Personalization and exclusivity are part of the marketing strategy in many companies. Knowing the interests and needs of the clientele and offering a customized range of products and services is also an important success factor for the catering industry. Since 2014, when people in Basel hear the words "exclusivity and culinary", they inevitably think of the Club de Bâle.
A members-only business club with a first-class restaurant for networking, dining and events. An outstanding view of the Rhine and Kleinbasel make this place the preferred business and leisure meeting place of Basel personalities.
For a good two years now, Chef de Cuisine Manfred Möller has been welcoming members to the Club de Bâle. The top chef, who grew up in Lower Bavaria, came to Switzerland in 1993, where he had various stations: as a chef at the Hotel Walserhof in Klosters, at Novartis and also in his own 1-star restaurant he stood behind the stove for some time. He learned how to cook and host from scratch in his historically rich apprentice business. In the inn, which was founded in 1629, everything was fresh and homemade and industrial products were dispensed with. Today, the chef de cuisine personally looks after the well-being of the members in the Club de Bâle, where he welcomes them with first-class service.
Manfred Möller describes the exclusive members' restaurant with its relaxed, discreet atmosphere as a "boutique kitchen. Here he can pick up on sensitivities, respond to the wishes and needs of his guests and plan the exquisite menu according to their personal preferences. The restaurateur particularly appreciates the creative freedom he has with fresh products and the close contact with members.
We spoke with the experienced top chef about his career path, his personal views around success, and the best professional advice he's ever received. Learn more about Manfred Möller in our interview of the month.
Mr. Möller, if you had taken a different path when you were younger, what would you have become?
"As a little boy, I probably would have said "farmer" because I grew up in the countryside. A very friendly farmer lived nearby, who often let me into his barn and patiently explained things to me. From the age of about 11, however, it was clear to me that I wanted to become a chef, even though I was advised against it at the time.
I hit the bull's eye with my career choice, but alternatively I would have loved to become a cabinetmaker. Wood is an elemental, living material that fascinates me - much like food. I like to create with my hands and all my senses, and when shapely things come out of it, it's all the more satisfying."
What is your favorite way to start your day?
"On the terrace of the Club de Bâle with a view of the Rhine and a cup of coffee in my hand. I find it wonderful to feel the energy of the water and enjoy the silence. It gives me an inner calm for the day. I used to think, the same view every day, that must be boring. But the opposite is the case: the Rhine looks different every day. The light falls differently, the colors change... I find it insanely beautiful to observe and to recharge my batteries for the upcoming workday.."
What does success mean to you personally?
"To put a smile on other people's faces through my own performance. In my profession, success for me is when a satisfied guest goes home with a smile. That shows me that he was successfully received and served and takes positive memories with him. After I closed my own restaurant, my employees said: "Where you go, we go". This testimony showed me that I am also successful in leadership and interpersonal skills.
In my personal life, I consider it a success when children have been raised to become mature, independent and free-thinking citizens. I am proud of the young adults who will become my children: my daughter, who recently came of age, as well as my 15-year-old son."
What would you work for free for a week?
"Teeming" with good friends outside in nature for a week with a winemaker (Graubünden for grape harvest, editor's note). From an old business relationship, which now exists for 25 years, I know someone who owns a small winery in Piedmont. I have a passion for good wine and I would like to tackle it myself someday and see the effort that goes into it.
In addition to this heartfelt commitment to the grape harvest, I would also like to help out in the alley kitchen. A life on the edge of society is not always self-inflicted. I would like to do something good for these people in need."
What was the best professional advice you ever received?
"'Serve only what you yourself will eat with pleasure.' This was the standard saying of my teacher. When you're 16, you think it's meaningless, but I had to experience the truth of this saying firsthand, and it's been my credo ever since. Everyone who works for me will internalize this and take it with them as a guiding star for their own career.
My teacher also used to say, 'With me you don't learn to cook, but to work. When you have learned to work, go out into the world and learn to cook. Today I understand that before pleasure comes work. Today I consider my work to be pure pleasure."
We would like to thank Mr. Möller for his contribution to this article. This interview was conducted by telephone.
Editor: Neslihan Steiner
Batterman Consulting Basel AG
Executive Search,
Byfangweg 1a, CH-4051 Basel
T +41 58 680 55 55
basel@batterman.ch
