The creative minds behind the culinary experience
Alois Dobler & Joachim Eiter
Hotel Gundolf
What are Alois and Joachim cooking for you:
- Mouflon burger served in a brioche bun
- Bilberry dumplings
Brief description:
For over 20 years, we have worked together as a close-knit team, bringing our collective experience to bear on our culinary style: deeply rooted in tradition yet open to contemporary sophistication. Our cuisine combines time-honored classics with modern touches, placing special emphasis on high-quality, regional ingredients.
Culinary philosophy:
"We reinterpret traditional dishes with sensitivity - authentic, down-to-earth, yet refinded with a modern twist."
Christoph Rasch
Hotel Bergland
What is Christoph cooking for you:
- Oxtail ravioli
- Ravioli filled with a selection of local mushrooms
Brief description:
I completed my apprenticeship at the Steinschaller Hof, where I first discovered my passion for regional products. I then honed my craft at 5-star hotels and a Mcihelin-starred restaurant, where i developed an eye for detail. For over 10 years now, I have been creating regional delicacies at the Gundolf using produce from our own farm, adding sophisticated touches to my main ingredients.
Culinary philosophy:
"Marking the most of the region's treasures and conjuring up culinary delights on your plate."
Laura & Arjan Wennekes
Landhaus Edelweiss
What are Arjan & Laura cooking for you:
- Sea bass roulade with daikon, lovage ceviche and crispy corn
Brief description:
We are Arjan & Laura and since late 2025 we have been the proud owners of Landhaus Edelweiss in Tieflehn. We are delighted to be part of this special event - with a dish that pays homage to our restaurant in Amsterdam, enhanced with authentic herbs from the Pitztal Valley. A blend of Amsterdam flavors with a touch of the mountains.
Culinary philosophy:
" Our cruisine combines Amsterdam flair with the alpine herbs of the Pitztal Valley, presented authentic and contemporary style."
Dominik Kammerhofer
Boutique Hotel Mandarfnerhof
What is Dominik cooking for you:
- Braised ox shank with mountain cheese polenta and cress oil
- Mountain cheese polenta with wild mushrooms
Brief description:
Trained at the Villa Blanka Hotel Management School and having worked as a chef at the Mandarfner Hof Boutique Hotel for over 16 year, I am committed to honest cuisine with character and intense flavor. I love dishes that are simple to eat yet still have depth and impact. Regional ingredients from the foundation of my cooking - at the same time, subtle influences from around the world can complement local ingredients and make them exciting.
Culinary philosophy:
"With my Ox Shank Bowl, I'm bringing a classic braised dish to the table in a modern twist - rooted in regional tradition, full of flavor and definitely not boring."
Bernd Matschnig
Pitztaler Gletscher & Rifflsee
What is Bernd cooking for you:
- Buckwheat slice with Swiss pine foam
- Alpine tiramisu
Brief description:
For many years, I have combined solid culinary skills, international experience and a passion für authentic cuisine. My roots lie in classical culinary arts, complemented by training as a state-certified dietitian, pastry chef and confectioner, as well as many years of experience in international hotels, Formula 1 and at major trade shows.
For over 15 years, I have also been shaped by the culinary scene at the Pitztal Glacier & Rifflsee, combining regional quality, traditional cuisine and modern interpretations into a distinctive culinary signatue.
Culinary philosophy:
"I combine traditional culinary artistry, international experience and modern sophistication. Using high-quality ingredients and authentic craftmanship, I create authentic culinary delights with a contemporary flair."
Michael Lorenz
Hotel Alpenhof
What is Michael cooking for you:
- Homemade potato dumplings filled with Alpine ibex ragout
- Homemade potato dumplings filled with leek and alpine cheese
Brief description:
After complenting my apprenticeship, I only worked in the Alpenhof kitchen during the summer, in the winter, I could be found in a wide variety of restaurants throughout the Paznaun Valley. Over 10 years ago, I joined my father's business on a permanent basis. From then on, I was able to put my own stamp on the kitchen. For me, this means working as closely as possible with the valley's producers. A few years ago, this also led to collaboration with the Tyrolean State Hunting Association. That's how the idea for this dish came about.
Culinary philosophy:
"Local and seasonal ingredients, sustainability, attention to detail and clean flavors are the cornerstones for my cooking."
Sandra Santeler & Markus Winkler
Hochzeiger Bergbahnen
What are Markus & Sandra cooking for you:
- Pitztal cheese mush
- Pitztal semolina noodles
Brief description:
After formative years in fine dining establishments ranging form Lech and Zürs to Gstaad and the Seefelder Plateau, Markus returned to his roots. Since 2024, he has been part of the Hochzeiger Bergbahnen family, bringing extensive experience and a deep appreciation for tradition, regional ingredients and quality to the kitchen.
Sandra grew up in the Pitztal Valley, where she completed her pastry chef apprenticeship. Today, she creates sweet specialities for Hochzeiger Bergbahnen, ranging from refined desserts to homemade cakes. Together, they stand for honest cuisine and a strong connection to their homeland.
Culinary philosophy:
"Great food can be wonderful simple - the focus lies on what truly matters: high-quality ingredients and respect for traditional recipes. Without unnecessary embellishment, but with great passion and sensitivity, a cuisine emerges that is both down-to-earth and exceptional. Authentic and full of flavor."