Papieri People

Fired Up for Kesselhaus Bar & Grill

Daniela and Markus Segmüller

Fired up for a new culinary landmark

With Kesselhaus Bar & Grill, the Segmüller Collection’s first boutique restaurant in the canton of Zug, restaurateur couple Daniela and Markus Segmüller celebrate the art of cooking over an open flame – from vegetables and dry-aged fish to well-known meat classics straight from the fire. Until the opening, the couple, supported by their daughter Annina, are personally overseeing the fit-out.

In this issue, husband-and-wife restaurateurs Daniela and Markus Segmüller share the story behind their new restaurant and reveal how they plan to delight guests when Kesselhaus Bar & Grill opens its doors in October 2026.

Starting in October 2026, Daniela and Markus Segmüller will write the next chapter in the story of the historic Kesselhaus at Papieri Cham. For 360 years, this iconic building, with its distinctive boilers, served as the power plant that supplied energy to the entire paper mill until the machines fell silent around twelve years ago. Today, fire and exceptional cuisine are breathing new life into this industrial landmark. With Kesselhaus Bar & Grill, the first boutique restaurant of the Segmüller Collection in the Canton of Zug,

the husband-and-wife team celebrates the art of cooking over an open flame - from vegetables and dry-aged fish to classic fire-grilled meat specialties. Every dish is prepared on a custom-built charcoal grill, designed exclusively for Kesselhaus Bar & Grill, which forms the heart of the restaurant's open kitchen.

Guests can also look forward to imaginative desserts prepared over an open fire.

Annina, Daniela and Markus Segmüller (from left)

Writing the next chapter

«For more than 360 years, paper was produced in Cham. It's exciting to continue that story and create its next chapter», says Markus Segmüller. For the couple, who already operate nine boutique restaurants in Zurich under the Segmüller Collection, Kesselhaus is far more than simply their tenth location. Markus Segmüller explains that historic factory buildings possess a unique character and appeal.

The couple distinguishes between two types of restaurants. Some are established venues with a rich history, such as Bauernhaus Adlisberg and Bodega Española, where they carefully preserve and continue an existing legacy. Others are created entirely from the ground up in places where no restaurant existed before or where a completely new neighborhood is taking shape, such as Loft Five and Sablier. With established restaurants, the goal is to thoughtfully carry their history forward. With new locations, they have the opportunity to write an entirely new story from the very beginning.

The Papieri in Cham, however, was originally built for an entirely different purpose: paper production. That is precisely what makes this project so compelling for the Segmüllers—creating something with a completely new purpose in a place that already has such a remarkable history.

«That's what makes it so exciting for us. Opportunities like this don't come along every day», says Markus Segmüller.

For the Segmüllers, the goal is to continue the story of the site and give the Kesselhaus - once the powerhouse that supplied energy to the entire paper mill - a meaningful new chapter.

Even the tableware echoes the restaurant's distinctive material palette.

[Translate to Englisch:] Der Holzkohlengrill wird zum neuen Herzstück.

From factory to flame

When developing the concept, the Segmüllers followed a simple guiding principle: the historic building itself would shape the culinary experience.

Steel, concrete, wood, metal, and leather define the building's material palette - raw, timeless, and powerful. The open flame of the charcoal grill naturally belongs in this environment: elemental, expressive, and authentic.

«It's a perfect match for us», says Daniela Segmüller.

This industrial design language runs throughout Kesselhaus Bar & Grill, extending even to the names of its different dining areas: Raw Materials Warehouse, Paper Warehouse, Funnel Hall, and Workshop. Even paper itself finds its way back into the dining experience through handcrafted cotton-paper creations, including a book-inspired folder used to present guests with their check in an elegant way. At the heart of the restaurant is the open kitchen, centered around a custom-built charcoal grill. Here, fire becomes the defining visual and culinary element of Kesselhaus. Carefully selected furnishings give each space its own distinctive character. Highlights include a height-adjustable hand-operated table in the Paper Warehouse, inspired by the craftsmanship of traditional paper mills, and a steampunk-style bar made from vintage leather trunks in the Cocktail Bar, inviting guests on a journey to another era.

Materials Warehouse – An exclusive wine cellar for small groups.

[Translate to Englisch:] Schuhe stehen nicht auf der Menukarte, sind aber Symbol für die Extrameile.

Art guided by instinct - and the shoe that goes the extra mile

The same philosophy guided the selection of artwork throughout the restaurant. Rather than following a carefully curated concept, the Segmüllers relied on intuition.
«We didn't curate the collection – we simply followed our instincts», says Daniela Segmüller.
That approach led them to a handcrafted table they discovered in Sardinia, where the artist is now creating six custom pieces for Kesselhaus. In Paris, they found chairs that perfectly complement the restaurant's character, along with a striking light installation created from a vintage electrical cabinet by a German artisan workshop. Many of these pieces were discovered while traveling – not through a master plan, but by following their instincts.

Another distinctive feature of every Segmüller restaurant is its own signature shoe.

Kesselhaus has its own signature shoe as well.

The idea originated at an art exhibition in Frankfurt, where the couple came across a painting depicting French fries served in a glossy patent-leather high heel.

Food, shoes, hospitality, and a willingness to go the extra mile - all to make people happy, even when it's not the easiest path.

Markus Segmüller

«It's about food, shoes, hospitality, and always going the extra mile to make people happy - even when it's not the easy thing to do», says Markus Segmüller. Kesselhaus's signature shoe is crafted in black leather with metal accents, reflecting the same raw, industrial character as the restaurant's open-fire grill concept.

A grill restaurant for everyone - not a steakhouse

«We're not a steakhouse - we're a grill restaurant», emphasizes Daniela Segmüller. The Canton of Zug is shaped by a wide range of culinary influences, from traditional regional cuisine with agricultural roots to an international, health-conscious food culture brought by multinational companies and the region's strong sports community. The Segmüllers intentionally reflect this diversity in their grill concept. Fish and vegetables are given equal prominence alongside meat, with every dish prepared fresh and thoughtfully balanced.

We're not a steakhouse - we're a grill restaurant.

Daniela Segmüller

This contemporary and flexible concept is designed to appeal to a wide range of guests. Alongside business lunches and Sunday brunch, Kesselhaus Bar & Grill offers both individually plated dishes and shareable plates designed for the center of the table, creating an interactive and convivial dining experience. Even dessert stays true to the restaurant's defining element: fire.

Whether guests prefer fish, meat, vegetables, or a flexitarian lifestyle, the grill concept offers something for every taste.

This inclusive approach extends to the kitchen, where gluten intolerance and other dietary restrictions are thoughtfully accommodated. At the bar, options such as sugar-free tonic water reflect the restaurant's commitment to mindful drinking.

Opening in mid-October

In mid-October 2026, Kesselhaus Bar & Grill will officially open its doors with a series of opening events for different audiences, including neighbors, corporate clients, longtime guests of the Segmüller Collection, and friends.

Visitors can get a first taste of what's to come at the Papieri Fäscht on September 19, 2026, with a guided tour of the restaurant while it is still under construction, followed by a barbecue stand in front of the venue.

Reservations for private events and dining are already available through the Kesselhaus Bar & Grill website.

go to website kesselhaus

Book your table now!

For their newest restaurant in Cham, the Segmüllers are intentionally recruiting employees from the local community. Positions are currently available in both the kitchen and service team. Experienced teams from the group's existing restaurants are supporting the onboarding process and helping to establish Kesselhaus Bar & Grill. During the start-up phase, their daughter Annina Segmüller is closely involved on site as project manager. They have also appointed Christian Nebel, an experienced hospitality executive, as General Manager.

What drives the Segmüllers is not grand rhetoric about passion, but the joy of creating something together with a team representing more than 20 nationalities.

Hospitality brings joy to people. We are proud to ignite that spirit within this historic building.

Daniela Segmüller

Once, the Kesselhaus pulsed with the energy that powered paper production. Today, it beats with a new heart – one that brings people together through fire, exceptional food, and shared moments.

Opening Hours (opens from October)

Open 7 days a week
Open Saturdays and Sundays
Sunday Brunch every Sunday

Book a table

Kesselhaus Bar & Grill
Papieri Platz 3
6330 Cham

www.kesselhaus-grill.ch

Mail: welcome@kesselhaus-grill.ch
Phone: +41 41 313 50 50
Instagram: kesselhaus_grill

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