As part of the JRE-community, Daniel Lehmann has played an active role in shaping its direction over the years, including five years as President of JRE. In this interview, we speak with him about his journey in hospitality, his involvement within the association, and the experiences and values that shaped his years of leadership. The conversation looks back at JRE’s evolution under his presidency while reflecting on the strength of its international community and the responsibility of passing it forward to the next generation.
Leading JRE: A Conversation with Former International President Daniel Lehmann
From the Kitchen to Today
Can you give us a short introduction with your name, your restaurant, and your location?
My name is Daniel Lehmann, and I am the owner and Managing Director of Boutique Hotel Moosegg, located in the beautiful Emmental region of Switzerland. The Moosegg enjoys a truly unique location on a hilltop, surrounded by nature and overlooking the Emmental valley, with magnificent views towards the Swiss Alps. It is a place where gastronomy, hospitality, nature and relaxation come together.
How did your journey in the culinary world begin, and what inspires you most in your work today?
Hospitality has been part of my life from the very beginning. I grew up in a restaurant, as my parents ran their own business, and gastronomy was also present on both sides of my family. From a young age, I helped in the kitchen and supported my parents during events, so this world became very natural to me.
After school, I completed an apprenticeship as a chef, followed by a second apprenticeship in service. I then had the opportunity to deepen my knowledge and gain experience in different restaurants and regions, including Zermatt, Davos and the Emmental, as well as abroad in the United States.
Eventually, my journey brought me to the Moosegg, where I initially worked as Executive Chef. A few years later, I had the opportunity to take over the business, and I have now been running it as owner and Managing Director for around 20 years.
What inspires me today is, above all, the daily interaction with our guests. At the same time, I am constantly driven by new ideas: What can we improve? What can we create next? How can we make the Boutique Hotel Moosegg experience even more memorable? For me, hospitality is never finished. There is always an opportunity to develop, surprise and create something new.
A Personal Approach to Cuisine
Can you describe the philosophy behind your restaurant and what makes it unique?
One of the things that makes the Boutique Hotel Moosegg unique is certainly its location. We are surrounded by the landscape of the Emmental, with beautiful views across the valley and towards the Alps.
But our philosophy goes much further than the location. Regionality is extremely important to me. Whenever possible, we work with farmers and producers located within approximately 15 minutes of the hotel. We complement these products with other carefully selected ingredients from across Switzerland. This close connection to our region is an essential part of our culinary identity.
Wine is another important part of the Moosegg experience. Our wine cellar features more than 1,000 different selections, and we believe that wine and food together can create truly memorable moments.
Ultimately, our aim is to offer our guests a place to escape from everyday life – whether they visit us for just one day or stay for several nights. With our outdoor wellness area, our Waldpark, our gastronomy and the surrounding hiking and biking trails, we want the Moosegg to be a place where people can slow down, enjoy themselves and recharge.
Passing on the Craft
What advice would you give to young chefs or hospitality professionals who want to follow in your footsteps?
I believe the most important thing is to do something you genuinely love. Hospitality requires many hours, long days and a great deal of personal commitment. Passion alone, however, is not enough. A solid knowledge of your craft and the willingness to keep learning are equally important.
And then you need a little pioneering spirit – the courage to try something new, to take risks and sometimes to choose a path that others may not immediately understand.
If you believe in what you do, stay curious, master your craft and have the courage to fight for what you love.
The JRE Community
How long have you been a JRE member? What made you join JRE?
I have been a member of JRE since 2012. I already knew several colleagues who were members of the association, and I had actually been approached about joining JRE earlier. At that time, however, I felt that it was simply too early for me.
Looking back today, I can say that becoming part of JRE was an important step, both professionally and personally. The association has given me a great deal over the years: friendships, inspiration, knowledge, experiences and a network of colleagues across Europe who share many of the same values and challenges.
Which JRE values are most important to you, and how do you put them into practice at your restaurant?
For me, one of JRE's greatest strengths is the connection between its members. The exchange with colleagues – both professionally and personally – is incredibly valuable. We can learn from one another, inspire each other and openly share experiences and ideas.
Another very important JRE value for me is quality. At the Moosegg, quality is not limited to the food on the plate. It is something that should be visible and tangible throughout the entire guest experience – from the ingredients and wines to the table linen, furniture, service, atmosphere and all the small details that a guest encounters.
Quality is not one single element. It is the sum of many details, and I believe this philosophy connects very strongly with the values of JRE.
Shaping the Future of JRE
How long were you on the board of JRE? What did this role represent for you?
My involvement at board level began in 2014, when I represented Switzerland internationally. From 2015 to 2019, I served on the board of JRE International as Treasurer, and from 2019 until 2024, I had the honour of serving as President of JRE.
These different roles gave me the opportunity to experience JRE from many perspectives. Serving as President was both an honour and a responsibility. For me, it was never about the position itself, but about contributing to an association that had already given me so much personally and professionally.
It was a privilege to work together with colleagues from different countries, cultures and culinary backgrounds, united by a common passion for gastronomy and hospitality.
What goals did you achieve as a JRE board member?
One of my main priorities was always to strengthen the sense of community within
JRE. I wanted to bring members together not only within their own countries, but also across national borders.
For me, JRE should be more than a collection of individual restaurants. Its real strength lies in thinking and acting as one international community, while still respecting the individuality, identity and culture of every member and every country.
During my time on the board, and later as President, we were able to turn several of these ideas into concrete projects. We introduced a new JRE voucher system and took the first important steps towards a loyalty programme for our guests. Both initiatives are designed to connect our members more closely with our guests and to strengthen the JRE brand across borders.
Another major step was preparing JRE for its future beyond Europe. We started laying the foundations for JRE to become a truly international organisation, with members and guests from around the world. I believe this is an important part of the next chapter of JRE.
A very special milestone for me personally was our 50th Anniversary Congress in Paris. So many colleagues, friends, board members and partners gave an incredible amount of time and energy to create a unique anniversary for our members. Being President during this historic moment was a great honour and something I will always remember with pride and gratitude.
But the 50th anniversary was not only about looking back at everything JRE has achieved since its foundation. It was also about asking ourselves what the next 50 years of JRE should look like. We took the first steps in defining this future – strengthening our international community, developing the brand, creating more value for our members and guests, and preparing JRE for the next generation.
Throughout all of this, one goal remained at the centre for me: JRE should stand for quality, personality, passion and genuine hospitality. Strengthening this promise and making it more visible and relevant to our guests was one of the most important goals of my time on the board and as President.
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JRE’s Role in Gastronomy
How do you see JRE contributing to the development of gastronomy?
This is a very good question – and also a difficult one, because our industry is currently undergoing significant change. Where exactly this transformation will take gastronomy is difficult to predict.
However, I remain convinced that quality will continue to be essential. At the same time, we need to listen carefully to our guests, understand how their expectations are changing and be prepared to evolve.
This is where I believe JRE can play an important role. We have a network of independent restaurateurs who have their own identities and philosophies, but who can learn from and inspire one another. We should respond to change without losing our individuality.
For me, the future of gastronomy is not about following every trend. It is about remaining open and curious, understanding our guests and our times, while still having the courage to follow our own path. JRE can help its members achieve exactly that.
Looking to the Next Generation
What advice would you give to the next JRE President?
I am always happy to share my thoughts and experiences with the next President whenever they are wanted. At the same time, I have always believed that an association like JRE must continue to pass responsibility on to a new generation.
That is important and healthy. New people bring new perspectives, new energy and innovative ideas. Every generation should have the opportunity to shape JRE in its own way while respecting what has been built before.
My door will always be open to JRE. After so many years of involvement, the association naturally remains very close to me. But I also believe that there is a time to lead and a time to step aside and allow others to take responsibility.
I am genuinely excited to see where the next generation will take JRE. I hope they will have the courage to challenge existing ideas, create something new and, above all, always remember that the true strength of JRE lies in its members and in the community they create together.
