Glow of contentment
In a culinary career spanning 47 years, Amrein served a three-year apprenticeship at a small hotel in Lausanne before spending 32 years at one of Switzerland's best hotels before opening his own restaurant.
He never goes home the same day he goes to his restaurant.
In Glow, he sometimes even washes the plates himself as he needs everything in his restaurant to be clean. "Diners could literally eat off the floor," says Amrein. "When I leave my restaurant at 2 am each day, it has to be spotless."
"To gain a Michelin star, the key is consistency. So when I'm not in my restaurant, I close it."
Every customer at Glow is personally welcomed and sent off by Amrein, and he even leaves a personal message on each bill. After the diners finish each dish, the plate will be sent back to Amrein-who gains feedback from what's left on the plate, and makes adjustments accordingly.
