Stars meet top chefs
As part of the “Festival of Chefs”, we are delighted each year to welcome outstanding regional as well as international award-winning and Michelin-starred chefs. Together with Christof Warmuth and his kitchen team at the Mountain Resort, they create exquisite dishes for our guests — offering unique taste experiences and true culinary delights at the highest level.
At the 2025 Festival of Chefs, two extraordinary talents were guests at the Feuerberg: Elisa Fernandes and Sandra Scheidl. Each of them – together with our kitchen team – created three to five exquisite dishes every day, all made from regional products.
The festival was accompanied by free workshops held with Elisa Fernandes and Sandra Scheidl. We were also visited by wonderful artisanal producers and winemakers, who invited guests to taste their products. From wine and cheese to fresh sprouts, everything was included!
We are already looking forward to the special culinary delights at the next Festival of Chefs and are eagerly working on the new program.
Elisa Fernandes is a top Brazilian chef and the winner of the 2015 Brazilian edition of MasterChef. After her victory, she refined her culinary skills at the prestigious Le Cordon Bleu cooking school.
Elisa Fernandes is a top Brazilian chef and the winner of the 2015 Brazilian edition of MasterChef. After her victory, she refined her culinary skills at the prestigious Le Cordon Bleu cooking school.
![[Translate to English:] Elisa Fernandes Festival der Köche](/fileadmin/_processed_/8/1/csm_2_elisa_fernandes_lais_acsa_2545b96950.jpg)
In the culinary world, Sandra Scheidl is known for a unique fusion of traditional cooking craftsmanship and artistic creativity, which she brings to life through distinctive events, pop-ups, and projects.
Her cooking style is characterized by reduction and a focus on the quality of the ingredients. She primarily uses regional and seasonal products, incorporating influences from Nordic cuisine. In preparing her dishes, she emphasizes a few, but high-quality, ingredients and completely avoids the use of spices. Fermentation, reduction, and the use of premium products are central elements of Sandra’s culinary approach.
![[Translate to English:] Sandra Scheidl Festival der Köche](/fileadmin/_processed_/9/6/csm_Pixelcoma_Sandra_Scheidl_2025_03_-_Kopie_0e7745436a.jpg){kind=tracking}
