Grand Chef Relais & Châteaux JohannaMaierbegan her training as a chef working under the guidance of some of the world’s culinary greats, such as Dieter Müller, Hans Haas and AndréJaeger in Germany and Jean-Georges Vongerichten in New York. During this time, her travels also took her to Hong Kong, where she began widening her knowledge of various cuisines and culinary methods.

Today, the main ingredients forMaier’s culinary success and exquisite cuisine is her love of cooking, an unerring sense of taste and respect for nature. For her, the rest is a question of ability, temperament and expressiveness. All creations are a love letter to her guests.

Her restaurant Hubertus in Filzmoos, Austria, which was awarded 2 Michelin stars in 2005, is where Johanna – also a Grand Chef Relais & Chateaux – dedicates time tocreating dishes that are both new and unmistakable, giving each guest a truly unforgettable experience.

Three Questions with Johanna

What was your most moving culinary experience?

When I was thrown out fromThomas Keller’srestaurant in New York because I wasn’t dressed elegantly enough.Thomas Kellercame and rescued me, offered me a glass of champagne and made sure that I didn’t have any, but the best seat in the restaurant with views of New York.

The most amusing kitchen incident you ever witnessed?

On my return from Paris I immediately made a vanilla sabayon, which prompted my father-in-law to say, “There’s soot in it!”

Your best piece of advice for amateur chefs?

To remain true to yourself, to never stop evolving and to keep a lively mind. Cooking never stops, the diversity of taste is infinite, the garden of nature is inexhaustible. Every day must bear witness to a new pursuit of tastes, experimenting, feeling one’s way towards what is perfect.

  • 17/20 points, 3 toques,Gault Millau Austria, 2013


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