How does one become a hotelier at Gasthof Hirschen?
According to my mother, I already wanted to be a hotelier at the Hirschen when I was four – without having the slightest idea what that actually meant. Later, I shaped my career path around this goal. At some point in Vienna, my father told me he wanted to hand over the business in two years. I was 25 at the time and had to speed up my plans a bit. So I switched to the Hotel Sans Souci in Vienna as Director of Sales and Marketing to gain more experience in the industry, and then I went on a bit of a culinary world tour.
Apparently, you had already gained experience in Paris and London as well…
Yes, I experienced quite a lot during my training. When I was 18, I worked at Claridge’s in London – my first real encounter with high-end hospitality. That experience shaped me to this day. You witness things there that you couldn’t possibly make up – both the good and the bad. At the time, the hotel was transitioning from the classic Old World clientele to a New World audience.
And in 2017, you took over the Hirschen from your father.
Once I got over the initial shock of having my future suddenly set in stone, I realized it was actually great timing. But the truth is, you first need to truly understand a business before running it. And there’s a big difference between wandering around as the owner’s son and actually being the captain of the ship. Up until then, I had only dreamed about it.
But growing up as the son of a hotelier must have had its advantages.
I’m incredibly lucky to be able to do all of this together with my sister Pia. And looking back, I’m really happy with how everything played out. Growing up as the child of a restaurateur, you often live a slightly different life than your friends. I honestly don’t remember if I saw that as a good or bad thing back then. But today, I see it as a huge blessing—our life was always exciting and full of adventure.
How many of the longtime staff accepted you as the new boss?
That was the hardest part. Some of the old team members are still with us, but we also had to part ways with quite a few. After a year, I realized I was spending too much energy on internal conflicts and not enough on the future of the hotel. Decisions like removing Wiener Schnitzel from the menu and replacing it with a rotating “fried dish of the day” led to weeks of heated debates – regardless of what the guests actually thought. But over time, things settled. Now, I have an incredible team.
What have you learned about managing employees after a few years?
You need people who truly understand your vision and are excited to be part of the journey. That takes a lot of energy at the beginning, but it pays off in the long run. A great hotel isn’t just a beautiful place for guests – it’s also a place where employees feel comfortable and enjoy working. If you inspire your team and show them trust, they become true hosts – and that’s something guests can feel.
How important is creativity, both in communication and in the business itself?
Creativity is everything when you run an owner-operated business. We have one big advantage: character. We’re allowed to have rough edges; we don’t have to recite polished scripts during check-in or check-out. We can be real people. That’s a card we have to play – it’s something Four Seasons or Aman simply can’t.
In 2024, you carried out a major renovation, adding a wellbeing area with a bathhouse and an outdoor pool. How long did you struggle with the idea of putting a swimming pool in the courtyard of a traditional inn?
That internal debate actually started with my parents back in the ‘90s. At some point, I reached the conclusion that I didn’t want to be dependent on the weather anymore. And I was completely convinced that the bathhouse would perfectly complement our offering. Planning and execution took almost six years – at times, it felt like it would never end. But now, we’re so happy we took the leap.
What is the signature Hirschen touch in the new bathhouse?
The fact that there’s a wine bar with an exquisitely and charmingly curated selection of wines. We continue to embrace the philosophy of celebrating moments as they come.
Plus, it doesn’t look like a typical wellness hotel. That’s where the Hirschen still stands apart from so many other places.
If that’s the case, I’m happy.
Does the core idea of the Hirschen remain unchanged?
The vision has always been to create an urban space in a deeply rural setting, where the contrast between a contemporary interior and the natural surroundings is pleasantly tangible. Over time, we’ve also become convinced that hotels are only as good as the people who bring them to life. That’s why we need to create spaces where people can connect. That’s the magic of a great hotel.
Do you have a favorite mountain tour you’d recommend to guests?
That question makes me smile – my receptionists hardly dare to ask me anymore because I always underestimate the time needed. I’m a passionate mountain runner and tend to recommend tours that are way too long. But if I had to pick one, I’d say the area between Hochälpele and Weißer Fluh. And for those who really want the full experience, take the detour to Firstgrat – it’s simply magical.
©Pretty Hôtels
PS
The Hirschen is perfect for those who appreciate stylish accommodation and exceptional cuisine – people who often miss a sense of soul in hotels and might discover a place that keeps drawing them back for years to come. A true home away from home.
Price
Doubles from 175 euros including breakfast.
Buchung & Kontakt
Hirschen – Fine Hotel, Restaurant & Spa
Hof 14
A-6867 Schwarzenberg
Austria
