09 June 2026
Glocal dining in the Business Hub
Anyone sitting on the terrace of the ZOOM Restaurant & Bar on a warm summer evening will quickly forget that there is an airport just a few meters away. The view sweeps into the greenery and Zurich classics meet international favorites on the plates.
It is precisely this combination that makes ZOOM at Hyatt Place Zurich Airport The Circle so special. The concept is called Glocal Dining: global dishes and local specialties are served on the same menu. Robert Jentzsch, Cluster Executive Chef of the Hyatt hotels at Zurich Airport, is responsible for this culinary offering.
Since last year, he has had overall responsibility for all gastronomic offerings of the Hyatt hotels at The Circle - from ZOOM to Babel Restaurant and Bar Iris to catering for The Circle Convention Center. This means he plays a key role in shaping the gastronomic offering at The Circle, one of the most important business hubs in Switzerland.
From the shell to culinary responsibility
In conversation, Robert explains that he joined The Circle in 2020 as part of the pre-opening team, when it was still under construction. His path led him to Zurich Airport via positions at the Park Hyatt Dubai, the Hyatt Regency Cologne and the Park Hyatt Zurich.
"I always speculated that I would be allowed to come here at some point," admits Robert with a smile. This wish came true. He initially accompanied the opening, then took over responsibility for the convention area and became Cluster Executive Chef for all Hyatt formats in July 2025: "I love the mix of planning, organization, being involved everywhere and knowing everywhere.
What does glocal dining actually mean?
The culinary concept of ZOOM is based on a simple idea: guests should find both international classics and local specialties. "We serve burgers, sandwiches and wraps, but also a good Zürcher Geschnetzeltes or a veal sausage with Bürli and mustard," explains Robert. The employees from The Circle in particular appreciate the regional dishes. "The menu is a reflection of The Circle". Like The Circle itself, it brings together people from a wide variety of industries, cultures and countries.
From business lunches to family celebrations
While employees from The Circle, business people and event participants dominate The Circle Convention Center at lunchtime, hotel guests, travelers and, increasingly, guests from the surrounding communities or the city of Zurich come and go in the evening. Robert comments: "From a quick business lunch to a family celebration at the weekend, we fulfill our guests' every wish."
It is precisely this versatility that suits The Circle. As a business hub, it brings together companies, hotels, event spaces, healthcare facilities, shopping opportunities and restaurants in one place. The needs of the catering guests are correspondingly diverse - and this is exactly what ZOOM works with.
The fact that the restaurant offers more than just good food is particularly evident outside. "The terrace is my personal favorite place. You sit here with a view of the greenery and actually forget that you're at the airport," invites Robert.
Responsibility instead of control
Around 40 chefs, around 45 service staff and 12 stewards work under Robert's responsibility. On busy days, up to 1,500 meals leave the kitchens of the Hyatt hotels and restaurants as well as The Circle Convention Center.
Despite this size, Robert deliberately relies on trust: "Each kitchen is run by its own chef. They write their own menus and run their kitchen as if it were their own." He only sets the tone, provides support and guidance. This trust and respectful treatment is also one of the most important reasons why many employees have been working here for years.
Quality instead of foam and gel
When Robert talks about modern gastronomy, one term comes up again and again: quality.
For him, the trend is towards simplicity, regionality and transparency: "Today's guests want to know where a product comes from, how it was made and the story behind it." That's why he uses Swiss meat and regional products whenever possible.
Robert also has a clear culinary line: "We focus on the product, on quality and on taste. If the product is good, it doesn't need foam or gel." New ideas and trends are important, but must always fit in with the concept. The Executive Chef therefore believes in evolution rather than revolution. In addition to the tried-and-tested ZOOM classics, the chefs are deliberately given room for their own ideas and seasonal creations. This means that the menu remains familiar and yet regularly surprises with something new.
From Sunday roast and short rib
Robert has had a passion for honest cooking since his childhood in Dresden. His grandfather was a chef. His mother finally gave him the idea of doing an apprenticeship as a chef himself. He admits: "I've enjoyed this profession since day one." The dishes from his childhood still influence him today: "There was always a roast on Sundays. I still love that today."
He raves about braised dishes in general: "I prefer a good goulash a hundred times over any foam and gel cuisine." Robert also prefers this type of cuisine in his private life: honest, clean and full of flavor, for example "in the form of a hearty pasta". But when he eats at ZOOM himself, he favors the summer BBQ menu. His personal favorite: the short rib.
Three words for the ZOOM
Finally, I ask Robert to describe ZOOM in three words. He thinks for a moment: "Delicious. Relaxed. Cordial." The concept could hardly be summarized more aptly. Or as Robert puts it himself: "Here you get good quality, deliciously cooked and at a fair price." This is exactly what makes ZOOM an uncomplicated meeting place for The Circle employees, business travelers, congress and hotel guests as well as people from the region.
