Page 20 - ZSG Bordmagazin 2022

“Emotions are essential to good catering”
Full steam ahead! Under the leadership of Roland Thalmann, Zürichsee Gastro has looked after ZSG’s twelve on-board restaurants for almost 20 years. Now Thalmann is teaming
up with restaurateur Samuel Vörös to set the ZSG cuisine on a new course.
Passengers on the normal boat trips aren’t looking for culinary
experiments. They love the traditional dishes and many have a favourite they keep
returning to. But standing still doesn’t get you ahead, so the
ZSG on-board catering
service is adding a fresh twist to its range. Restaurateurs
Roland Thalmann and Samuel Vörös have joined forces and aim to steer the ZSG menu in a new direction.
“We’re not attempting to reinvent on-board catering. Our focus is more on im- proving the quality of individual menus. We’re looking at greater seasonality, careful product sourcing, on-site preparation where possible and honest goodness,” explains restaurateur Samuel Vörös. Now in his early forties, Vörös looks after around 25 catering businesses and hotels across German-speaking Switzerland. He isn’t new to the challenges of on-board catering. Following his apprenticeship as a chef and further training at the SHL hotel management school in Lucerne, his initial passion was for developing and managing catering businesses and hotels. He was subsequently in charge of catering provision on Lake Lucerne for eight years and then went self-employed. “But my passion for navigation and its gastronomic possibilities always remained with me after I left Lake Lucerne. During a series of talks with Roland Thalmann and ZSG, we eventually decided to