Christoph Zangerl was born on November 1st, 1966 in the middle of the Tyrolean mountains in Brixlegg. He is the son of the famous former executive chef of the Arlberg Hospiz Hotel, Mr. Joseph Zangerl.From his father he inherited also the love of nature and the passion for handling natural products.The use of fresh and domestic products in highest possible quality, has become his absolute passion.
The most formative positions in his worklife have been:Restaurant Tantris in Munich under Hans Haas,Restaurant Victorian in Düsseldorf under Günter Scherrer,Restaurant ‘Maison Pic’in Valence,France under Jacques Pic.He was also employed in Switzerland (Restaurant Victoria Jungfrau – Interlaken) and travelled for work to Australia, Bermuda, Italy and France.
In all those positions, he could gain best experiences, so that now, he is one of the best Austrian chefs with 18 out of 20 Gault Millau points and three toques in the Gourmet Restaurant of the 5 stars superior Hotel Tannenhof in St. Anton am Arlberg.
Describe your culinary philosophy in 5 words…
Harmonious,tasteful, forgotten viands,simple, original
What is your greatest inspiration?
Nature and its creations
If you could take a plane ride to any restaurantin the world, just for one meal, where would you go?
To Mongolia to eatin a yurtwith Mongolians
What three things would you take to a desert island?
A lighter, a knife, a book with the title “how to survive on a desert island”
- 18 Gault Millau points
- 3Gault Millau toques
A-6580 St. Anton am Arlberg