Grand Chef Relais & Châteaux Simon Taxacher cuisine is French-Mediterranean inspired at Hotel Restaurant Spa Rosengarten. He describes is as “creative, original, aesthetic, deeply rooted and full of contrasts. The absolute priority is to have happy clients which return again and again, bringing with them a sense of excitement and anticipation.’
Simon completed and graduated from the Hotel Management School in Innsbruck in 1993, he thenleft home, travelled extensively and did his apprenticeship under various top chefs in Austria andabroad. In 2000 he returned to his native Kirchberg/near Kitzbühel to take over his parents’ business.Following a complete renovation and transformation he opened the Gourmet RestaurantRosengarten in December 2000. The restaurant gained considerable recognition and its first awards,thereby attracting food lovers from Austria and neighbouring countries. In 2004 Taxacher establishedthe Austrian arm of the Jeunes Restaurateurs d’Europe, at the same time he took over the Austrianpresidency of the organisation. In 2008, the Association of Austrian Chefs honoured Simon Taxacheras their Best Chef of the Year.
In 2009 – just 33 years old – he was awarded 2 Michelin Stars. This was the first and only time that arestaurant in Tyrol and a native Tyrolean were given this hugely prestigious accolade. Just one yearlater – in December 2010 – Taxacher fulfilled his greatest dream and his biggest ambition by openinghis Hotel Restaurant Spa Rosengarten directly on the site of the eponymous restaurants. He hadalways wanted to have his own house, a place which reflects his individuality and which offers qualitywithout compromise. He has the support of his family and his partner Sandra Kobalt , who is theMaître de Maison. One year after opening the Rosengarten, the young avant-garde Master wasaccepted as member of the international hotel association Relais & Châteaux. Simultaneously SimonTaxacher was invited to join their elite circle of Grands Chefs Relais & Châteaux.
What was your most moving culinary experience?
Last year, on our way to the International Congress of Relais & Châteaux, we made a break at Michel Troisgros in Roanne, and then at Anne-Sophie Pic in Valence. Two great moments of friendship. As if we had known each other for a long time …
The most amusing kitchen incident you ever witnessed?
Since I have started my cookery classes, I no longer count unexpected or zany situations. This shows both the pleasure and the challenge of cooking.
Your best piece of advice for amateur chefs?
Dare trying something new, surpass yourself and only buy the best produce.
- 19 Gault &Millau Points
- Chef of the Year 2008|Association of Austrian Chefs
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