jGUSTO
Dream work
low-carb jBALANCE cuisine to our classic jCUISINE half board and
award-winning
jGOURMET
cuisine at the Hubertusstube,’ says Jeske. Pfurtscheller adds: ‘In a restaurant like ours, it’s important to constantly improve the product and offering. New things are always popping up in the culinary sector. But the most important thing is staying true to yourself and
As is being open to new ways of doing things – we love to broaden our horizons. Christian Jeske
culinary star. ‘He and our team go the extra mile every day, which is needed to reach the culinary heights we’re striving for.’ However, the most important thing is staying grounded. ‘That’s the art of cuisine, it’s the only way to keep improving. Ultimately, you can’t scale the summits if you don’t keep your feet on the ground.’
always putting quality first.’ And there are still heights – both in the Stubai Valley and in the
Talent & Tradition
culinary world – that they both
‘In chef Christian Jeske, we’ve
want to reach with their teams.
gained an exceptional talent who
With top quality, from product to
fits seamlessly into our team
craft, in the kitchen, in service, and
and philosophy,’ beams Alban
with perfect wine pairing.
Pfurtscheller
about
his
new
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