Only four months after he started at Brenners Parkhotel Restaurant in 2012, Paul Stradner earned his first Michelin star. Like the early bird catching the worm, he started his career when turning 15, working at the Luttenberger Restaurant in Graz. After working as commis de cuisine at Harald Wohlfahrt’s Schwarzwaldstube and L’Arnsbourg under Jean-Georges Klein, where he became sous-chef for the first time, he learned “the discipline and continuous excellence as well as the valuation of each product from Wohlfahrt, while Klein encouraged him to always try new things and to combine products in a new innovative style.”
The latter can be seen in his choice of products, like the edible seaweed Kombu he found while studying Japanese cuisine. He especially values organic products since he used to work in his mother’s herb garden and his parents’ farm as a child. To conserve the natural taste he still often makes oils himself.
Next to his regard for the French style of purism and virtuosity, the Austrian attaches high importance to the native cuisine: “Avant-garde wouldn’t work with the guests of Brenner.” His famous Austrian menus – a mix of genuine rustic Austrian cuisine and the classical avant-garde – is yet another reason he earned a second Michelin star in 2014.
- 2 Michelin stars
- 17 Gault Millau points
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