Interview - Our head chef Patrick

A Styrian in a Tyrolean inn – what an excellent idea! Patrick has been head chef at Pfeffermühle since 2019. He inherited his love of cooking from his father.

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

How wonderful that Patrick was inspired by this – and how lucky for us! In this interview, he reveals what constitutes good cuisine for Patrick, which dish is a must and why he prefers to reduce rather than exaggerate.

Patrick, how did you end up at Pfeffermühle?

It was pure coincidence, or perhaps fate. I was looking for a job and heard that Pfeffermühle was looking for a chef. So I turned up there unannounced, with my application folder – but as the season was already over at that point, I found myself standing in front of a closed door. So I called them and shortly afterwards met with senior manager Daniela for an interview. A few days later, she called me and offered me the job: I've been working in the kitchen at Pfeffermühle ever since.

What appeals to you about your job?

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

How would you describe your cooking style?

That's not so easy 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 lots of different components. The quality of the products used makes all the difference. For me, this also includes seasonality! Nowadays, it's standard for everything to be available all the time, but this often compromises taste and quality.

I want to counteract this with my cuisine, even if it's sometimes a difficult balancing act, because ultimately we want to fulfil as many of our guests' culinary wishes as possible.

What must be on every menu for you?

Beef soup and strudel – whether it's curd cheese, apple or cherry strudel, I wouldn't want to be without any of them. Seasonal classics such as chanterelle goulash or wild garlic cream soup also have a permanent place in my heart.

... and which dish is overrated?

Sorry, dear neighbouring 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 am already working on a few flavour combinations that I hope will delight our guests. I would also like to incorporate my new passion, fermentation, into these.

True to the motto: old techniques, new flavours!