Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
For my parents, good food had high priority. Both in our own restaurant, and during gourmet trips, they introduced me to fine dining early on.
After one year’s training in my parents’ hotel, I switched to the brothers Karl and Rudi Obauer in Werfen and finished my training there. They were also the people who laid the most important foundation stones for me, both in human and in culinary terms. I still benefit from what I learned from them even today. Alain Chapel in Lyon, with his great timeless cuisine, and Anton Mosimann in London, were other important mentors on my path.>br>In 1996 we opened a restaurant in the Steiermark, the first Steirereck, in which I worked from the very beginning as executive chef. That’s where we took the decision to open our own farm, a wonderful decision because even today we still source most of our products for the cuisine at the Steirereck im Stadtpark from there. I would describe my cuisine as a contemporary reinterpretation of Austrian cuisine, which is very much shaped by products and seasons.
In 1986 we became a member of Relais & Châteaux. One special highlight was, for me, the international Relais & Châteaux Congress in 2008 which was staged in Vienna. There I had an opportunity to meet many of my colleagues from across the globe, and to invite them to get to know my take on upscale cuisine. The spirit of Relais & Châteaux was really tangible for me during that congress.
What was your most moving culinary experience? At the age of 9, my first visit to a top restaurant at that time. I’ll never forget the intensity and experience of that evening.
The most amusing kitchen incident you ever witnessed? The two tasters for the President of Kazakhstan – a really serious business for both of them, a truly amusing scene for us.
Your best piece of advice for amateur chefs? No compromises in terms of products and a willingness to try out new dishes.
Austria
Steirereck im Stadtpark
