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My mom, like so many things in my life. She said, "Look at this job." I wanted to become a baker or confectioner first (smirking).
One of my main guiding principles is: "Taste where you are". At Tennerhof the guests should experience with all their senses that they are dining in Kitzbühel and looking forward to an authentic regional, non-exchangeable gourmet cuisine.
I do not cook any endangered species such as Blue Fine tuna.
A dish that I particularly love is certainly the “dove from Methagelhof with ‘Wachauer’ apricot and hazelnut”.
Many little things make the big difference. Be passionate about it. To take advantage of the many opportunities to develop your skills in cooking as well as personally. Always think outside the box, not only on Sunday – on all days!