A Forkful OF ...

Creativity and delight. Quality and passion. Head Chef Christian Jeske and the Jagdhof’s Junior Director Alban Pfurtscheller explain how they stay grounded while aiming so very, very high.

The gourmet business is extremely tough and, as we keep hearing and reading, it hasn’t become any easier in recent years.

Nevertheless, when the Jagdhof’s kitchen door swings open the two young men who step out, deep in conversation, are brimming with energy and high spirits. There’s no indication they might be burdened with the heavy load of culinary responsibility – these two are relaxed and filled with a shared passion for downright good food. In this interview, Christian Jeske and Alban Pfurtscheller tell us how they reach for the stars while keeping their feet firmly on the ground.

‘Here at the Jagdhof, we’re fortunate to be able to work with extraordinary products and suppliers. The best quality ingredients are practically growing on our doorstep,’ explains chef Christian Jeske. ‘Thanks to our fantastic team, we can turn all this lovely local produce into great dishes. At the Hubertusstube restaurant or in the Jagdhof’s cuisine in general, we don’t consider authenticity and an affinity with nature to be trends; they’re part of our philosophy. As is being open to new ways of doing things – we love to broaden our horizons,’ says the Bavarian chef of the particular drive that powers the Jagdhof kitchen.

Varied Jagdhof Cuisine

Alban Pfurtscheller and Christian Jeske are continually working on the cuisine at the Jagdhof. ‘Our three cuisines are very popular with our guests, from healthy,