But we actually find the story of Lamaa and the Chetzeron mountain hotel itself far more fascinating. He grew up in the hotel run by his father, who was originally from Lebanon, graduated from the hotel management school in Geneva, and initially worked as a chef for his father before going on to run his own business. When the Chetzeron gondola station, at an altitude of 2,112 metres, closed in 2003, Lamaa recognised the opportunity: “Why don’t we open a fantastic restaurant at the summit?” No sooner said than done. Lamaa took over the building, drew up plans, obtained planning permission and carried out the refurbishment. The restaurant opened in 2009, serving gourmet cuisine right on the slopes – a pioneering feat. But Lamaa’s ambitions didn’t stop there. Why not expand the restaurant into a hotel? To achieve this, he sought help from various sources, including China. A friend of his knew some monks there who were well versed in feng shui and had a keen sense of a place’s energy. Out of sheer curiosity, he invited them to Switzerland. It was during the off-season; the gondola wasn’t running, so the only option was to walk. The monks, however, did not take the usual path, but climbed the mountain barefoot. And they were almost impossible to catch up with.