Carmen and Amade Kalbermatten are already managing the Moosalp restaurant in the second generation. Her son Jeremy is already in the starting blocks as the next generation. He is currently in his last semester at the Lucerne Hotel Management School and has completed internships at renowned addresses in Meggen, Saas-Fee, St-Luc and Lisbon. Yet his most formative experience was growing up in the Moosalp restaurant.

How does Jeremy see the future of Restaurant Moosalp? We're asking.

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‍Jeremy, what was it like for you to grow up in a family that has run a successful restaurant for generations?

As a child, I didn't even notice the success that my parents Amade and Carmen achieved with the restaurant. Yet I felt that my childhood was different from that of my friends. While my colleagues went on vacation in summer, we spent our holidays in spring and autumn. Back then, I didn't like having guests over for dinner all the time — I'd rather have my parents all to myself. Today I'm looking at it from a different perspective. I can now see how much passion and dedication my parents have lived as hosts since the very first hour.

What are your earliest memories of Restaurant Moosalp?

Early on, I helped out wherever a helping hand was needed: This included preparing vegetables and picking up small scraps of paper from the ground. But I associate the most intense memories with the experiences with my sister Priscilla. I remember setting up a tent behind the restaurant and having regular picnics there. I played soccer with my father “im Moos”. My mother pulled me across the countryside in a small car. We experienced the nature, the forest and the wilds of the Moosalp up close. I don't want to miss these experiences. They have influenced me and made Restaurant Moosalp my home.

Can you remember the moment when you knew that you wanted to follow in your father's footsteps?

There is no one moment that was decisive; this need has grown over time. My father advised me not to follow in his footsteps for a long time and always emphasized how exhausting working in a restaurant was. It was a “Hüera Chrampf.” That's why I originally wanted to become an airline pilot. But in the end — and luckily — I chose Restaurant Moosalp. My grandmother Balbina is relieved that the restaurant remains family-owned, and so am I.

What did you learn from your father Amade and mother Carmen about running a restaurant?

Standstill is not an option. You always have to look for new ideas, invest continuously and always be creative.

Which traditions of the Moosalp restaurant do you absolutely want to keep?

The first dish that was served at Restaurant Moosalp 60 years ago was a raclette over an open fire. This tradition is still alive today and will continue to exist in the future. Of course, you will still be able to enjoy the world's best cream slices in moss.

Do you have a role model or mentor in gastronomy who inspires you?

My parents are my biggest role models. They have inspired and motivated me since I was a child. I learned from them how important it is to treat guests and treat them like friends. They showed me what it means not only to act as a host, but to live as a host.

During internships, I also learned how to keep calm in stressful moments in the kitchen. That is an important feature.

What is your vision for Restaurant Moosalp?

I want to stay true to my parents' philosophy that standing still isn't an option. A lot of ideas are buzzing around in my head, but I won't tell you more yet.

How do you feel about the imminent handover of the restaurant?

I feel joy and motivation and am eager to start the future. My goal is for both guests and employees to feel completely at ease at Restaurant Moosalp. The guests should enjoy being with us, and the employees should also enjoy coming to Moos.

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