Each year, Wein am Berg brings together outstanding top chefs who impress with passion, creativity, and exceptional craftsmanship. From refined gourmet creations and modern interpretations of classic dishes to innovative taste experiences – this exclusive culinary event is where culinary excellence meets first-class wines. Look forward to extraordinary menus and unforgettable moments of indulgence, created by renowned chefs from Austria and beyond.
The following top chefs have already confirmed their participation in ‘Wein am Berg 2025’. Further guest chefs will be announced shortly.
The two-Michelin-starred cuisine of Tannenhof offers culinary masterpieces. The dishes created by Chef de Cuisine Dennis Ilies are deeply inspired by travel, the seasons, and the surrounding nature. In particular, the Tyrolean mountains play a key role in shaping the selection of ingredients. At the heart of his cooking lies a passion for nature’s finest products.
Massimiliano Mascia started his culinary career at San Domenico at just 14 years old. In 2022, he modernized the restaurant’s kitchens, focusing on top quality and conviviality. Now, he is bringing his Italian flair to Sölden – and we are excited to experience his two-Michelin-starred cuisine at Wein am Berg.
As the creative head of Glasswing at The Amauris Vienna, Alexandru Simon shapes a cuisine that combines tradition and modernity. His focus on seasonal ingredients and refined flavours creates unique dishes that fuse Austrian culinary art with global influences – each creation tells its own story.
Jan Eggers and his team combine tradition with innovation in the Zur Goldene Birn and take gourmets on a culinary journey through the former crown lands of Austria. With creativity and sensitivity, they revive the flavours of the imperial era – interpreted in a modern way and full of surprises.
At just 23 years old, Jakob Szedonja has already gained impressive experience in top gastronomy. He has worked at Verve by Sven, Tim Raue and the Hotel Sacher in Vienna, among others. After an interlude at the Florianihof, he is now responsible for the patisserie at the award-winning APRON restaurant – including the bar, private dining and the creation of innovative desserts.
Under the leadership of Maria and her husband, Chef Fabio, Restaurant Schwarzfischer masterfully combines water and fire. Fresh fish from the crystal-clear mountain waters of Stams meet glowing coals in the open kitchen, where they are prepared with the utmost care. This exceptional quality has been recognized with a Gault & Millau toque and two Falstaff forks.
Stefan Speiser has been the new Chef de Cuisine at Hotel Das Central since autumn 2024. For him, it is a return to his culinary roots, as he was already part of the Central kitchen team many years ago. In the kitchen, the native of Lower Austria emphasises the use of fresh, local ingredients and innovative preparation methods. His creative dishes are strongly influenced by the different seasons. Stefan Speiser combines regional and seasonal products with contemporary international influences.
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.
At the family distillery JP-Feindestillerie Kössler, located at an altitude of 1000 meters, a love for tradition and the latest technology come together. Under the motto “Because quality counts,” only the finest fruits are used to produce high-quality spirits and liqueurs. The range includes classic varieties such as pear, plum, and apricot, as well as unique options like Jerusalem artichoke, beer brandy, whisky, rum, and gin. Natural fruit liqueurs, such as the latest creation “THE BEST OF THE GRANTA,” offer connoisseurs exceptional taste experiences
Only fresh, natural South Tyrolean fruit is harvested at peak ripeness and carefully processed in the distillery. Double distillation gives the spirits their bold, full-bodied character with a distinctive taste. They then mature for up to two years in stainless steel tanks, developing finesse and harmony.
As a food distributor, the origin of their products is an important fact to generate confidence in the quality of our customers. National and international premium brands can be found in their assortment. With regional products, they support traditional manufactories and local producers on site and thus strengthen the local economy.
Since 2017, the family-run business Grüner in Obergurgl has been dedicated to producing high-quality goat products. Now in its fifth generation, they have converted the farm to dairy goat farming and passionately produce various types of cheese from raw goat’s milk. These cheeses mature in a traditional rock cellar, developing into flavorful specialties.
