Senior Portfolio Manager
Phone: +41 44 284 24 01
My life before Fisch Asset Management
- High school in Appenzell (diploma type B, class of '72) and university studies at the University of St. Gallen (lic. oec. HSG, '77).
- 5 years as an editor at the business journal Finanz und Wirtschaft, 2 years of which (1980-82) as a correspondent in New York.
- 5 years (1984-88) with Credit Suisse as a relationship manager for institutional investors in the area of equities and convertible bonds.
- 5 years (1988-94) with Bank Lips as the head of asset management.
- Co-founder of Fisch Asset Management in 1994.
My duties at Fisch Asset Management
I focus almost exclusively on asset management. This specifically includes participating in the weekly strategy meetings on all asset classes, serving as a member of our Investment Committee (IC) and attending the daily security selection meetings in the convertible bond area. Another important task is participating in the ongoing development of our investment process. My travel is now kept to a minimum. Sometimes grey hair is simply in demand – sometimes a special beauty contest is in the works.
When I'm not working, then ...
I also do indeed have a life outside of work. Among other things, this includes a sound, interesting and uplifting personal relationship as well as golfing, reading, playing cards, a little hiking and going on wonderful vacations.
What significance do "fish" have in my life?
Fishing is what connects me to fish, although I have no longer actively pursued this sport in recent years. Nevertheless, it is truly a great experience to eat fish that you have caught and cleaned yourself (preferably brook trout or a large pike), together with good friends and a glass of wine. Speaking of fish, here is a recipe for a Russian fish soup that as children we used to eat at home in winter and really loved: Ingredients:
- 1 pound of soaked cod per person
- Juniper berries
- White wine
- Brown 1 1/2 tablespoons of flour and the onions in melted butter/oil and then add the broth.
- Lightly sauté the cod in plenty of butter and add to the stock.
- Lightly sauté the leeks and breadcrumbs in butter. Add to the stock.
- Add sufficient water to the stock containing the cod so that everything is well covered and simmer for 1 hour, stirring from time to time.
- Add the garlic, juniper, pepper, nutmeg and white wine (1 cup). Add the vinegar and sugar. Taste for seasonings.
- Perhaps add a bit more wine, capers and/or broth.
- Allow to cool and then reheat the soup 1/2 hour before mealtime.