The Prognolite Ambassador Board

The Prognolite Ambassador Board is a body of experts from the hospitality industry. It advises Prognolite on strategy and the implementation of customer requirements in order to offer the greatest possible added value in the future. The main objective is to involve experts in the collaboration with customers and partners, to act as a source of ideas, as a contact person and as an advocate for AI topics in the hospitality industry. The board meets for regular exchanges, creating a space for discussion of current issues.

The Prognolite Ambassador Board works to improve market integrity, transparency and provides an institutionalized platform for dialogue among players in the foodservice industry.

The participants of the Ambassador Board also play an active role in events such as trade fairs or webtalks; on the one hand, in the thematic design, and on the other hand, in the context of discussion rounds and workshops.

Our Ambassadors

Urs Bischof

Former CEO of the Karstadt-Restaurants le Buffet

Urs is a manager with 10 years of experience in the food and hospitality industry. He was responsible for companies such as AICHINGER, DINEA Gastronomy, EATALY and the Karstadt le Buffet restaurants. As board member of the German Hotel and Restaurant Association (DEHOGA), he knows the needs of the hospitality industry like no other and provides us with valuable insights .

Samy "Big Sam" Scheller

Head Chef at Steakhouse Schmitte

Samy Scheller, better known as "Big Sam," completed his apprenticeship as a chef in 2001 at the Marriott Hotel in Zurich. Since then, he can look back on 20 years of experience in Gastronomy and has been entrusted with managing the kitchen at Steakhouse Schmitte since 2017. Since then, the master of the flames spoils his guests daily with a wide variety of meat specialties directly from the beech wood grill. He played a key role in the development of TimeTiger and also uses Prognolite products in his restaurant.

Lukas Alber

Gastronomer, food photographer & consultant Alber Foodnet

As a chef for many years, Lukas gained his experience in various countries and establishments. Until today he cooks as Head Chef at caterings in private settings. With the education "Food Responsibility" as well as co-founder of the sustainable gastro startup "Zum guten Heinrich" he focuses on sustainable business models in the field of food waste. As a gastro consultant he brings all passions together; cooking, food photography and consulting and supports Prognolite with his many facets.

André Hüsler

Co-owner Lagalante Hüsler & Partner AG, Hospitality & Retail Consultant

For 20 years, André held various management positions within the Migros Group, including Head of Gastronomy at Migros Aare and the Migros Cooperatives and was responsible for the strategic and operational management. Until 2019, he was CEO of the Saviva AG, the gastronomy wholesale division of Migros, the largest in Switzerland. With Hüsler, we have gained another expert from the industry.

Daniel Wiesner

Co-Managing Director Wiesner Family Gastronomy

Daniel practiced early in the family business, first with dishwashing and later also as a griller and as a pretzel seller. After studying business administration at the University of Zurich, he worked in marketing as well as accounting since the mid-2000s. In 2009, he then completely integrated himself into the family business and since January 2020, he has been managing the gastronomic company as co-managing director together with his brother Manuel. With his unconventional ideas he also inspires Prognolite.

Lukas Kuster

Owner & CEO salemcumpane GmbH

With Lukas as gastro consultant, Prognolite has a partner in whom renowned businesses place their trust. In addition to his many years of experience as a chef and head chef (15 points Gault Millau, Michelin Bib Gourmand), his strengths lie in the areas of strategic business development, conceptual design and implementation support. As owner & CEO of salemcumpane GmbH, he has made it his goal to support restaurateurs and hoteliers in their daily challenges.

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