Partykoch Häsi

Partykoch Häsi is the catering business of Stefan Häseli, a party cook (Partykoch) based at Restaurant Schönau on Lorzenstrasse in Cham, in the canton of Zug. The company behind it is PKH GmbH. The homepage names weddings as one of its occasions with a short line, "Der schönste Tag im Leben! Apéro und Hochzeitsmenü machen Ihren Tag perfekt" (the most beautiful day of your life, an apéro and a wedding menu make your day perfect), next to company and club events and private birthdays. The specialty the site pushes hardest is cooking in giant pans: "Menüs in der Riesenpfanne sind meine Spezialität!"

The site is written in the first person, by Häseli himself, and that sets the tone: a cook who plans a personal menu with each client rather than a large events company with a sales department.

What he cooks for a wedding

The homepage sums up the range in one sentence: "Mein Angebot reicht vom einfachen Apéro bis hin zum gediegenen Vorspeisenbuffet, vom Nudelgericht zubereitet in meinen Riesenpfannen bis hin zu einem schönen Bankettmenü." In English: from a simple apéro to a refined starter buffet, from a pasta dish cooked in his giant pans to a proper banquet menu. It adds that a hearty dessert should not be missing. Paella and pasta are the two pan dishes the homepage names.

For a wedding, that gives a couple 2 quite different directions. One is a relaxed evening where a giant pan of paella or pasta is cooked in front of the guests, which suits a barn, a garden or a lakeside terrace. The other is a classic sequence of apéro, starters and a seated banquet menu. Both can be combined, for example a pan dish at a late-night stage of the party after a formal dinner, though the site does not describe that combination itself.

The menu suggestions

The Menüvorschläge page offers suggestions for each season, spring, summer and autumn, and year-round specialties: an apéro list and the "Grosse Karte vom Partykoch Häsi", the full menu. There is a separate drinks and wine list. The page says a couple can choose from the range and be inspired, and invites questions or a request for a non-binding offer (unverbindliche Offerte).

One document on that page deserves attention: "Wichtige Informationen - Zusatzkosten", important information on additional costs. The menus themselves are in linked documents rather than in the page text, so the dishes and prices are not visible on the page, but a couple should read the additional-costs document before comparing a quote with another caterer's.

Halls he suggests

The Locations page is a list of suggestions, "Sie suchen Locations in der Umgebung für Ihren Anlass? Dann habe ich für Sie folgende Vorschläge", with a PDF download. These are halls in the area where he can cook, not halls he runs. The one he knows best is the Saal Heinrich von Hünenberg, which he says he ran as "Saalwirt" (hall host) from 2019 to 2025. It suits private and public events and has 3 spaces: the Heirisaal, with concert seating or square tables for up to 360 people or round tables for 150; the Einhornsaal, with square tables for up to 70; and a foyer for an apéro or smaller events of up to 100.

The other suggestions come with capacities:

• Siehbachsaal, Zug. 80 people inside and 80 on an uncovered outdoor area, with a forecourt on the lake and a view of the Alps. The kitchen is described as rather small, with a stove, a dishwasher and a small steamer. Plates, cutlery and glasses are there, and table sets are on site.
• Böschhof, Hünenberg. Café Traktor for up to 100, a hall for 40 to 160, an annex for up to 120, and an uncovered outdoor area for 100.
• Ziegelhütte, Baar. 200 people inside and 200 on an uncovered outdoor area.

The kitchen note on the Siehbachsaal is the kind of detail a couple rarely finds elsewhere: a small kitchen shapes what can be served hot, and it is worth asking which menu works there. The capacities are the site's own. Booking the hall itself is a separate matter from the catering, and each entry links to more information.

The team

The team page shows part of the service team of PKH and partychuchi, and an office team: Stefan Häseli, owner of PKH and partychuchi; Pirmin Ulrich, managing director of partychuchi; and Jasmin Renggli, Andrea Weber and Gaby Gisler. The site does not explain what partychuchi offers beyond this connection, or give a founding year.

Practical points for a couple from abroad

The office is open Monday to Wednesday, 08:30 to 17:00, and the phone number is 079 461 94 84. The email address is hidden behind a spam protection on the site and needs JavaScript to display. Restaurant Schönau has its own opening hours, linked from the footer. The homepage also announces a Christmas company holiday over the turn of the year, so a couple planning in December should check the dates.

What the site does not settle:

• Language. Everything is in German, and the site does not mention English. A couple who does not speak German should ask whether planning by email in English works.
• Prices. No prices appear in the page text. The menu documents and the additional-costs notice are the place to look, followed by a quote.
• Guest numbers. The site gives capacities for the suggested halls but no minimum or maximum for the catering itself.
• Service area. The page title says Catering Zug and the suggested halls are in Cham, Hünenberg, Zug and Baar. No wider radius is stated.
• Terms. Deposit and cancellation are not on these pages. The footer links to the Allgemeine Geschäftsbedingungen, the general terms.

Who it suits

Partykoch Häsi suits couples marrying around Zug who want a personal, cook-led catering with a sociable streak: paella or pasta from a giant pan, an apéro, a banquet menu, and a host who has run a large hall himself. The list of halls with capacities is also a practical starting point for a couple still looking for a venue in Cham, Hünenberg, Zug or Baar.

It suits less well a couple who needs to plan entirely in English, or who wants prices on the page before making contact. The short office hours, Monday to Wednesday, also mean a couple in another time zone should plan calls or rely on email.