{"id":25117,"date":"2024-04-11T10:34:52","date_gmt":"2024-04-11T08:34:52","guid":{"rendered":"https:\/\/www.albris.ch\/?p=25117"},"modified":"2024-12-12T11:42:18","modified_gmt":"2024-12-12T10:42:18","slug":"commuter-between-sea-and-mountains","status":"publish","type":"post","link":"https:\/\/www.albris.ch\/en\/pendler-zwischen-meer-und-bergen\/","title":{"rendered":"Commuters between sea and mountains"},"content":{"rendered":"
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Our Chef de Service comes from Tuscany. As a trained sommelier, Maurizio Morelli knows how the right wine makes a good meal a better one.<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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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.<\/strong> The sea is only six kilometres from his house and Maurizio loves walking on the beach. \u201cEspecially when the sea is rough, it relaxes me and gives me strength for work.\u201d<\/p>

His place of work is 410 kilometers further north in the Kochend\u00f6rfer 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.<\/p>

\u201cYou learn a language by talking to people.\u201d<\/h4>

"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 Kochend\u00f6rfer. 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."<\/p>

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. \u201cOne person says dr\u00fc, the next drai, another dr\u00e4i. Such nuances are not always easy to understand,\u201d he explains with a smile.<\/p>

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 Sp\u00e4tzli and game specialties."<\/p>

From the very beginning, he felt at home with the fish tradition of the Kochend\u00f6rfer 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."<\/p>

\u201cFor me, wine is a cultural asset and a joy of life.\u201d<\/h4>

Maurizio usually works ten to fourteen days straight and then has three or four days off. "I am very grateful to the Kochend\u00f6rfer 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.<\/p>

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.<\/p>

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 B\u00fcndner Herrschaft or the Veltlin. Fine wines from traditional wine-growing regions in Italy and France complete the Kochend\u00f6rfer'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.<\/p>

\u201cWe get along great as a team. Also with the kitchen.\u201d<\/h4>

When asked what he likes most about the Hotel Albris, he says: \u201cThe good camaraderie. We get on really well as a team. Even with the kitchen, which is not a given in many establishments.\u201d Claudio Kochend\u00f6rfer praises Maurizio because he contributes a lot to the good atmosphere: \u201cHe is a great guy who gets on well with everyone.\u201d<\/p>

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.<\/p>

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 Kochend\u00f6rfer family.<\/p>

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.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Unser Chef de Service kommt aus der Toskana. Als ausgebildeter Sommelier wei\u00df Maurizio Morelli, wie der richtige Wein ein gutes Essen zu einem besseren macht. Seine Heimat ist Carrara in der Toskana, ber\u00fchmt f\u00fcr den wei\u00dfen Marmor, der in der Gegend abgebaut wird. Hier lebt Maurizio Morelli mit seiner Frau und den zwei Kindern: ein […]<\/p>\n","protected":false},"author":1,"featured_media":25120,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[],"tags":[],"class_list":["post-25117","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry"],"yoast_head":"\nPendler zwischen Meer und Bergen - Hotel Albris Pontresina<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.albris.ch\/en\/commuter-between-sea-and-mountains\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pendler zwischen Meer und Bergen - Hotel Albris Pontresina\" \/>\n<meta property=\"og:description\" content=\"Unser Chef de Service kommt aus der Toskana. Als ausgebildeter Sommelier wei\u00df Maurizio Morelli, wie der richtige Wein ein gutes Essen zu einem besseren macht. Seine Heimat ist Carrara in der Toskana, ber\u00fchmt f\u00fcr den wei\u00dfen Marmor, der in der Gegend abgebaut wird. 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