Our primary focus was fine dining with that extra WOW factor. Entree and Dessert Concept Degustinis and Dolcinis Professional Chefs and Pastry Chefs presented their Entrees and Desserts from Trolleys which added entertainment and fun to the dining experience. Guests could choose Mini Portions of European Food classics - a bit like a Sushi Bar. Marianne Faes Schoenenberg shovelling snow Marianne started her career in a Swiss Bank but soon decided to swap her accounting job to become a Hotelier. Marianne managed the restaurant on her own. Balancing the demands of a bustling restaurant with the responsibilities of motherhood and business ownership presents unique challenges. Motivated by a desire to prioritize family, the decision was made to bid farewell to the restaurant after 27 years and embark on a new chapter in New Zealand. Armando Faes Christchurch celebrating Graduation After Armando sold his Food producing company to UNILEVER and after working as Freelancer R&D to support his product line for five years, he became a stay home dad. He often says this was the best time of his life. Armando often made fun of an easy job managing a household and looking after kids. That soon changed in a very respectful attitude towards all stay home mums and dads. Perhaps it was that time when the dream was born to come to New Zealand.