Andrin Willi
Andrin Willi is one of Switzerland’s most prominent hospitality experts. As a trained hotelier, epicurean consultant, author, and host, he combines—like few others—deep industry knowledge with a gift for telling stories that stick. As a Gastroimpuls Ambassador, he embodies refined enjoyment, thoughtful communication, and an approach that views hospitality as a craft.
Ever since he was a child, his world has revolved around food and drink: Having grown up in a family of restaurateurs, he has firsthand experience with the restaurant industry. Today, he advises renowned companies, hotels, and restaurateurs, writes books, moderates panel discussions, and, through the Andrin Willi Hotel Rating, provides annual guidance in one of Switzerland’s most demanding industries.
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From Editor-in-Chief to Epicurean Consultant
As the former editor-in-chief of *marmite*, *Salz & Pfeffer*, and *Vinum*, Andrin Willi has shaped the most important publications in Swiss food and drink culture. Anyone who wanted to understand the industry during those years read Andrin Willi.
Today, he works as a freelance content creator and epicurean consultant, advising companies, hotels, and restaurateurs at the intersection of marketing and hospitality. Clients such as Valser, ZFV, Zurich Tourism, Saviva, and Andreas Caminada value his ability to focus on what matters most and his flair for language.
In addition, he is a host on SRF1, gives lectures, writes columns, and serves on the boards of the Mühle Tiefenbrunnen in Zurich and the Teufelhof in Basel.
The Andrin Willi Hotel Rating
For years, Andrin Willi has been in charge of the annual hotel rating, which recognizes the 150 best hotels in Switzerland. It is published as a book and in the *NZZ am Sonntag* and has established itself as a reliable guide for both the industry and discerning travelers alike.
Behind the rating lies the same standard that characterizes all of his work: recognizing true quality, clearly defining it, and making it accessible to a wide audience. It’s an approach that Gastroimpuls shares.
