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The youngest of 11 siblings, I grew up on a farm in Southern Tyrol and already as a boy, I had a natural feeling and understanding for the products produced on our farm.It is thanks to my older sister that I trained as a chef. I did my training at the Hotel Laurin in Bozen. After that I spent time in various reputed hotels and restaurants in Germany, Switzerland, France and Italy – including the Schlosshotel Pontresina, Hotel Kulm in St. Moritz, Hotel Victoria-Jungfrau in Interlaken, Hotel Palace in Lucerne and in 1978 I spent a year with Paul Bocuse.Between 1978 and 1991 I was executive chef and manager at Eckart Witzigmann’s “Tantris”. This was certainly my most important experience on my path to opening my own hotel and restaurant. In 1979 I was awarded my first star and in 1981, at the age of 32, I became the youngest 3 star chef in Germany.In 1991 I discovered my “Residenz” when travelling from Munich to Salzburg in Aschau. Following extensive conversion work, the building, dating back to the 15th century, opened in 1991.My “Cuisine Vitale” combines wellness with culinary delights, whereby the clear and unequivocal nature of my creations is important despite the diverse aromas and flavours that I draw on.
Game comes directly from nature, from the forests in our region. The wild animals’ freedom of movement and diversified diet have an effect on the quality and flavor of the meat. Venison has a low fat content, which makes it low in calories but rich in nutrients. It’s easy to digest and has an intense flavor.
We get ours from Lower Bavaria during the hunting season.
I cook it in a salt crust with pine needles and juniper berries to protect the meat from the heat and to keep it from drying out.