Dietmar Zöscher
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Mr. Dietmar Zöscher - Food & Beverage manager
Food & Beverage manager
+43 5358 2000-7970
fb@stanglwirt.com
+43 5358 2000-7970
fb@stanglwirt.com
Eating and drinking are what keeps body and soul together. The glue required is provided by Dietmar Zöscher.
The children” says Dietmar Zöscher, and it is immediately clear what he means. They were the reason why he gave up his position as Deputy Manager of top hotels in Spain and Portugal and moved to Stanglwirt three years ago. Not that his family didn’t like the clement Iberian peninsula. But ever since finishing school the Styrian has preferred to trust in Austrian quality. And this holds true across the board: as the Food & Beverage Manager at Stanglwirt he ensures that palates and taste buds are tickled, that the best atmosphere prevails at celebrations fuelled by the culinary offerings, and that conference breaks are filled with exquisite delicacies. Although he modestly observes, “The sommelier and head chef are true specialists; it would be ridiculous for me to get involved in their choices”.
No place for mediocrity
In this case Zöscher first comes into play with regard to price negotiations. “The costs are however less of a problem. We are stringently focused on quality; the challenge is finding the best provider and building up a relationship”. Anything other than essential quality focus hardly ever emerges as an issue. “I believe that society is drifting apart - one group is concerned with quality, the other with price. The segment in the middle is disappearing”. He has lavish praise for the Stanglwirt guests: “Our guests are of course real connoisseurs when it comes to food and drink. But they don’t have any unusual special demands”. He has had a very different experience at other places, where guests from the suites made a kind of sport out of challenging the staff to meet ever changing and almost impossible whims. So why is it so different at Stanglwirt? “In my opinion it is thanks to the relaxed atmosphere in the hotel. Here you don’t need an evening dress or a dinner suit to be able to enjoy the very highest standards”. The high percentage of returning guests also adds to the relaxed conviviality, some people have actually known each other for many years. Zöscher believes that Balthasar Hauser has absolutely hit on a concept of the future with Stanglwirt: “People have been all over the world and on their travels they have forgotten just how wonderful being at home is”. Rather than stiff nobility, nature and familiarity are now in fashion - a development that the world traveller understands only too well. “I was 17 when I went out into the world and it is only three years now since I have come back. My family and I are amazed every day at all of the new things we still have to discover, right here”.
No place for mediocrity
In this case Zöscher first comes into play with regard to price negotiations. “The costs are however less of a problem. We are stringently focused on quality; the challenge is finding the best provider and building up a relationship”. Anything other than essential quality focus hardly ever emerges as an issue. “I believe that society is drifting apart - one group is concerned with quality, the other with price. The segment in the middle is disappearing”. He has lavish praise for the Stanglwirt guests: “Our guests are of course real connoisseurs when it comes to food and drink. But they don’t have any unusual special demands”. He has had a very different experience at other places, where guests from the suites made a kind of sport out of challenging the staff to meet ever changing and almost impossible whims. So why is it so different at Stanglwirt? “In my opinion it is thanks to the relaxed atmosphere in the hotel. Here you don’t need an evening dress or a dinner suit to be able to enjoy the very highest standards”. The high percentage of returning guests also adds to the relaxed conviviality, some people have actually known each other for many years. Zöscher believes that Balthasar Hauser has absolutely hit on a concept of the future with Stanglwirt: “People have been all over the world and on their travels they have forgotten just how wonderful being at home is”. Rather than stiff nobility, nature and familiarity are now in fashion - a development that the world traveller understands only too well. “I was 17 when I went out into the world and it is only three years now since I have come back. My family and I are amazed every day at all of the new things we still have to discover, right here”.
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