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 Festival of Chefs 2026, exceptional culinary talents will once again be joining us at Feuerberg: Christoph Mandl, Markus Rath and Kai Horitzky will work together with our kitchen team to create exquisite dishes using regional ingredients.
The festival will also feature complimentary workshops with each of the three chefs. In addition, outstanding local producers will join us and invite guests to taste their products. From wine and cheese to fresh microgreens, there will be plenty to discover!
We are already looking forward to many special culinary highlights at this year’s Festival of Chefs.
Christoph Mandl is a chef whose many years of experience, especially his time at Restaurant Taubenkobel, where he worked his way up from junior chef to head chef, have shaped him into a passionate creative with a clear culinary philosophy.
His style is driven by pure passion, seeking harmony rather than contrast. This combination of respect for traditional craftsmanship and a spirit of experimentation results in an honest, confident approach to cooking.
Refinement in harmony with nature. Pure flavour, without unnecessary fuss, takes centre stage.
He comes from Bad Gleichenberg in Styria and honed his craft in some of Austria’s top restaurants, including Taubenkobel in Burgenland and Kreuzwirt at Gut Pössnitzberg in Styria. Most recently, he cooked at and managed a restaurant in St. Georgen am Längsee in Carinthia.
His cooking is clearly rooted in regionality. Wherever he works, he collaborates closely with local farmers who provide the ingredients for his cuisine. It is a style he describes simply as his “favourite kind of cooking”: honest, regional inn cuisine.
Since spring 2025, he has been heading the kitchen at the traditional Relais & Châteaux Hotel Tennerhof in Tyrol. For decades, the hotel’s restaurant has consistently received top ratings in the Gault&Millau guide, historically earning up to four toques, as well as in the Falstaff Restaurant Guide, where it is currently awarded three forks and 91–93 points. Despite his relatively young age, the German-born chef can already look back on an impressive career as head chef at renowned luxury hotels.
His culinary style can best be described as a contemporary interpretation of classic Alpine cuisine with international influences. At Restaurant Tennerhof, his cooking centres on familiar regional dishes, which he perfects through precise craftsmanship and reinterprets with a modern, creative touch without losing sight of their original character.
His menus closely follow the rhythm of nature and the seasons. He combines down-to-earth regional ingredients with carefully chosen, exclusive international accents. Horitzky’s cuisine is characterised by finely balanced flavours and great attention to detail in presentation. The focus is on clear, authentic flavours, brought to their full potential through modern culinary techniques.
“Cooking is love.” This emotional and passionate approach shapes both the way he works with his team and the culinary experience he creates for his guests.
