Cooks at the Ascher hut
International, down-to-earth cuisine
The top chef brings the best foods from all over the world into his kitchen and then seeks to combine them with local products and delicacies from Paznaun. He gathers the very best, pairs them together and then refines the textures, colour combinations and flavours. Spitzer’s cuisine is cosmopolitan yet with roots and is connected with Paznaun’s landscape. This is notable because Spitzer comes from Pinzgau and likes to be a ‘Pinzgauer’. His adventurous play on textures is one thing and the overall colourful impression is quite another – but in the end, it is the taste which decides! The taste buds are the final judge for Andreas Spitzer. He achieves this with his natural respect for food.
The passion which the award-winning chef serves up on the plate has ben refined even more precisely over the last few years and so it is no surprise that Spitzer’s cuisine has been awarded 3 Gault Millau toques. The recipe for success behind his cooking lies in his calm and focus on what is most important. He works in a disciplined manner and always as a team player. He draws inspiration from his culinary creations from the Paznaun mountains. He explores the branched out side valleys and mountain lakes of Paznaun just as meticulously as he works on any of his potential culinary creations. Always with interest and fascinated by the joys of adventure.
After training at the Maria Alm and completing various educational posts in Ischgl, Andreas Spitzer secured the chance to work as a chef at the ****S-Hotel Fliana at the age of 24. He developed his cooking here with focus and passion, always seeking to provide the guest with a unique experience.
|Professional experience incl.
- Hotel Eder, Maria Alm
- Hotel Jägerhof, Ischgl
- Hotel Trofana Alpin, Ischgl
- Hotel Trofana Royal, Ischgl
- 3 toques ( 15.5 points ) GaultMillau
- 3 stars ( 80 points ) A La Carte Guide
- 2 forks ( 87 points ) Falstaff Guide
- Winner of the Golden Tea Leaf 2018