Gourmet cook Andreas Herbst

He is young. He is bubbly. And he's still hungry. In the truest sense of the word. Our Chef Andi Herbst had a roaring success. After the hotel school Gastein and learning from Johanna Maier, Mario Lohninger, he has now found its way back into the Riederalm. And spoil our guests with his innovative creations of his young gourmet cuisine.

He picks stinging nettles at the edge of the forest, gathers a few elderflower blossoms too, deliberates, creates, samples, organises uses the best elements from the suckler cows in the hotel’s own farm, creating the most delicious treats, which gourmets can only dream of. It is then that Leogang suddenly meets New York and Saalfelden meets Milan. The result is delicious treats which exude international style . And international gourmet cuisine with a hint of Pinzgau. Curious? Welcome to the realm of gourmet chef Andi Herbst.

Award-winning chefs don’t like giving away their secrets. But the wellness magazine WellHotel asked Andreas Herbst to disclose a few of his recipes. So, be inspired - and with the superb photos your mouth will soon be watering. Either follow the recipes yourself or make a reservation with us during your gourmet holiday here in the Good Life Resort Riederalm! We are especially proud of the report in "Salzburger Fenster" where our food was tested, and for which we received 14 points.

Andreas Herbst’s philosophy is honest & connected with his homeland – getting inspiration from what has endured. Appreciating and nurturing the basics and tried and true recipes - providing new creations. Pushing through original flavours, whitewashing nothing and placing emphasis on pure pleasure.

The fact that Andreas Herbst is a passionate gourmet chef is something that our guests get to witness at the weekly ‘Küchen Gaudi’ event, where he provides insights into his realm, explains his philosophy and surprises our guests with delicious foods.