In the restaurant Thai Kitchen in Lachen SZ, a new pair of tenants has taken the helm: with Tipsuda Tongyoo and Frédéric Urech, two young hotel and gastronomy professionals, are responsible for the fate of the specialty restaurant on the upper Lake Zurich.
Thai Kitchen has been part of the Lachener gastronomy range since 2006 - since then, it has made a name for itself far beyond the region with lovers of authentic Thai flavors. The new hosts want to build on this: "We are happy to let our high quality standards flow into all areas of the restaurant and to implement fresh ideas for our guests," says Frédéric Urech.
The 30-year-old experienced the fascinating world of top hospitality and gastronomy from childhood; thanks to his father's director's stations, hotel legend Maurice R.L. Urech. They took the family to numerous well-known houses, such as the Hotel Beau-Rivage Palace in Lausanne or the Villa Principe Leopoldo in Lugano.
After graduating from the Hotel Management School in Bellinzona, Frédéric Urech moved to London in 2012, where he was responsible for three wine cellars as Chef de Rang at Mosimann's Belfry Private Club, and then in the Gong Bar at the Shangri-La Hotel to enlarge his knowledge in the cocktail and spirits secto. Then he moved to Djibouti Palace Kempinski as outlet manager for the opening of a new concept lounge before returning to Switzerland. This was followed by stops at The Chedi Andermatt as Chef de Bar as well as in the Kulm Hotel St. Moritz and at the Waldhaus Flims Alpine Grand Hotel & Spa in the area of Food & Beverage Management. Before to move to Lachen, Frédéric Urech accompanied the opening of the Ristorante Klingler in Zurich's Bahnhofstrasse since December 2017.
As a native of Thailand and a graduate of the Hotel Management School in Bangkok, Tipsuda Tongyo is not just a pro at the culinary arts of her homeland and hospitality management; she is also very familiar with the Thai Kitchen restaurant, where she has been working for two years.
Chef in the kitchen continues to be the long-time Thai kitchen chef Tuanjaj Sriphutta, who uses fresh, authentic ingredients and spices for her original recipes and takes into account the sharpness preferences of each guest.