Don’t worry, Trisanna’s just having a short break from winter. But one that’s worthwhile. Because we’re taking a quick look at the people who are making sure there’ll be gourmet dishes available in the mountain huts of Paznaun, alongside the usual regional specialities, in summer 2019.

Trisanna stellt die fünf Starköche vor, deren Gerichte auf jeweils einer Hütte zu bekommen sein werden.

That’s right, we’re talking about the Culinary Way of St James 2019, which will open on 5 – 7 July. Its patron and sponsor, chef of the century Eckart Witzigmann, explains the concept in conversation with Trsianna. The essential point: Michelin-starred gourmet chefs develop dishes which can be cooked up in each hut and expand the normal menu.

Who’s involved this year?

Trisanna introduces the five top gourmet chefs whose dishes will each be available in one of the huts.

Here’s an overview.


Jamtal Hut: Jean-Georges KleinVilla René Lalique, Wingen-sur-Mode, Frankreich.

Jean-Georges had his first taste of high-end gastronomy in his mother’s restaurant, the L’Arnsbourg in Lorraine. He worked in the legendary 3-starred establishment firstly as a waiter, then – despite being self-taught – as a chef. In 2008 he was selected as the best chef in France. In 2015 he left the L’Arnsbourg and opened the Villa Rene Lalique in Alsace, which has since garnered two stars of its own.

“i am passionate about finding new tastes again and again”


Friedrichshafener Hut: Paul Ivic, Tian, Vienna

Paul learnt his trade in various establishments in Serfaus, Lech and Ischgl, before working with Sepp Schellhorn in Goldegg, and after stints in Switzerland and Spain, opening the vegetarian restaurant Tian in Vienna. Here he’s succeeded in being the first strictly vegetarian chef in Austria to win a Michelin star. He says:

“we need the old countryside knowledge – only organic businesses work with it these days”


Heidelberger Hütte: Tristan Brandt, Opus V, Mannheim

Tristan comes from Mainz. He trained as a chef in Heidelberg, then worked with the legendary Harald Wohlfahrt in the Schwarzwaldstube, and gained experience working with Jean-Georges Klein (see above), Christian Bau and Dieter Müller on the cruise ship MS Europa.

Since 2013, Tristan Brandt has been the chef at the Opus V restaurant in the Engelhorn KGaA fashion house. This is where he received his first Michelin Star after just one year, followed by the second two years later. His motto:

“There’s no such thing for me as It doesn’T taste good. ALL THE DISHES ARE APPROVED BY ME AND OPTIMAL”


AlmstüberlJames Knappett„Kitchen table“ at Bubbledogs, London

James runs his Kitchen Table in Fitzrovia as part of an extremely interesting culinary experiment. Bubbledogs simply means that it sells, firstly, hot dogs – although of the very best quality – and in addition, for preference, champagne, poured by James’ wife Sandia Chang. He met her in Per Se in New York, his second stint abroad after Noma in Kopenhagen.

The gourmet restaurant flourishes behind the kitchen curtain. At the kitchen table, which seats a maximum of 20 guests, James serves a twelve-course menu, changing each day. Michelin has discovered this kitchen table, too, and awarded James Knappett with two stars for his culinary art in 2018.

“Everything starts with the natural product. WHEN THAT’S GOOD THEN HALF THE WORK IS DONE”


Ascherhütte: Onno KokmeijerCiel Bleu in the Hotel Okura, Amsterdam

Onno is the newly-minted Gault Millau Chef of the Year 2019 in the Netherlands (making him a colleague of Ischgl’s own Benjamin Parth, who holds the Austrian title this year). He’s worked in Ciel bleu since 2003, a restaurant whose name is based on its exposed position – it’s on the 23rd floor of the 5 star Hotel Okura in Amsterdam.

Onno reportedly already knew at the tender age of ten that he wanted to be a chef. Good food was highly regarded in his family, and Onno completed his training as a chef, was inspired by Cas Spijkers, who brought French cuisine to the Netherlands, and gathered a handful of trusted friends around him to create a culinary institution in the Ciel bleu. First star in 2005, second in 2007. Chef of the year 2019.

“good food for me means respecting the products with which you work.”


The Culinary Way of St James will be coordinated and directed, as in previous years, by Ischgl’s culinary authority, Martin Sieberer.