SANNE: SKI LODGE ENGELBERG’S RESIDENT PRO-SKIER
Photo: Axel Adolfsson
Ski Lodge Engelberg was founded by people who love mountains and skiing more than anything. A place of mouth-watering cuisine, local wines, beautiful rooms, a cozy bar and passionate staff who love service as much as they love mountains.
The ski lodge’s incredible atmosphere draws locals and international visitors alike. Snowballing the good vibes and great people into a buzzing hub of alpine activity and tall tales.
Marketing Manager Sanne Mona is the epitome of the lodge’s impassioned staff. She combines her competitive freeride career, with driving a top notch experience for ski lodge guests - and she only exercises her ‘powder day clause’ to bag covershots!
Read on to hear about Sanne’s work at the lodge and her ‘blood tooth’ for skiing the alps.
Photo: Julia Koch
Tell us a bit about your background.
I’m originally from a small ski town in Sweden, Åre. I started skiing there when I was very young and ended up competing in moguls. When I was about 25 years old, I came to the alps for one month, and stayed for seven years. I got a bloody tooth as we say in Swedish: “blodad tand” - and I needed more from the Alps.
How I got to the lodge is a funny story. When I was 17, I was at a moguls camp in Zermatt, on the plane home I was carrying my ski boots. This really good looking guy gave me his card and said that if I was coming back to the alps, I should come to Ski Lodge Engelberg. For some reason (maybe because he was so handsome!) I kept this card for 7 years. By this time I had heard about the lodge due to the famous chefs working in the restaurant there. A friend called and asked if I could work February at Ski Lodge Engelberg, and since I was between film projects - I gave it a go.
What’s your job and most importantly, do you have a powder day clause in your contract?
I do have a powder day clause in my contract. Though I haven’t used many of them since I’m a workaholic. But ONE powder day that I did take off, I got a photo that ended up on the cover of a magazine. So maybe I should take more..
When I started, I worked in the restaurant. But I had also started competing, so asking my manager to take every weekend off to compete on the FWQ was not a popular strategy. So I needed a new job. Then the marketing position opened up at 50%, which was perfect for me and I’ve been working with that for 5 years.
What’s the most rewarding part of working at the lodge?
I’m such a sucker for the guest experience. Marketing might seem quite far from guest services. But it’s a small team, so we’re all just working towards perfecting the feeling that guests have when they're here. I’m very particular about how things are done and I’m obsessed with delivering the best service. This means I can be kinda demanding!
What’s your favorite run on the mtn?
Middle Sulz. You have the Small, Middle and Big Sulz (accessed from Jochpass). When there’s no powder and you have to make your own fun, Middle Sulz is a great jib line. And when there is powder - it’s also on!
Best places to eat + apres on and off the mountain?
On the mountain - the rösti at Stand.
Photo: Axel Adolfsson
Of course the best place to eat and après ski in town is Ski Lodge Engelberg. In my opinion we have the best chefs, the freshest local ingredients, and it’s just a cosy atmosphere. But don’t take it from me, here’s one of my favourite Tripadvisor reviews:
The kitchen has always been great, and now it’s even better! Innovative and delicious dishes. A lot of local, down to earth, ingredients. Attention to detail and a fun twist to the dishes. Nice, cosy, bohemian cool premises. Really wonderful staff. Hard working, knowledgeable and very friendly.
Does SLE have any strategies around sustainability ?
Yes we do. We haven’t been communicating it much as we still have so far to go. Right now we’re expanding our sustainability strategy to address our supply chain, electricity and merchandise - looking at where we can minimise waste and be more efficient. How we heat and light the lodge and what comes in and goes out from the entire hotel.
For example, all the plastic we have in the kitchen is a big problem. But we have to balance cutting that with minimising food waste. Plastic has been more efficient for keeping food fresh, so we’re reducing it in a balanced way that ensures we’re not throwing away more food.
They say that what made you weird as a kid also makes you special as an adult - so what was weird little Sanne like as a child and how does that play out in 2022?
I was pretty weird I guess. The other kids in school were not so happy with me. The teachers neither. I’ve always been obsessed with right and wrong - for example if a teacher would make a statement influenced by their own beliefs or biases, I would say something if I thought it was wrong. Which maybe plays out today in my attention to detail, and me being focused on perfection, and determined to do things the right way.
What’s something guests always forget to bring on holiday?
Sunscreen. Always. People don’t understand because it’s so cold up high, but the air is also thinner so people come down burnt like lobsters - so my public safety announcement is to always wear sunscreen.
Photo: Julia Koch
Tell us about your competitive skiing career - you’ve had podiums at the top level of the Freeride World Qualifying Tour.
Competing is such a nice way to discover new zones, and meet friends to go riding with. Of course podiums are nice, but it’s more about the lifestyle. I feel very lucky with my role at the lodge that I can combine the two.
We hope you enjoyed reading about our friends at Ski Lodge Engelberg, if you land there this season, make sure you say hi to Sanne!
