Dream work

low-carb jBALANCE cuisine to our classic jCUISINE half board and award-winning jGOURMET cuisine at the Hubertusstube,’ says Jeske. Pfurtscheller adds: ‘In a restaurant like ours, it’s important to constantly improve the product and offering. New things are always popping up in the culinary sector. But the most important thing is staying true to yourself and always putting quality first.’

Talent & Tradition

‘In chef Christian Jeske, we’ve gained an exceptional talent who fits seamlessly into our team and philosophy,’ beams Alban Pfurtscheller about his new culinary star. ‘He and our team go the extra mile every day, which is needed to reach the culinary heights we’re striving for.’ However, the most important thing is staying grounded. ‘That’s the art of cuisine, it’s the only way to keep improving. Ultimately, you can’t scale the summits if you don’t keep your feet on the ground.’

And there are still heights – both in the Stubai Valley and in the culinary world – that they both want to reach with their teams. With top quality, from product to craft, in the kitchen, in service, and with perfect wine pairing.