Our Gourmet Chefs
Thorsten Kissau - Skiclub Arlberg Stube
Thorsten Kissau runs the highly acclaimed Skiclubstube restaurant. The 37-year old chef extraordinaire has already achieved a Chef's hat for his light, mediterranean and yet classic Austrian kitchen, as well as a Michelin Rosette at the Burg Hotel in Oberlech. Mainz-born, he swears by pure olive oil, lots of fruit and lightly cooked meals.
Nikolaus Moser - Johanisstübli
I was born in Upper Austria in 1976. After my internship in the Hotel Häupl in Seewalchen on the Attersee, it was clear to me that I had to come to the Arlberg.
After 2 winter seasons at the Hotel Montana in Oberlech, it was off to London and onto a cruise liner. In the summer, going abroad was always a given for me. The Mediterranea, Formula 1 Grand Prix, etc. For the following 5 winters I was in Zürs, before I was drawn back to Oberlech in the winter of 2004.
My team of 23 wants to be led well and it is important to keep a clear head and that is best achieved when snowboarding in the deep snow!
Rüdiger Linke - Hospiz Alm
The cooking and the powder snow are the greatest challenge for me at Hospiz Alm. With us here at the Alm, almost everything is possible!
We are not only responsible for what we do well, but also for what we do not so well.
Welcome to our virtual winecellar - our panoramaimages. Walk through the old rooms. Click on a picture to start the virtual tour.
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To view our interactive wineceller an installation of Quicktime Player is necessary.
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