Urs was born in Flühli Switzerland on August 27, 1952. He was the ninth of ten children. Though life in Flühli afforded many activities and opportunities to work and help at neighboring farms, Urs believed he was destined for something bigger. He favored the topic of geography in school and aspired to travel and learn about the world first hand.
His mother Marie had passed away when he was just eleven years old, leaving his older sisters and father to raise him. When it came time to choose a life path, Urs told his father he would like to be a merchant marine, as he wanted to be a sailor. This was not what his father Josef had in mind. He suggested Urs travel to France to learn the language and with that he would work in the kitchen at a school to earn his keep. Sadly, Urs's father passed away when he was fifteen.
Returning home from his time in France, it was decided he would continue his studies with an apprenticeship as a chef. He honed the craft at the Hotel Alpina, Rigi Kaltbad, Switzerland. Following his training, he worked seasonally at a variety of European Resorts.
Urs also honored his country, completing his mandatory service in the Swiss military. He learned tactics for rescue and survival while developing cooking skills for his group.
With travel still at the top of his list, Urs sought a chef's position with the Royal Viking Cruise Line. This was a position that would begin an eight-year adventure of world travel. He made short trips as well as three world tours. In the mid 1970's, during a break from the ship, he was employed with the Nile Hilton in Cairo, Egypt. He had the pleasure of preparing meals for many heads-of states.
Urs also had the dream of living in the United States. In 1981 he was given the opportunity to join the team of the Downtown Chicago Marriott Hotel as Banquet Chef. After a few years, he was assigned to the Dayton, Ohio Marriott Hotel as Executive Chef. While Urs was in Ohio, he met his wife Katherine, at a local chef meeting of the American Culinary Federation. Together, they transferred in 1987, to the west coast, where Urs continued to work with Marriott, both in Los Angeles and San Diego. His Marriott career lasted 29 years. He enjoyed many accomplishments with the company and was honored with Marriott Chef of the year for the Mid-Atlantic Region in 1987
After his Marriott career, he served as chef at White Sands Retirement Community in La Jolla, Point Loma Nazarene University, and Casa de Manana Retirement Community. At each location he gave his best to please those he served. He worked well with and honored his staff. He had an impeccable work ethic and strove to lead by example to pursue creative offerings and to strive for continued learning.
During these years Urs was active with the American Culinary Federation, an organization that focuses on education and certification for chefs. He served as Chapter president for a chapter near Los Angeles and later in San Diego.
Urs was passionate about becoming an American citizen, a status he earned in 1997. He had embraced his Swiss heritage but was also a patriotic American.
Urs was a very devoted father to Alexandra and Josef and husband to Katherine. He lead his family to love and worship the Lord and to serve the community. He served his Church family Sts. Constantine and Helen's Greek Orthodox Church as a parish council member and was instrumental in assisting and cooking for numerous Greek Festivals. He also was a member of the St. Spyridon Greek Orthodox Church community and assisted with many cooking opportunities there as well.
He is survived by his wife of 30 years, Katherine Emmenegger, Daughter, Alexandra Marie, Son Josef Michael.
His mother Marie had passed away when he was just eleven years old, leaving his older sisters and father to raise him. When it came time to choose a life path, Urs told his father he would like to be a merchant marine, as he wanted to be a sailor. This was not what his father Josef had in mind. He suggested Urs travel to France to learn the language and with that he would work in the kitchen at a school to earn his keep. Sadly, Urs's father passed away when he was fifteen.
Returning home from his time in France, it was decided he would continue his studies with an apprenticeship as a chef. He honed the craft at the Hotel Alpina, Rigi Kaltbad, Switzerland. Following his training, he worked seasonally at a variety of European Resorts.
Urs also honored his country, completing his mandatory service in the Swiss military. He learned tactics for rescue and survival while developing cooking skills for his group.
With travel still at the top of his list, Urs sought a chef's position with the Royal Viking Cruise Line. This was a position that would begin an eight-year adventure of world travel. He made short trips as well as three world tours. In the mid 1970's, during a break from the ship, he was employed with the Nile Hilton in Cairo, Egypt. He had the pleasure of preparing meals for many heads-of states.
Urs also had the dream of living in the United States. In 1981 he was given the opportunity to join the team of the Downtown Chicago Marriott Hotel as Banquet Chef. After a few years, he was assigned to the Dayton, Ohio Marriott Hotel as Executive Chef. While Urs was in Ohio, he met his wife Katherine, at a local chef meeting of the American Culinary Federation. Together, they transferred in 1987, to the west coast, where Urs continued to work with Marriott, both in Los Angeles and San Diego. His Marriott career lasted 29 years. He enjoyed many accomplishments with the company and was honored with Marriott Chef of the year for the Mid-Atlantic Region in 1987
After his Marriott career, he served as chef at White Sands Retirement Community in La Jolla, Point Loma Nazarene University, and Casa de Manana Retirement Community. At each location he gave his best to please those he served. He worked well with and honored his staff. He had an impeccable work ethic and strove to lead by example to pursue creative offerings and to strive for continued learning.
During these years Urs was active with the American Culinary Federation, an organization that focuses on education and certification for chefs. He served as Chapter president for a chapter near Los Angeles and later in San Diego.
Urs was passionate about becoming an American citizen, a status he earned in 1997. He had embraced his Swiss heritage but was also a patriotic American.
Urs was a very devoted father to Alexandra and Josef and husband to Katherine. He lead his family to love and worship the Lord and to serve the community. He served his Church family Sts. Constantine and Helen's Greek Orthodox Church as a parish council member and was instrumental in assisting and cooking for numerous Greek Festivals. He also was a member of the St. Spyridon Greek Orthodox Church community and assisted with many cooking opportunities there as well.
He is survived by his wife of 30 years, Katherine Emmenegger, Daughter, Alexandra Marie, Son Josef Michael.
Urs was born in Flühli Switzerland on August 27, 1952. He was the ninth of ten children. Though life in Flühli afforded many activities and opportunities to work and help at neighboring farms, Urs believed he was destined for something bigger. He favored the topic of geography in school and aspired to travel and learn about the world first hand.
His mother Marie had passed away when he was just eleven years old, leaving his older sisters and father to raise him. When it came time to choose a life path, Urs told his father he would like to be a merchant marine, as he wanted to be a sailor. This was not what his father Josef had in mind. He suggested Urs travel to France to learn the language and with that he would work in the kitchen at a school to earn his keep. Sadly, Urs's father passed away when he was fifteen.
Returning home from his time in France, it was decided he would continue his studies with an apprenticeship as a chef. He honed the craft at the Hotel Alpina, Rigi Kaltbad, Switzerland. Following his training, he worked seasonally at a variety of European Resorts.
Urs also honored his country, completing his mandatory service in the Swiss military. He learned tactics for rescue and survival while developing cooking skills for his group.
With travel still at the top of his list, Urs sought a chef's position with the Royal Viking Cruise Line. This was a position that would begin an eight-year adventure of world travel. He made short trips as well as three world tours. In the mid 1970's, during a break from the ship, he was employed with the Nile Hilton in Cairo, Egypt. He had the pleasure of preparing meals for many heads-of states.
Urs also had the dream of living in the United States. In 1981 he was given the opportunity to join the team of the Downtown Chicago Marriott Hotel as Banquet Chef. After a few years, he was assigned to the Dayton, Ohio Marriott Hotel as Executive Chef. While Urs was in Ohio, he met his wife Katherine, at a local chef meeting of the American Culinary Federation. Together, they transferred in 1987, to the west coast, where Urs continued to work with Marriott, both in Los Angeles and San Diego. His Marriott career lasted 29 years. He enjoyed many accomplishments with the company and was honored with Marriott Chef of the year for the Mid-Atlantic Region in 1987
After his Marriott career, he served as chef at White Sands Retirement Community in La Jolla, Point Loma Nazarene University, and Casa de Manana Retirement Community. At each location he gave his best to please those he served. He worked well with and honored his staff. He had an impeccable work ethic and strove to lead by example to pursue creative offerings and to strive for continued learning.
During these years Urs was active with the American Culinary Federation, an organization that focuses on education and certification for chefs. He served as Chapter president for a chapter near Los Angeles and later in San Diego.
Urs was passionate about becoming an American citizen, a status he earned in 1997. He had embraced his Swiss heritage but was also a patriotic American.
Urs was a very devoted father to Alexandra and Josef and husband to Katherine. He lead his family to love and worship the Lord and to serve the community. He served his Church family Sts. Constantine and Helen's Greek Orthodox Church as a parish council member and was instrumental in assisting and cooking for numerous Greek Festivals. He also was a member of the St. Spyridon Greek Orthodox Church community and assisted with many cooking opportunities there as well.
He is survived by his wife of 30 years, Katherine Emmenegger, Daughter, Alexandra Marie, Son Josef Michael.
His mother Marie had passed away when he was just eleven years old, leaving his older sisters and father to raise him. When it came time to choose a life path, Urs told his father he would like to be a merchant marine, as he wanted to be a sailor. This was not what his father Josef had in mind. He suggested Urs travel to France to learn the language and with that he would work in the kitchen at a school to earn his keep. Sadly, Urs's father passed away when he was fifteen.
Returning home from his time in France, it was decided he would continue his studies with an apprenticeship as a chef. He honed the craft at the Hotel Alpina, Rigi Kaltbad, Switzerland. Following his training, he worked seasonally at a variety of European Resorts.
Urs also honored his country, completing his mandatory service in the Swiss military. He learned tactics for rescue and survival while developing cooking skills for his group.
With travel still at the top of his list, Urs sought a chef's position with the Royal Viking Cruise Line. This was a position that would begin an eight-year adventure of world travel. He made short trips as well as three world tours. In the mid 1970's, during a break from the ship, he was employed with the Nile Hilton in Cairo, Egypt. He had the pleasure of preparing meals for many heads-of states.
Urs also had the dream of living in the United States. In 1981 he was given the opportunity to join the team of the Downtown Chicago Marriott Hotel as Banquet Chef. After a few years, he was assigned to the Dayton, Ohio Marriott Hotel as Executive Chef. While Urs was in Ohio, he met his wife Katherine, at a local chef meeting of the American Culinary Federation. Together, they transferred in 1987, to the west coast, where Urs continued to work with Marriott, both in Los Angeles and San Diego. His Marriott career lasted 29 years. He enjoyed many accomplishments with the company and was honored with Marriott Chef of the year for the Mid-Atlantic Region in 1987
After his Marriott career, he served as chef at White Sands Retirement Community in La Jolla, Point Loma Nazarene University, and Casa de Manana Retirement Community. At each location he gave his best to please those he served. He worked well with and honored his staff. He had an impeccable work ethic and strove to lead by example to pursue creative offerings and to strive for continued learning.
During these years Urs was active with the American Culinary Federation, an organization that focuses on education and certification for chefs. He served as Chapter president for a chapter near Los Angeles and later in San Diego.
Urs was passionate about becoming an American citizen, a status he earned in 1997. He had embraced his Swiss heritage but was also a patriotic American.
Urs was a very devoted father to Alexandra and Josef and husband to Katherine. He lead his family to love and worship the Lord and to serve the community. He served his Church family Sts. Constantine and Helen's Greek Orthodox Church as a parish council member and was instrumental in assisting and cooking for numerous Greek Festivals. He also was a member of the St. Spyridon Greek Orthodox Church community and assisted with many cooking opportunities there as well.
He is survived by his wife of 30 years, Katherine Emmenegger, Daughter, Alexandra Marie, Son Josef Michael.
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