The following top chefs have already confirmed their participation in ‘Wein am Berg 2024’. Further guest chefs will be announced shortly.
Austrian-born Hans Neuner worked at leading hotels such as the Carlton in St. Moritz and The Dorchester in London, together with Restaurant Tristan in Mallorca, before joining the Hotel Adlon in Berlin and then the Süllberg in Hamburg. With the aim of achieving recognition in his own right, Hans came to Vila Vita Parc in Portugal as Ocean’s Executive Chef in 2007. Ocean won its first Michelin star in November 2009, shortly followed in November 2011 by its second star.
East London isn’t short of fabulous places to eat, but a restaurant that wins its first Michelin star within 20 days of trading, and furthermore maintains it the following year, must be something truly special. Owner and Head Chef, Andy Beynon, opened Behind in October 2020 in London Fields, a risky time to open your first venture, but the quality and story of Behind made it a standout destination from the get-go. Andy Beynon trained under some of the country’s very best chefs. With a passion for celebrating the finest produce available on the British coast, Andy’s menus are fish-focussed, seasonal and highly innovative. Wine pairings range from classic Chablis to new world Grenache.
Michael Ploner has already established himself in several positions in top international gastronomy, for example at the Mandarin Oriental Bangkok, Johann Lafer’s Stromburg and Noma in Copenhagen. Now he can be found at his parents’ Hotel Central in Nauders, where he has transformed the 500-year-old family parlor into the 4-course restaurant s’kammerli. Teamwork is the order of the day here: he works in the kitchen with Olli Mijic and Jürgen Mathoy. Oliver Mijic has already been able to prove his talent while working for Heston Blumenthal (London) and Johann Lafer’s Stromburg, among others.
Michael Hollaus is one of the top pâtissiers and was awarded “Pâtissier of the Year 2021” by Gault&Millau Austria. He conquers the hearts of gourmets with his creations, combining down-to-earthness and simplicity with a certain finesse. Michael Hollaus has already worked in numerous renowned hotels and restaurants. From 2012 to 2014, he worked at Hotel Das Central in Sölden as head pâtissier. After further stations, he returned to the Interalpen-Hotel Tyrol in 2018.
In the Apron restaurant, top chef Stefan Speiser delights with modern interpretations of Austrian cuisine. Contrasts and unusual flavours set surprising accents in every dish. Seasonal as well as local ingredients are prepared, processed and served with passion. The focus is on the preparation of authentic and timeless dishes. The credo: honest cuisine is important, because what is on the menu is what the guest should see and taste. The open show kitchen offers exclusive insights into what happens in the kitchen.
Klaus Holzer is in charge of the culinary delicacies in our ice Q Restaurant – awarded with 2 toques from Gault&Millau. The ice Q is located at over 3,048 m above sea level and already impressed as the unique shooting location in the James Bond blockbuster SPECTER. Klaus Holzer’s passion for Alpine Cuisine is reflected in the individual dishes, making the ice Q restaurant the culinary hotspot in the Alps.
Chef Manuel Fiegl from Sölden delights locals and guests from all over the world with his regionally interpreted dishes in our FALCON restaurant at the Gaislachkogl middle station. A culinary experience paired with a good portion of creativity. The architecture is equally fascinating: bright, high rooms with large panoramic glass surfaces create a special ambience in which the Ötztal mountains virtually take their place at the dining table.
Tyrolean Michael Kofler has been part of our kitchen team since 2010 and since spring 2018 he has been responsible for the culinary creations at Hotel Das Central. Together with his sous chefs Michael Kofler lives the passion for high-quality, regional products and processes them into creative culinary compositions.
Gottfried Prantl has been the head chef here with us in the 5-star hotel DAS CENTRAL in Sölden for 30 years. In April 2018, he took his well-deserved retirement. We are delighted that we will once again be welcoming Gottfried at Wein am Berg 2024, as a guest chef and are already looking forward to his delicious culinary treats.
As a restaurant specialist, Viktoria has always had a great passion for her profession and the desire to get her own café where people can come together in a cozy atmosphere and enjoy delicious desserts, coffee, tea, wine and much more.
What makes the whole thing perfect is that her husband Stefano, has decades of experience in the ice cream industry. He is the owner of ice cream parlors in Germany and is therefore naturally in charge of their ice cream laboratory. VIVAN Eismanufaktur is a perfect symbiosis of ice cream factory and café.
The Nonino family, distillers since 1897, revolutionised the grappa industry in 1973 with Monovitigno® Nonino. Since then, they have won numerous awards, including the 2019 “Best Distillery in the World” award. Their products are distilled by hand from fresh grape marc, without any additives. Nonino continues the evolution of grappa with the Italian Cocktail Spirit, which is used in fantastic cocktails and aperitifs.
We only process fresh, natural fruit from South Tyrol, which is harvested at the right time of ripeness and processed in our distillery. We see it as our task to accompany the fruit on its journey – from the tree to the bottle. Double distillation enables us to bring our own character to the product. This results in natural, full-bodied and round distillates with a strong character and high recognition value. Our brandies are then stored in steel vats for up to 2 years to preserve their finesse and harmony.
Tyrolean master baker Norbert Ruetz is known as the legendary “wood-fired oven virtuoso”, indeed that is how he made his name. For him, each satisfying day starts with healthy bread. And when every day is fulfilled, then nothing stands in the way of enjoying a fulfilling life. With his mobile wood-fired oven he will once again indulge us with his wonderful speciality breads at our 21st Wein am Berg event on the glacier, at 3000m altitude.
