Alexandra Ziörjen thought about closing her gourmet restaurant after a professional setback. But then she decided to fight and was rewarded

If this story wasn’t true, you’d think a screenwriter made it up. What Alexandra Ziörjen, German host of the Romantik Hotel l’Etoile in Swiss Charmey, experienced as her personal culinary fairytale is something she herself calls “sensational, an incredible story.” A story that began with a low point in the summer of 2018. And that ended in amazing success a half a year later. A perfect example of how one can go through a crisis and come out on top.

Action after paralyzing shock
When, last year, the head and sous-chef of her hotel’s gourmet restaurant Nova both quit at the same time, Alexandra Ziörjen lost her complete kitchen team from one day to the next. A shock. But after considering closing the restaurant, the trained chef decided to fight for her business’ survival – and, after 14 years, to tie on an apron again. An immense challenge considering the restaurateur is also the single mother of two boys aged six and nine.

An ambitious goal
Where on earth did she get the motivation? “It was a matter of the restaurant’s survival and that of twelve other employees for whom I am responsible. That’s what drove me on. And, of course, as the hotel owner and host I also wanted to prove to myself that I can overcome these difficulties,” Alexandra Ziörjen remembers this challenging time.

Another factor: Unlike most starred chefs, the Frankfurt native didn’t learn how to cook in a gourmet kitchen but with the LSG Sky Chefs at Lufthansa. The culinary training there is considered among the best in Germany. Alexandra Ziörjen was now able to draw on that training and her experience gathered in various prestigious restaurant kitchens. With her very own style, which she describes as “regional, fresh, different,” she has established Nova as one of the top gourmet restaurants in all of Switzerland.

Crowned with a star
Her success was crowned in February of 2019 when her kitchen received a Michelin star. “I was neither striving for that nor would I have ever thought it would happen,” the new starred chef says today with a laugh.

The double job of head chef and hotel manager plus raising two small children: Alexandra Ziörjen is often asked how she handles it all. During the crisis times, did she never have the feeling that it was all just too much? “Being organized is everything,” she then answers. And: “You can only achieve something by fully dedicating yourself to it. That’s often stressful. But other working women, for example nurses, have that too.”

Use time intensively
In her case, “full dedication” means a six-day week with up to 15-hour shifts beginning at 6:30 a.m. Breakfast with the boys; getting them ready for school. Then to the office, plan and go get purchases for the kitchen, menu discussions with her team, administrative tasks and, of course, cook. The Michelin star is not just an award but also an obligation.

Alexandra Ziörjen compensates for her lack of free time by trying to use the time she does have as intensively as possible. Especially in difficult situations, breaks are important. The single mother relaxes and gathers new strength by spending time with her sons (pic. above). At least Sunday is usually reserved for them. “It’s not about quantity but quality,” she says. Just as with cooking.

„You can only achieve something by fully dedicating yourself to it“