A passion for great cuisine
Are you passionate about your profession? Then the Interalpen kitchen is the perfect place for you: creativity, high-quality produce and state-of-the-art equipment characterise the work in our kitchen. That’s because we make a lot in-house and place great emphasis on craftsmanship. A variety of restaurant outlets, a diverse range of dishes and the exclusive Interalpen Chef’s Table are all part of everyday life in our kitchen. The Interalpen kitchen has received multiple awards from renowned guides such as Gault&Millau, Falstaff and À la carte.
The variety available generally at the hotel is also reflected in the broad portfolio of dining options on offer, from fine-dining at the Chef’s Table to the 6-course-meals selected by half-board guests from the menu, or a rustic alpine hut evening. I make sure everyone is polite and friendly at work, and here teamwork is of the utmost priority.
Mathias Hendl,
Exc. Chef of Chef ’s Table & Assistant Executive Chef
At the Interalpen Chef's Table, I work with high-quality, regional ingredients. When developing new dishes, I have the freedom to give my creativity free rein and create culinary experiences that are perfectly suited to the Interalpen: authentic, high-quality and with great attention to detail.
Pastry chef, Manfred Löschl
In our patisserie, we use fresh ingredients and base our selection on the seasons. Our #topteam brings craftsmanship and precision to deliver an outstanding culinary experience. Each member contributes to achieving our high standards and guaranteeing the unmistakable flavour of our sweet delicacies.
You think you fit in with us?
Apply now and become part of the #interalpencrew!
Our recruiting manager Mr. Kevin Seizinger and the entire team are looking forward to meeting you!
