Mike Wehrle is the Culinary Director of the Bürgenstock Resort Lake Lucerne, Switzerland’s newest luxury resort. He brings 23 years of experience with Michelin-starred restaurants and luxury hotels in Europe, Southeast Asia and the U.S. Chef Wehrle is responsible for the resort’s 10 restaurants, lounges and bars as well as all banqueting facilities, and oversees a team of 95 chefs.
Over the past 23 years, Chef Wehrle has managed and cooked in the kitchens of luxury hotels and award-winning restaurants in some of the world’s renowned culinary capitals. For the last eight years, he served as Executive Chef at The Peninsula Hotels in Bangkok, Chicago and Manila. Prior to that, he was with the 224-room Victoria-Jungfrau Grand Hotel & Spa in Interlaken, Switzerland for five years. There, he held the position of Chef de Cuisine at the Gault Millau 16-point restaurant La Terrasse, and later, was Interim Executive Chef for the luxury resort’s five restaurants and bars.
In 2000, Chef Wehrle began his career at the InterContinental London Park Lane as Chef de Partie. He moved to the Romantikhotel Spielweg in Münstertal, in Germany’s Black Forest to be its Junior Sous Chef and Pastry Chef. Later, he served as Chef de Partie and then Second de Chef Cuisine at the three Michelin-starred L’Auberge de l’Ill Haeberlin in Illhaeusern, France. Chef Wehrle completed his executive master chef training at the Hotel & Gastro formation in Weggis on Lake Lucerne. In 2013, he received a Master Certificate in Hospitality Management from Cornell University.