Hospitality Industry
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Alumni Story: Samuel Friedman

EHL Insights
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The School Hotel of SSTH was a beautiful home for me for three years, until I was allowed to finish my HF study to the Hotelier Restaurateur in 2007.

I made a short detour into the system gastronomy, the decision to return to the service-gastronomy was one of the best decisions in my professional career.

"Never run empty"

one of the sentences I use over and over again in my job as managing director of Kai Sushi Schiffbau in Zurich. It's very enjoyable for me to combine a great product with a super service and to always respond to the wishes of the guests. That's why I keep telling my team "Walk the extra mile".

As a leader, I set a good example and motivate with my actions: "Don't do as I say, do as I do".

We believe that love makes everything better: the earth, the people and our food.

It's only when we love that we're creative. We combine traditional sushi with exciting new discoveries from the Pacific region and serve fish and meat – sometimes cold, sometimes lukewarm and sometimes hot – whichever way it tastes best.

When we love we are ambitious. That's why we take only the freshest ingredients to be pulled, sliced, cut, rolled, steamed, grilled or sauteed by our experienced sushi masters and our our chef, Alex Nikolsky.

When we love we are passionate. And that's something our guests feel every moment that they spend with us – when they come to Kai Sushi with the most important people in their lives.

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Quality and sustainability


We place great importance on freshness and craftsmanship. That's why, at Kai Sushi, we only serve home-made sauces made from quality ingredients and sushi prepared by hand.


We are committed to protecting the oceans and only use fish from sustainable fisheries. In addition, Kai Sushi prefers regional products: chicken and beef come exclusively from Switzerland.


Kai Sushi respects the traditions of Japanese cuisine and its love for details. We prepare our sushi rice by hand in hangiri and grill traditionally on the robatayaki grill.

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