Top chef Stefan Speiser is the new Chef de Cuisine at Das Central

Welcome back, Stefan Speiser! Your career path has brought you from Vienna back to the Ötztal. Why did you (re)choose Das Central?
I had already spent six years on the Central kitchen team and felt incredibly comfortable here. I had a great relationship with the host family and the team. As a native of Lower Austria, I wanted to move closer to home, which made Vienna an interesting choice. But ultimately, I’m not a city person. It feels wonderful to work and live in the Ötztal Alps again!

As one of Austria’s culinary elite, do the house and its surroundings inspire your creations?
Over the years, every chef develops their own style. While it’s shaped by the kitchens and head chefs we work with, it always has an individual touch. My style won’t fundamentally change at Das Central, but it will be even more defined by regionality. This is my key theme, and I live by the credo: “Whenever possible, source locally.” Here in the Ötztal, we are fortunate to have outstanding local char, lamb, and game suppliers, for example. You can find these products featured in various forms on the menu.

What are your culinary goals at Das Central?
For me, the essential goal—whether at Das Central or anywhere else—is for guests to feel at ease. What I find so compelling about Das Central is the seamless blend of comfort, cuisine, and enjoyment, which is lived here 100%. I believe that, as a kitchen and service team, we are part of a puzzle that works perfectly as a whole. As for awards, the Michelin star is my benchmark, as it’s internationally recognized and synonymous with fine dining for gourmets everywhere.

If you could give your younger self one piece of advice, what would it be?
“Do it with love, and you’ll do it well.” You must practice your profession with passion. That applies not just to cooking but to every field.

What is a particularly memorable experience from your career?
There are so many, but one person who significantly influenced my career is Gottfried Prantl, the former head chef at Das Central. He was my chef and was closely connected to Das Central for over 30 years. Working with him was an incredible time. He truly embodied a love for cuisine, and I learned so much from him.

You recently returned as a guest chef at “Wein am Berg.” What makes this event so special, and why should people not miss it?
“Wein am Berg” is a high-end event and perfectly reflects what Das Central stands for: an alpine experience, culinary delights, and pure enjoyment. It’s an absolute must for anyone to experience at least once.

Finally, can you share your favorite (Ötztal) dish?
I don’t really have a single favorite dish. But what has stayed with me is the Grießmuas mit Scharra I tried for the first time in the Ötztal. Wheat semolina is cooked with milk and then lightly browned in a pan—this browned part is the “Scharra.” It was absolutely delicious!