The doer between innovation and tradition
The UNESCO monastery of St. Johann in Müstair is around 1200 years old. For about 50 years, a foundation has been taking care of its preservation, the integrated museum with store, and research within the venerable walls. At the same time, Uli emphasizes how important it is to him and the foundation board to act with foresight and not to stand still - always preserving the historical heritage, of course. Thus, neither denomination nor origin play a role, what is important is passion - and Uli exudes this with every sentence. The fact that a South Tyrolean serves as managing director has therefore long been accepted and the former financial economist is well integrated: he understands Romansh effortlessly and is committed to the sustainable development of Val Müstairs outside the monastery.
The current eight nuns in the St. Johann convent live their lives independently of the foundation. As a visitor, you hardly ever get to see them - but in summer you can listen to their prayers and chants every day as they drift from the cloister into the church. Even for Uli, this is always a magical moment that allows him to calm down and recharge his batteries. And in other ways, too, he is impressed by the sisters' industrious and modest way of life: the rules of St. Benedict, quasi 1,000-year-old principles of leadership, are more relevant today than ever for the likeable family man.
He who rests, rusts
This saying applies not only to us humans, but also to tourism in the valley. At least that's what Uli told himself when it became clear that a traditional business in the immediate vicinity of the monastery was to be closed for lack of a successor. However, this fate of many Swiss family hotels was not to befall the Hotel Chalavaina, which was first mentioned in 1254 as a hostel. After a careful renovation, it now shines in new splendor since spring 2022. The guests are delighted with the attractive offer - and the creator and innovator Uli Veith is, quite incidentally it seems, also the hotel director.
It's allowed to stink a little
In his spare time, Uli lubricates and cares for his monastery cheese - another project he started a few years ago. The historic cellar, which was specially built for this purpose, offers perfect conditions for storing the precious loaves. The cheese is not made on site, however, but in the local cheese dairy, the Chascharia, which uses only milk from the monastery's farm for the monastery cheese. To ensure that the quality is right, Uli takes meticulous care of his cheeses. This pays off, because sales are right, as he modestly admits.
No boredom please
If there's one thing Uli doesn't like, it's boredom. That's why he already has the next project in his quiver: the establishment of a scientific competence center for research into historical crafts such as masonry, paneling, plastering. And when the work is done? Then you are sure to find the active sportsman on foot or even better on skis on a mountain peak in the border triangle. Because here, in his home country, is where Uli still prefers to be, even if he occasionally gets the wanderlust and goes on a city trip.