Interview - Our chef Patrick

“As a child, I was always fascinated when he cooked at home. Especially when we had big family dinners and everyone enjoyed the food so much.”

How wonderful that Patrick was inspired by this—and how lucky for us! In this interview, he reveals what makes good cuisine for Patrick, which dish is a must-have, and why he prefers simplicity over excess.

Patrick, how did you end up at the Pfeffermühle?

You can only call it coincidence or fate. I was looking for a job and heard that Pfeffermühle was hiring a chef. So I showed up there unannounced, but with my portfolio—but since the season was already over at that point, I found myself facing a locked door. So I called anyway and met with senior chef Daniela for an interview shortly after. A few days later, she called me and offered me the job: I’ve been working behind the stove at the Pfeffermühle ever since.

What appeals to you about your job?

I have a lot of creative freedom, and we complement each other very well as a team: This allows us to offer a wide range of different dishes, from soul food to healthy cuisine.

How would you describe your cooking style?

That’s not an easy question to answer: The focus is definitely on down-to-earth Austrian cuisine. For me, less is more!
I believe that good dishes don’t necessarily need a lot of different components.
The quality of the ingredients makes all the difference. For me, that also includes seasonality! These days, it’s standard for everything to be available all the time, but taste and quality often suffer as a result.

I want to counteract that with my cooking, even if it’s sometimes a difficult balancing act—after all, we want to fulfill as many of our guests’ culinary wishes as possible.

What can’t be missing from any menu for you?

Beef soup and strudel—whether it’s quark, apple, or cherry strudel, I wouldn’t want to do without any of them.
Seasonal classics like chanterelle goulash or wild garlic cream soup also have a permanent spot on my menu.

… and which dish is overrated?

Sorry, dear neighboring state: but I could do without Salzburger Nockerl.

What can we look forward to in the coming season when we take a seat at the Pfeffermühle?

I’m already working on a few flavor combinations that I hope will delight you. I also want to incorporate my new passion, fermentation, into these creations.
True to the motto: Old technique, new taste!