Portrait: Chef de Cuisine Michael Kofler
Michael Kofler has an impressive career behind him! At the tender age of four, he was already looking over his mother's shoulder in the kitchen and trying his hand at simple dishes such as scrambled or fried eggs. This laid the foundation for a great career in cookery. In the course of his career, he has already seen the inside of some of the most renowned kitchens in the Alpine region. But that's not all: before joining the kitchen team at the hotel ‘Das Central’ in 2010, he gained valuable experience in Serfaus, Ischgl and with Roland Jöhri in St. Moritz. These stations were a true inspiration for his style of cooking and have prepared him perfectly for the upcoming challenges with us in Hochgurgl.
Culinary philosophy
In his previous role as head chef at the ‘Ötztaler Stube’, the only three-toque restaurant in Sölden, Michael Kofler demonstrates his absolute passion for Alpine cuisine. He places particular emphasis on authentic, traditional dishes from Tyrol and focuses on Alpine specialities that are simply indescribably versatile and delicious! His creations are a sensational combination of tradition and innovation!
Michael Kofler has proven time and again that he is an absolute team player: ‘The best of the region and a love of home - that's my approach to award-winning cuisine. The dishes are created together with my team. That makes every evening something special - for us and our guests.’
Portrait: Executive chef Sandro Falkner
Sandro Falkner, the young chef from Ötztal, already has an impressive career behind him at the age of 30! Even as a child, he dreamed of becoming either a chef or an architect. Thanks to his not-so-convincing drawing teacher, he finally found his way and passion into the catering trade and began his cookery apprenticeship in Sölden. After his time in the army, he gained valuable experience in various kitchens, including in South Tyrol, Munich and Lech. A stay abroad in Sweden rounded off his previous experience before he was drawn back to his home, the Ötztal.
Awards and successes
The culinary skills of Michael Kofler and Sandro Falkner were recognised by Gault Millau 2024 and 2025 with 3 toques & 16 points. The Falstaff Guide 2024 awarded 3 forks & 92 points and the Guide a la Carte 2024 - 3 stars. These awards underline the exceptional positioning of the two top chefs in the Austrian gourmet scene.
Their careers, their awards and their commitment to Alpine cuisine make them the most fascinating chefs in the Alpine region, which is why we are all the more proud to welcome Michael and Sandro to our team. Their ability to combine traditional Tyrolean dishes with modern influences has secured them a permanent place in top gastronomy and at the Hotel Riml. Welcome to 2,200 metres above sea level!
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