Luxury wedding chef in Kitzbühel

A wedding menu that tastes of Kitzbühel

I cook weddings in Kitzbühel at chalets, alpine huts, meadows by the Schwarzsee and village churches around Kitzbühel, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

Tyrol gives me Tiroler Speck, mountain Bergkäse, the tangy Graukäse of the valleys and char from the alpine lakes. I take classics like Kaspressknödel, Gröstl and Kaiserschmarrn and make them lighter and more precise, with fire, smoke and wild herbs. Grüner Veltliner, Riesling and Blaufränkisch from the rest of Austria round out the table.

The day often starts with a church or meadow ceremony, then a long aperitif in the afternoon sun with the Wilder Kaiser on the horizon. Dinner is served at long wooden tables, and the night turns into a proper Tyrolean party. I keep the food flowing late, with something hearty when the dancing starts.

A menu idea: Tiroler Speck and Bergkäse for the aperitif, alpine char over embers and a light Kaiserschmarrn to finish.

Season and logistics

The main wedding season in Kitzbühel runs May to September, with winter weddings in the snow as well. Alpine huts are often reached by gondola or a mountain road, so the kitchen setup and the guests’ ride down are planned around lift times. Summer storms can roll in fast, so every outdoor moment has a covered fallback. I work alongside your planner and venue so the kitchen fits into their timeline.