Joschi Walch
Passions
Food, Travelling, Sustainability
It really would be hard to hide my love for food. I go to great lengths to get a personal impression of what the world’s best restaurants are up to at the moment. What they’re working on, what fascinates them, and what they’re striving for. I try to build on that at Rote Wand.
Joschi Walch
Joschi in dialogue with Fabian from FERUS
What does resonance mean to you?
It’s about being real and having a deep connection to the place you’re in. Take the food we have at Rote Wand: we’re not just putting ingredients on a plate, we’re creating a connection between a guest and the place they’re in, the people they’re with, and the food they’re tasting. That's the feeling we chase.
First memory of hospitality? Good or bad?
I always remember my mum, Burgi, making sure that everything was going smoothly in the hotel’s kitchen. She took care of the perfect crust on every pork roast that came out of the oven. She had an eye on the roast chicken, too, which was always exceptionally crispy. Even if guests wanted potato crisps or French fries, which are not traditional side dishes here, she never said ‘no’. She simply made them herself, from the best potatoes she could get her hands on.
Favourite hospitality experience/memory?
Perhaps I’m not allowed to self-nominate! But I’m crazy about the ‘Friends and Fools’ concept we have at Rote Wand. It’s a Centre of Excellence that accumulates and spreads culinary knowledge. We regularly bring in expertise, people who have done wonderful and fantastic things in their lifetime. We try to not only benefit from this knowledge ourselves, but also to share it with everyone at Rote Wand.
