César Ritz, born on February 23, 1850, in the village of Niederwald in the canton of Valais, is often called “the hotelier of kings and the king of hoteliers.” The youngest of thirteen children, he revolutionized the hotel industry by introducing standards of luxury and service that had never been seen before. Even today, this visionary entrepreneur’s legacy lives on, both in the establishments bearing his name and in the broader pursuit of Swiss hospitality excellence.
Humble Beginnings in Valais
Growing up in rural Valais, César Ritz was immersed in an environment where hard work and family values were paramount. In 1866, at just 16 years old, he began working as an apprentice sommelier at the Hôtel de la Couronne in Brig, then took on various roles at other Swiss establishments. This early exposure to hospitality instilled in him a natural sense for service and genuine customer care.

Conquering the World of Luxury Hospitality
- 1870s: César Ritz refined his craft at prestigious hotels in France (Cannes and Paris), as well as in Germany and Switzerland. His curiosity and professionalism quickly gained him a reputation as a young man brimming with ambition, ready to innovate in order to meet the needs of a demanding clientele.
- 1877: He was appointed manager of the Grand Hôtel National in Lucerne, his first major responsibility in the high-end sector, which further established his reputation.
Pivotal Encounters and a Meteoric Rise
- Around 1886–1888: Ritz met Marie-Louise Beck, who would become not only his wife but also his most loyal ally in his hotel venture. They married in August 1888. Their shared passion for perfection created the legendary “Ritz style,” where every detail was orchestrated for comfort, sophistication, and a welcoming atmosphere.
- 1888: He took the helm of London’s prestigious Savoy Hotel, working alongside the famous chef Auguste Escoffier—hailed as the father of modern French cuisine, known for pioneering the brigade system, lighter dishes, novel culinary marketing, and better staff working conditions. Together, Ritz and Escoffier revolutionized the hospitality and gastronomy sectors at the turn of the 20th century, fusing top-tier dining experiences with impeccable service.

- Among his key supporters, the Prince of Wales (the future Edward VII) played a crucial role in elevating César Ritz to the status of a hospitality icon. Impressed by the elegant and comfortable atmosphere of his establishments, he famously declared, “Where Ritz goes, I go.” The celebrated French actress Sarah Bernhardt, equally captivated by Ritz’s attention to detail and warm welcome, also helped cement his renown.
The Pinnacle of the “Ritz Style”
- 1897: Buoyed by success, César Ritz founded the Ritz Hotel Development Company, laying the groundwork for his own hotel empire.
- 1898: He opened the Hôtel Ritz on the Place Vendôme in Paris. It quickly became the gathering spot for the cultural, economic, and political elite.
- 1902: Exhausted by his frenetic workload, Ritz’s health began to deteriorate, forcing him to slow down.
- 1906: The Ritz in London opened its doors, setting a new standard for luxury and comfort. Once again, César Ritz’s reputation soared, while his vision of impeccable, personalized service spread across Europe.

A Timeless Legacy
César Ritz died on October 26, 1918, in Küssnacht, near Lucerne, leaving behind a remarkable legacy. The innovations he introduced—rooms with private bathrooms, staff trained to anticipate guests’ needs, and a commitment to top-quality gastronomy paired with flawless service—have become the norm in today’s luxury hotel industry. Numerous high-end establishments in Switzerland and beyond still uphold Ritz’s ideals of quality and refinement. Swiss hotel schools, considered among the best in the world, continue to train professionals who draw inspiration from this visionary native of Valais.

The Swiss Soul, Shared with the World
Beyond his impact on global hospitality, César Ritz perfectly embodies Swissness in its purest form: a blend of expertise, tireless work ethic, innovation, and painstaking attention to detail. His hotels—which remain dedicated to discretion, courtesy, and comfort—are shining examples of a distinctive art of hospitality rooted in Swiss tradition.
His name will forever be associated with an ideal of luxury and personalized service, proving how a resourceful young waiter from Valais was able to redefine the very concept of hospitality worldwide.