Scotland. From there, Kaufmann landed a
position as an attorney at law at Dr. Widmer &
Partner, a Swiss boutique firm specializing in
computer science, e-business, and telecommunications law. It was through this experience that he
gained a direct exposure to clients.
“You see how companies handle and approach
risk differently,” he says. “It was very beneficial
to me to see a large number of clients that I was
working with at the time, and I could build on
that for developing my own in-house strategy.”
However, he also realized that while advis-
ing many different clients on their legal mat-
ters offered great insight into their strategies,
there also was something important missing:
“Being on the outside counsel meant that you
were limited to the legal aspect of the project
you’re working on,” he says. “I saw that the
people we were working with on the in-house
side had a much bigger exposure to more
business-related questions. Only this broader
view, however, puts you in the position to bal-
ance risks and opportunities.”
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Getting to Know… Claus Kaufmann
WHERE’S THE NEXT PLACE YOU WANT TO TRAVEL?
Skiing in the Alps — somewhere in Austria. It’s going to be
the first time my wife and I will have gone skiing in Europe
since we came back from the United States in 2015. When we
lived in the United States, we skied a lot. We went to Tahoe,
California; Vail, Colorado; some slopes in Utah; and even Whistler
in British Columbia, Canada. We really tried to get a taste of
everything while we were there and make the best of our time.
WHAT BOOK ARE YOU READING?
I recently finished Salim Imail’s Exponential Organizations,
which discusses how to organize your business to improve
performance and increase growth. Now I’m reading the
biography of Elon Musk, the Silicon Valley magnate and
founder of SpaceX and co-founder of Tesla Motors.
WHAT’S YOUR FAVORITE FOOD?
Steaks, like porterhouse and rib-eye. I have a great passion
for barbequing, so it’s always fun slapping them on the grill
and trying new rubs and recipes. Given the fabulous weather
in California, it was barbeque season all year long, so we tried
a lot of new things and we brought that back to Germany.
TIPS & INSIGHTS