Factfile: head chef Alfred Renn
Name: Alfred Renn
Born: Rauris, Salzburg
Experience: Various hotels in Tyrol and Salzburg in well-known resorts such as Ischgl and Zell am See
At the Edelweiss since: 2005
Likes cooking: Regional, seasonal dishes
Likes eating: Simple, down-to-earth food like mama used to make! Wouldn't say no to a good steak, either!
Ambitions for the kitchen at the Edelweis & Gurgl: To maintain and improve the high standard we have already achieved at the Hotel Edelweiss & Gurgl, which was recently awarded one toque by the Gault Millau restaurant guide. One thing that is particularly important to me is to make sure that we always have a good working climate in the kitchen.