Gabriel Holzknecht has come a long way since he started cooking as a teenager. Growing up, he often cooked for his younger siblings and helped out at his grandmother’s quaint snack station. Today, he is the head chef at the Naturhotel Waldklause, where he’s been honing his craft for 13 years.
After training at Hotel Alpina in Sölden, Gabriel worked in Zermatt, Switzerland, and learned under Michelin-starred chef Alfred Miller in Innsbruck. But his desire to return home to the Ötztal valley drew him back, allowing him to grow with the Naturhotel. Now 34, he’s passionate about creating dishes that celebrate regional, seasonal, and organic ingredients. “Our focus is on using what’s available at the moment,” he explains. This approach not only supports local farmers but also ensures meals are full of flavor.
When asked about his cooking style, Gabriel emphasizes sustainability. He embraces the “nose-to-tail” philosophy, ensuring that every part of an animal is respectfully utilized. He also follows the “root-to-tip” principle, aiming to make use of every part of the fruits and vegetables in his dishes. This approach connects chefs and diners to the source of their food and encourages a greater appreciation for natural ingredients. “It’s about respect for what we eat,” he says.
Spring is Gabriel’s favorite season, as it brings fresh shoots and young vegetables. Late summer is also special thanks to the abundance of wild mushrooms, which he loves foraging for in the woods. He feels that cooking with local produce makes a big difference: “It’s much tastier than mass-produced options,” he notes, highlighting the richer flavors that come from ingredients grown nearby.
Menu planning is a collaborative process for Gabriel’s team. They start by assessing what’s in season, considering flavor pairings, and finalizing the menu before ordering fresh produce. This method not only enhances creativity but also ensures that the dishes reflect the best of what the land has to offer.
As he looks to the future, Gabriel is preparing to earn his Certified Master Chef title, a prestigious qualification in the culinary field. While he enjoys the thought of advancing his skills, he remains focused on the present, crafting dishes that people can enjoy in the serene setting of the Naturhotel Waldklause.
In a world filled with fleeting food trends, Gabriel stands by the importance of a balanced diet. “It’s all about simplicity and quality over hype,” he asserts. By sticking to what he loves – fresh, natural flavors – he is creating a culinary experience that respects traditions while celebrating modern tastes.
For those looking for a taste of this unique approach, Gabriel’s restaurant offers a sanctuary of flavors curated with care and skill, welcoming diners into a world of thoughtfully prepared seasonal dishes. You can learn more about the Naturhotel Waldklause and their menu on their [official website](https://www.waldklause.at/).
