Commuters between sea and mountains

His home is Carrara in Tuscany, famous for the white marble that is mined in the area. Maurizio Morelli lives here with his wife and two children: a nine-year-old boy and a seven-year-old girl. The sea is only six kilometres from his house and Maurizio loves walking on the beach. “Especially when the sea is rough, it relaxes me and gives me strength for work.”

His place of work is 410 kilometers further north in the Kochendörfer restaurant. Maurizio started working as a waiter two and a half years ago, and last summer he took over the vacant position of Chef de Service. The 39-year-old Tuscan is the successor to Umberto Sanino, who worked at the Hotel Albris for more than 20 years and has now taken on a new challenge as a train attendant with the Rhaetian Railway.

“You learn a language by talking to people.”

"Maurizio is following in big footsteps. But he is an experienced and excellently trained restaurant specialist with a lot of charm. We are very grateful for him," says Stephanie Kochendörfer. Maurizio is used to taking on management responsibility. He already worked as a chef de service in various five-star hotels in Forte dei Marmi, a sophisticated seaside resort not far from Carrara. But working in Switzerland and in the mountains was a change for him. "A lot of things were new and challenging for me, such as the German language or the culinary tradition."

He practices German with private lessons and online courses. However, he believes that you only really learn a language when you talk to people, especially when the guests speak Swiss German in various dialects in addition to standard German. “One person says drü, the next drai, another dräi. Such nuances are not always easy to understand,” he explains with a smile.

Several dishes on the menu were also new territory for him. "In Tuscany we have a light cuisine with few ingredients. A little olive oil, a dash of lemon, that's it. In the Hotel Albris, however, many dishes are prepared elaborately and with butter or even cream. I also didn't know Spätzli and game specialties."

From the very beginning, he felt at home with the fish tradition of the Kochendörfer restaurant, which has been awarded the Golden Fish seal of quality since 1985. "Of course I know a lot about fish, but I've never eaten perch before. I was surprised at how good it tastes."

“For me, wine is a cultural asset and a joy of life.”

Maurizio usually works ten to fourteen days straight and then has three or four days off. "I am very grateful to the Kochendörfer family for this arrangement. This means I can go home regularly and spend time with the family." It takes him a good four and a half hours to get through Milan without traffic jams. In Pontresina he lives in a small staff apartment provided by the Hotel Albris. He can also accommodate his family who come to visit during the school holidays.

Maurizio says he was born to be a waiter. He has never done any other job. Even as a young boy he loved serving coffee and cake at celebrations. So he went to the Scuola Alberghiera, the hotel management school, and trained as a restaurant specialist. He also completed all three training levels at the Italian Sommelier- Association.

Wine is his great passion and for him as a Tuscan, it is a cultural asset and a joy for life. The experienced sommelier knows how the right wine makes a good meal better. "Wine and food must be balanced in terms of taste. Neither one nor the other should dominate the palate." This harmony of taste often arises when the meal is combined with regional wine. Around a quarter of the wines on offer therefore come from the Bündner Herrschaft or the Veltlin. Fine wines from traditional wine-growing regions in Italy and France complete the Kochendörfer's exquisite wine list. In addition, there are constantly changing wine rarities. "The offers in our wine display case are sometimes very exclusive and extremely inexpensive compared to other places. We usually only have two or three bottles of the same wine on offer. Ask about it, it's worth it," recommends the head of service.

“We get along great as a team. Also with the kitchen.”

When asked what he likes most about the Hotel Albris, he says: “The good camaraderie. We get on really well as a team. Even with the kitchen, which is not a given in many establishments.” Claudio Kochendörfer praises Maurizio because he contributes a lot to the good atmosphere: “He is a great guy who gets on well with everyone.”

The Tuscan came to the Hotel Albris thanks to Stefano Bava, the chef-Sous. The two had worked for two years in a hotel in Pontresina and became friends. While Stefano stayed in the Engadine, Maurizio returned home because his wife had given birth to their second child.

Then came the coronavirus, which hit Italy particularly hard. The restaurants were closed, Maurizio had hardly any income and had to look for new ways of earning money. Stefano finally introduced him to the Kochendörfer family.

Maurizio likes being in Pontresina. "The work is fun and the area is beautiful. I love forest walks and the view from the Steinbock Promenade. But you have to dress warmly, I freeze here even in July," he says laughing.