"Joy that Arises Within to be Spread Outward"
Interview with Philipp Schwander, CEO of Kisag AG
The cream whipper has made Kisag AG, located in Bellach near Solothurn in Switzerland, known not only nationally but also internationally. Time and again, the former family business has distinguished itself through kitchen innovations. Wirtschaftsforum spoke with CEO Philipp Schwander about 75 years of innovations and emotions, products that bring joy, and the incorporation of sustainability into the kitchen.
Wirtschaftsforum: Mr. Schwander, what are some important milestones in the history of Kisag?
Philipp Schwander: The company was founded in 1945 by Walter Kissling. As early as the beginning of the 1950s, he introduced steam cookers with a patented pressure valve to the market. Soon after, frying pans with built-in thermometers followed. Everything, including the casting, was done internally at that time. The greatest invention, for which the name Kisag is still known today in Switzerland, was achieved in 1958 with the so-called cream blower. In Germany, it would be called a cream siphon. Today, this also patented device can do much more than just whip cream. It is also used for making desserts or soups – a versatile device for anything that has a certain fat content and is liquid. We have sold many millions of them. Our second important product is the safety gas burner, which we offer in various designs for home use and the culinary industry.
Wirtschaftsforum: What can these devices do?
Philipp Schwander: They are used for rechauds, as a replacement for alcohol and paste burners. They not only serve to keep food warm, but also to cook at the table—from cheese to various meat fondues. Larger versions of the partly permanently installed safety gas burner even allow cooking in a wok or in a pan. They can also be used for grilling. We are currently developing a suitable grill plate for two high-performance devices, so that we can offer the ideal solution for grilling on a balcony or in the great outdoors. In multi-family houses, charcoal grills are often prohibited and during camping our safety gas burners provide an ideal and quickly ready mobile solution.
Wirtschaftsforum: Do you primarily target private customers with your products?
Philipp Schwander: No, we serve both private customers and the gastronomy sector, and we sell through both specialty and gastronomy trade as well as direct sales. Our web shop is currently under construction. A selection of our product portfolio can also be found at all major retailers in Switzerland. We deliver to 20 countries worldwide, particularly products from the kitchen utensil range such as vegetable peelers. They are 100% Swiss made. The blade is produced by a partner. Although we no longer have the same level of in-house production as in 1945, assembly and plastic manufacturing still take place at our location.
Wirtschaftsforum: What characteristics particularly distinguish your company?
Philipp Schwander: Kisag stands for quality. Tradition and experience naturally play a role. Numerous of our products are manufactured 100% in Switzerland by us and our partners. Sustainability and social responsibility are becoming increasingly important. In addition to our 33 employees, we also employ 75 people in protected jobs outside of Kisag. We have been vigorously pursuing the topic of sustainability for a year. For example, we have developed the Organic peeler, which is 100% plastic-free. With this series, we are just at the beginning, but the initial feedback has been very positive. The products meet the spirit of the times and are interesting because they look like wood, feel even better, are sustainable, and have features that rival plastic.
Wirtschaftsforum: A personal question: What motivated you to join Kisag?
Philipp Schwander: I joined Kisag a year ago as CEO. I have an engineering background, and I was attracted by the activity in the context of the products. This includes the emotional side associated with kitchen and cooking. I also found the setup of the company interesting. As a former family business, it was sold in 2017 to VEBO Genossenschaft, which operates protected workplaces and shares a similar philosophy to ours. The sale ensured that Kisag remains a Swiss company. For me, the exciting goals are to further shape sustainability, commit to the Swiss location, and continue to offer good quality products in an emotional world. Of course, I would also like to modernize the company.
Wirtschaftsforum: How would you describe your corporate culture?
Philipp Schwander: Externally, we want to be a flexible manufacturer with excellent customer service, providing innovative products with customer benefits. Internally, we maintain a tone that is based on appreciation, trust, and fairness. We also want to convey the joy of cooking to our employees. To this end, we let them collectively test products. This way, everyone contributes and identifies with them. This joy, which arises internally, is also carried externally by the employees.
Wirtschaftsforum: What goals have you set for the next few years?
Philipp Schwander: We aim to further strengthen the traditional brand Kisag and modernize our marketing and media presence bringing it into the new era. We will expand our core business, also considering sustainability, and thus grow organically.