SHL alumnus Lukas Maurer's professional career in the hotel and gastronomy industry began with an apprenticeship as a baker, pastry chef and confectioner. Even before completing his apprenticeship, he knew that «this is not the end of my training!»
So, at the age of 17, he registered at SHL Schweizerische Hotelfachschule Luzern and started his studies in August 2008. «I knew very quickly that I would switch to the field of finance after graduating at SHL. The different practical experiences I gained during my studies made it easier for me to better understand and optimise processes and cost structures,» says Lukas.
In his 10-year career in finance, he worked through various positions in hotel chains and individual hotels. Along the way, he worked on the «Master of Advanced Studies (MAS) in Corporate Banking & Corporate Finance» at the ZHAW - University of Applied Sciences and proudly received the MAS diploma in 2020.
In the meantime, Lukas has specialised in all areas of financial corporate management and brings his in-depth knowledge to bear as CFO and Head of Group Office at the Giardino Hotel Group. The fact that he is very familiar with all aspects of the hotel and gastronomy industry continues to be an advantage for him and his current employer. This is because the Giardino Hotel Group, with its company «Giardino Services», offers individual consulting in the areas of analysis and strategy planning, hotel construction and renovation, revenue management and distribution, financial management and controlling, marketing and communication as well as graphics and design.
As we all know, you can't just work: Lukas is an adventurer, enjoys outdoor sports and is involved as a volunteer with an integration association as well as volunteering for the Swiss Green Liberal Party.
First SHL day
Autumn semester 2008
The SHL is
...the foundation stone for versatile and exciting careers
Most beautiful moment
Lunch after the wine list check with Mr. Baur
I will never forget it!
Preparation of 200 chicken "à l’americaine" during lunch service
What I miss
Lunch at SHL
As a resident of Zurich, I
like the variety; within walking distance of many good restaurants and at the same time within minutes of nature, for example Uetliberg
Always in the fridge
Micro Greens from Umami
Relaxing after a busy day
A run on Uetliberg
When I'm not working
I volunteer for an integration association as well as for the GLP.
Me in three adjectives
Curious, conscientious, aficionado
My job in three words
Analyse, optimise, control
Every day is different, but as an early riser I start work in the office at 6 a.m. at the latest and I use the quiet morning hours for the daily analyses of the hotels.
This is followed by various meetings with my team, the General Manager of the hotels and the CEO.
After a short lunch in the Group Office, I take care of contract management, optimisation and digitalisation processes, budget and forecasting in the afternoon.
After work you can often find me in the badminton hall or on the trails on Uetliberg.
Development of Giardino Services (consulting for the hotel industry)
Still want to achieve
To be CEO of a hotel group and get a political mandate
Ristorante Da Angela - the best Italian in Zurich par excellence
Hotel Castell in Zuoz (art and nature in beautiful Engadine region)
Me as a guest
I am an adventurer and always like to try the most special dishes.
Courteous and attentive service
Long waiting times
This should change
More appreciation towards gastronomy and hotel employees.
Makes me laugh
This person I admire
Last holiday destination
Rwanda & Uganda (Gorilla Trekking and Safari)
Dream Holiday Destination
The summit of Piz Palü
Catchy TuneStephan Eicher - Combien de temps
Auvernier Pinot Noir
I wish I could
...cook like Rolf Fliegauf