In the hotel industry, staff often come and go as quickly as guests at the breakfast buffet. At Hotel Spitzhorn in Saanen, things are different: six senior team members have shaped the house for years, three of them since it opened in 2013.

Together, they bring 56 years of service to the table. In an industry known for high staff turnover, this level of continuity feels almost anachronistic. Internally, everyone is aware that such stability is anything but a given. It is rooted in a clear philosophy, one that understands leadership not as a strategy, but as a daily, lived practice.

At its core are clarity in communication and trust in individual responsibility. The head chef leads the kitchen, the maître d’hôtel the service, the housekeeper the housekeeping, yet everyone steps in for one another when needed. This sense of mutual support forms the foundation of the team.

Management deliberately chooses people who excel in their field and gives them the space they need. That includes personal responsibility, the freedom to make mistakes, and the expectation of continuous development. Authenticity is considered a central value: every personality is encouraged to be themselves, and every role is valued equally.

Six people, six different life paths, united by a passion for the craft of hospitality and a shared conviction:

“Spitzhorn is not a workplace. It’s a playground.”

Michel Wichman

SASCHA KOFFLER, 51
Head Chef at Spitzhorn for 6 years

Mr Wichman sometimes calls me a “pain in the ass.” That’s probably true. I’m a perfectionist, through and through. That doesn’t always make working with me easy.

What I particularly appreciate here is the freedom in my work. I choose my suppliers myself. I develop the menu according to my own ideas. Of course, I’m measured by costs and returns, but the trust is there. Mr Wichman lets me do my job.

Occasionally, I have more serious discussions with Mrs Wichman, especially regarding staffing budgets. I am a straightforward person, and I express my opinions openly and respectfully, but clearly. My motto: Love it, change it, or leave it. If something doesn’t work, you must be able to discuss it constructively.

Guests come for the classics: sliced veal, schnitzel, rösti dishes I’ve prepared a thousand times. Still, the rule applies: even a simple Geschnetzeltes deserves the highest quality. Alongside that, we offer creative dishes on the menu for variety, for our regulars, and for ourselves.

During the season, my sous-chef sees me more often than my family. It sounds crazy. It is. But every time I return after the off-season, I know again: this is exactly where I belong.

PAVO HRNJKAS, 59
All-rounder with a focus on technology and maintenance, at Spitzhorn for 12 years

Officially, I’m the caretaker. In reality, I’m responsible for many other areas as well: technology, the garden, guest transfers, service when needed, and even the kitchen. I worked as a chef for 23 years before coming here.

What keeps me here is the variety. Every day brings different tasks. And when I look back in the evening at everything I’ve accomplished, it fills me with satisfaction. The Wichmans value my work, and I can feel that. They are fair and supportive.

When I’m in the garden, guests often stop to ask about the roses or the flowers on the terrace. That makes me proud. Last year, I was ill for two weeks. When I returned, guests hugged me and asked how I was; they had been worried. That touched me deeply.

In three years, I’ll retire. That will be difficult. Even the quiet off-season in autumn is not easy for me, dark, foggy, calm. I already miss the hotel then.

For now, I am looking forward to the next three years. I also hope for a good successor who shares the same passion.

For me, Spitzhorn is more than just a workplace; it feels like a second home.

THABEA SCHNEITER, 50
Head Housekeeper at Spitzhorn for 12 years

Before joining Hotel Spitzhorn 12 years ago, I worked as a head of housekeeping in nursing homes, in accounting, and in service. Hospitality was new territory for me. Being part of a hotel from the very beginning means actively shaping it and developing the hotel further, optimising processes. That shared responsibility creates a special bond.

My area covers the entire hotel hygiene. Every room, every public space must be immaculate. That requires clear instructions. Mr Wichman describes my leadership style as consistent, firm, and at times uncompromising. That’s accurate. I may appear reserved on the outside, but those who work with me know my reliability and fairness toward the team.

Guest expectations have risen significantly over the years. Everything must be immediately available and flawless. Paradoxically, many arrive stressed despite being on holiday. But when they feel comfortable here, you sense it, and then they come back. That confirms our work.

For the future, I wish for continuity: a well-coordinated team, smooth processes. Successful hospitality lives from the interplay of all departments.

PHILIPP EDER, 27
Sous-Chef at Spitzhorn for 7 years

I’m the youngest on the management team, the “chick,” as they say. Some might think that’s difficult, working with colleagues twice my age. But it’s exactly the opposite. We communicate on equal footing, with mutual respect. I find that remarkable.

As sous-chef, I’m Sascha’s right-hand man. Without him, I wouldn’t be where I am today. He’s honest, fair, and supportive. He has clear guidelines that must be followed, but he also recognises when someone wants to improve and encourages it.

My passion is cooking. Braised dishes that simmer slowly for hours, a perfect sauce, and handmade spaetzle, that’s how I impress people.

I’m from Bavaria and now live in Château-d’Oex. Switzerland has become my second home. After stressful evenings, we sit together and reflect on the day. For me, loyalty means having each other’s backs in every situation, standing together as a team in good times and difficult ones alike.

DIRK OCKHUIJSEN, 58
Maître d’hôtel at Spitzhorn for 7 years

My path to Spitzhorn began unconventionally, with a musical performance. As a jazz singer, I played at the hotel’s opening with my band. Before that, I spent years trading underwear, including in the former GDR after the fall of the Berlin Wall. After my performance, Mr Wichman made me an offer. His reasoning was simple: “You love the mountains, and being a host also means being an entertainer.” He was right.

The beginning was difficult. Without formal hospitality training, I had to learn everything from scratch. But that challenge appealed to me. At the core of my work is service. It may sound old-fashioned, but that’s what it’s about: bringing joy to people. When guests are happy, so am I. That attitude shapes my daily work.

Spitzhorn allows me to work authentically. I don’t have to play a waiter; I am one. A fixed part of our culture is celebrating guests’ birthdays. The team sings together at the table, wholeheartedly and without restraint. Moments like these create connections that go beyond standard service.

Here, I can be who I truly am – every single day

NATHALIE GEADAH, 37
Head of Reception at Spitzhorn for 12 years

Mr Wichman sometimes says I’m his right and left hand. My domain is the reception: welcoming guests, guest care, correspondence, and administration. In direct contact with guests, one thing matters most to me: addressing each person individually and, whenever possible, by name. Digitalisation has reduced personal interaction. We actively try to preserve it. This closeness also defines Spitzhorn's family-oriented spirit. Mr Wichman puts it perfectly: “Spitzhorn is not a hotel with guests, but a hotel full of friends.” Those who stay here feel that authenticity and feel at home.

At the same time, guest behaviour has changed dramatically. In the past, bookings were made a year in advance; today, often just 48 hours before arrival. That challenges our planning but also makes the work exciting. I like it when there’s a lot going on.

This dynamic requires calmness and balance, my greatest strength. In hectic moments, I stay composed. The nicest compliment for my work is when guests say they felt comfortable and that they’ll be back. That’s why I do this job.

Consistency is no coincidence
Spitzhorn is more than a hotel. It is a place where people don’t simply fulfil tasks but live their vocation. Six leaders, six distinct personalities, one shared belief: hospitality grows from competence – and above all – from passion. Solid training and professional experience are essential, but that inner enthusiasm, visible in radiant smiles, thoughtful service, and uncompromising quality, defines true hosts.

This is carried by a leadership culture that doesn’t seek the spotlight but gives people room to grow. A culture where trust is as natural as clear words. Leading from the background, letting others shine and stepping forward when things get difficult. This principle creates stability in an industry defined by constant movement. And it creates a working environment where development is not only possible but encouraged.

Perhaps that is the secret of this house: a team that has grown together like a small family, a workplace that feels like home, and a hotel that becomes a place where guests feel seen, understood, and welcome.

Spitzhorn shows that true continuity is no accident but the result of a lived philosophy, renewed every single day.

Hotel Spitzhorn

Spitzhornweg 30 | 3792 Saanen
Tel. 033 748 41 41 | www.spitzhorn.ch