LUCERNE, Switzerland, February 24, 2017 – Mike Wehrle has been appointed Culinary Director of the Bürgenstock Resort Lake Lucerne, Switzerland's newest luxury resort that will open this summer. He brings 23 years of experience with Michelin-starred restaurants and luxury hotels in Europe, Southeast Asia and the U.S.

Chef Wehrle will be responsible for the resort's 12 restaurants and bars which will feature French cuisine á la Escoffier and César Ritz, Swiss and regional Alpine cuisines, Middle Eastern, Chinese, Indian, Japanese and Thai menus. He will also oversee the healthy cuisine in the spa as well as all banqueting facilities.

Part of a CHF 550 million luxury resort complex that encompasses 383 rooms in four hotels, 67 residences and bars, the Bürgenstock Resort Lake Lucerne will have a 107,000 square-foot spa, meeting space for 900 people, several museums, a nine-hole golf course and three championship tennis courts. A wellness center will feature facilities for medical check-ups, physical therapy, post-operative convalescence and wellness programs. Great care has been taken to preserve the historic ensemble of hotels – including the 1905 Palace and the 1879 Taverne – that all rest on a high ridge above Lake Lucerne.

Over the past 23 years, Chef Wehrle has managed and cooked in the kitchens of luxury hotels and award-winning restaurants in some of the world's renowned culinary capitals. For the last eight years, he served as Executive Chef at The Peninsula Hotels in Bangkok, Chicago and Manila. Prior to that, he was with the 224-room Victoria-Jungfrau Grand Hotel & Spa in Interlaken, Switzerland for five years. There, he held the position of chef de cuisine at the Gault Millau 16-point restaurant La Terrasse, and later, was interim executive chef for the luxury resort's five restaurants and bars.

In 2000, Mr. Wehrle began his career at the InterContinental London Park Lane as chef de partie. He moved to the Romantikhotel Spielweg in Münstertal, in Germany's Black Forest to be its junior sous chef and pastry chef. Later, he served as chef de partie and then second de chef cuisine at the three Michelin-starred L'Auberge de l'Ill Haeberlin in Illhaeusern, France.

"We were searching for the right combination of experience and passion," explained the Resort's Managing Director Bruno Schöpfer. “Mike is classically-trained and has managed kitchens at award-winning restaurants and luxury hotels on three continents. He is the perfect culinary professional to oversee our 12 restaurants,” said Mr. Schöpfer

“The Bürgenstock Resort Lake Lucerne is the most extensive luxury resort project on the horizon in Europe,” noted Mike Wehrle. "I am thrilled to be part of such an exceptional team, and I am bringing my energy and dedication to this exciting new position," Mr. Wehrle said.”

Mr. Wehrle completed his executive master chef training at the Hotel & Gastro formation in Weggis on Lake Lucerne. In 2013, he received a Master Certificate in Hospitality Management from Cornell University.

For further information, please visit Bürgenstock Resort Lake Lucerne, email info@buergenstock.ch or call 011 41 41 612 9010.