Almost 20 Years of Passion, Spoons & Smiles
There are chefs – and then there’s Kurt. For almost 20 years, he has been at the stove with us, not only the most handsome chef in South Tyrol, but also officially undefeated: never once on sick leave, always with a smile on his face, and to this day, we still don’t know whether he or his dishes are more attractive.
Kurt is one of those rare people who doesn’t just cook – he seasons his stories with heart, humor, and a pinch of craziness.
Looking back: Kurt, 20 years in the same kitchen – how does that work?
Kurt: That only works when the whole environment is right. It’s the enthusiasm and passion for my profession that have always driven me forward. The fun with dedicated colleagues, the satisfied guests who, over time, have become friends, and above all, the feeling of being needed – those are key for me. And not least, my two bosses, Monika and Martin, who have always stood by me, even in difficult personal times. I’m happy to return the favor with my loyalty.
Hand on heart: In all these years, was there ever a moment when you thought: That’s it, I’m done?
Kurt: I’d be lying if I said it never happened. Of course there were highs and lows – especially in the early years, the pressure between the restaurant, lunch service, and evening guests was often very intense. But over time, you grow into the tasks – and sometimes even beyond yourself.
Behind the scenes: What’s your favorite dish?
Kurt: Ha! Since I prepare and taste culinary delights every day at work, I prefer things simple and hearty at home. I could never say “no” to a juicy roast pork with rice or boiled potatoes with assorted cheeses, plus a glass of milk.
Kurt, it’s hard to believe: You’ve never taken a sick day – how do you do it?
Kurt: If I’m honest, I don’t exactly lead the healthiest lifestyle. But I guess I have to thank my parents – they blessed me with a robust constitution. And sometimes you just have to grit your teeth and keep going.
Here’s the exciting part: Where do you get your inspiration for new dishes?
Kurt: Often from other cuisines. On my days off, I like to go out to restaurants with my girlfriend Barbara. You always discover new ideas that, with a little imagination and creativity, you can refine in your own kitchen.
And when you’re not in the kitchen – how do you relax? Do you have a favourite spot?
Kurt: I almost always recharge in nature – especially in the mountains. Here in South Tyrol, there are so many beautiful mountain regions that I couldn’t name just one. If you have an eye for nature, it’s breathtaking everywhere.
We know you love hiking – where do you go most often, and where’s the best food?
Kurt: I’m a big fan of the upper Ahrntal Valley and the Sexten Dolomites. The best food, of course, is at the Hotel Anewandter. On the Durreralm with Chef Tobi, and in the Ahrntal Valley at Heilig Geist on the Jägerhütte with Tom – the food is fantastic. Greetings to my colleagues!
Finally, what do you wish for the next 20 years?
Kurt: Above all, good health – for me and my loved ones. For the hotel and for Monika & Martin, I wish many more successful years ahead. This year we had a fantastic start and a wonderful reopening – may it continue just like that. I’m proud to be part of this team. Thank you!
Dear Kurt, we could simply say, “Thank you for your work.” But what we really want to say is: Thank you for you. For your energy, your seemingly endless good mood, and for turning every plate into a small work of art. Here’s to the next 20 years and to many wonderful moments with you.
From the bottom of our heart – THANK YOU.
I-39030 Villa Ottone
South Tyrol · Italy
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