Hotel Lucerne Supports Future Talent: Montana Apprentices at ZAGG
Hospitality, teamwork and real-world experience at Restaurant Dyhrberg
Developing young talent has always been a key part of the philosophy at the Art Deco Hotel Montana. As a leading Hotel Lucerne, we believe that the future of hospitality begins with high-quality training and hands-on experience. This year, four service apprentices from the Art Deco Hotel Montana are taking part in a unique project at ZAGG, working alongside 15 culinary apprentices from the Lucerne Cantonal Hospital (LUKS) to operate Restaurant Dyhrberg.
For all participants, the restaurant provides an opportunity to apply their skills in a professional environment and showcase their passion for hospitality and gastronomy.
A Strong Partnership Between Montana and LUKS
Restaurant Dyhrberg is the result of close collaboration between two institutions committed to excellence in service and culinary education. While the 15 apprentices from LUKS are responsible for preparing and presenting the dishes, the four Montana apprentices ensure a seamless and memorable guest experience in the restaurant.
As a renowned Hotel Lucerne, we know that outstanding hospitality depends on exceptional teamwork between the kitchen and service departments. At ZAGG, apprentices experience first-hand how both disciplines work together to create unforgettable dining experiences.
Tableside Service Takes Centre Stage
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This year's concept places a special focus on tableside preparation and plating. Guests can enjoy dishes that are finished and presented directly at the table, adding a personal and interactive element to the dining experience.
For the apprentices, this requires confidence, precision and excellent communication skills. It also allows them to demonstrate the high service standards that guests expect from a premium Hotel Lucerne experience.
Preparing for Success
Before the exhibition began, the apprentices spent considerable time preparing for their roles. One important highlight was a visit to LUKS, where the Montana apprentices gained valuable insights into the culinary operations and met the kitchen team they would be working with during ZAGG.
In addition, the entire team participated in a trial dinner. This rehearsal allowed them to test service procedures, refine workflows and ensure that every detail was ready before welcoming guests. These experiences not only strengthened professional skills but also built a strong sense of teamwork.
Mastering the Wine List and À-la-Carte Menu
Restaurant Dyhrberg offers guests a complete restaurant experience, including an à-la-carte menu and a carefully selected wine list. To provide professional recommendations and answer guests' questions confidently, the apprentices are required to memorise both the menu and the wine selection.
This level of preparation reflects the high standards associated with the Art Deco Hotel Montana and demonstrates the dedication expected in a leading Hotel Lucerne establishment.
Shaping the Future of Hospitality at Hotel Lucerne
The ZAGG project highlights the importance of practical education and real-world responsibility. Together, the four Montana service apprentices and the 15 LUKS culinary apprentices operate Restaurant Dyhrberg with professionalism, enthusiasm and teamwork. As a respected Hotel Lucerne, the Art Deco Hotel Montana is proud to support the next generation of hospitality professionals and provide opportunities that inspire growth, confidence and excellence.
