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Terminology : t. = tax - s.n.i = services not included - s.i = services included
Story of a Chef
How did you become a Chef?
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).
How would you define your cuisine?
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.
What are your favourite products and criteria for choosing?
I do not cook any endangered species such as Blue Fine tuna.
What is your signature?
A dish that I particularly love is certainly the “dove from Methagelhof with ‘Wachauer’ apricot and hazelnut”.
Do you have a Chef’s tip for Sunday cooking?
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!
Discover why booking with Relais & Châteaux is
a world of privileges
