Ingenious and regional

© Matthaes/Birgit Pichler

Christoph Krabichler knew from an early age that he would go into gastronomy. The 32-year-old found his connection to food as a child when his grandmother cooked old Tyrolean dishes for him. At the age of 15, he began an apprenticeship with Martin Sieberer at Paznauner Stube of the Trofana Royal in Ischgl. "I came from a sleepy village into a new world, from home cooking to upscale gastronomy. I realized what quality means. My everyday life in the kitchen was like a voyage of discovery on culinary soil." After spending time with other top chefs such as Thomas Dorfer, Lisl Wagner-Bacher and Andreas Döllerer, Krabichler ended up at Tannheimer Stube at Hohenfels gourmet hotel in 2009, where he became sous-chef. "During this time, I was able to gradually acquire my own signature style." The result: in 2018, Gault-Millau awarded the restaurant 17 points and three toques. The realization: the culinary revelation lies in the region.

The good is so close

© www.birgitpichler.com

In collaboration with local producers, Krabichler began to create something extraordinary from the obvious. "We live in a country that offers us everything we need to reinvent enjoyment. Cooking quality food means thinking beyond your own horizons, not beyond your own national borders." Nature is a muse: "When I smell a simple component like elderberry, I automatically build flavor bridges. I combine the floral scent with other aromas. Floral notes go perfectly with raw fish or fresh witches' roe, for example." Krabichler processes regional foods using traditional craftsmanship - by fermenting, curing, drying and pickling, he creates a year-round approach and at the same time plays with the original taste of different components. "It's exciting to give traditional methods a new context." Instead of bacon, the Tyrolean now smokes celeriac, for example. He combines different flavors and reinterprets food. Krabichler now passes on his culinary knowledge as a teacher - and now also as a cookbook author.

Read more: Christoph Krabichler: 4 Recipes From the New Tyrolean Cuisine