Peter Reithmayr – Executive Chef | Alpin Cuisine

With close to three decades of professional kitchen experience and 13 years leading brigades as an Executive Chef, Peter Reithmayr has firmly established himself as a respected figure in the fine dining world of the DACH region. His culinary signature, which he calls Alpin Cuisine, is rooted in the authenticity of alpine ingredients while refined through the precision and elegance of modern French technique.

Forest and Meadow – Organic Duck Liver with Mushroom and Mushroom Powder on Edible Soil, Pickled Mushrooms and Sea Buckthorn, finished with a fine mist of Tyrolean Whisky.

Born and trained in Austria, Reithmayr’s early years were shaped by a solid classical foundation, honing his skills in traditional kitchens before seeking inspiration beyond his home country. His career path took him to Ireland, Germany, and San Diego, California – experiences that broadened his palate and deepened his understanding of diverse culinary traditions. While not seeking to claim international fame, he credits these years abroad with shaping his creativity and adding new layers to his work.

Alpenkaviar (Austrian Sturgeon Caviar) on Celery Cream with Braised Celery and Chive Oil

Recognition has followed him throughout his career. Named among the Top 50 Chefs in Austria  and consistently listed in respected guides such as Gault&Millau Falstaff and Schlemmer Atlas, Reithmayr has earned praise for his dedication to quality, creativity, and leadership. For him, these accolades are not an endpoint but a reflection of the daily commitment required to excel in fine dining.

Alpine Taco No. 1 with Char and Chive Mayonnaise

His professional journey includes leading some of Austria’s most renowned culinary destinations. At the Geinberg5 Gourmet Restaurant Aquarium, he refined a menu that blended modern sophistication with a sense of place. At the Hotel Bergblick in Grän, he headed the Gourmetstube, focusing on alpine-inspired menus that celebrated local producers. Most recently, at the Hotel Sonnenburg in Lech am Arlberg and its fine dining restaurant Textur, Reithmayr managed a 26-strong kitchen team, delivering both operational excellence and a consistent guest experience at the highest level.

Reithmayr’s culinary philosophy is simple yet profound: “Every product deserves respect. The origin, the people behind it, and the landscape it comes from are all part of the story we tell on the plate.” He works closely with alpine farmers, small-scale producers, and artisan suppliers to source exceptional ingredients, transforming them into dishes that are expressive, balanced, and seasonally driven. His menus often draw inspiration from the landscapes around him – the forest in spring, the mountain pastures in summer, the game-rich valleys of autumn.

Cured Romaine Lettuce with Romaine Dust and Herb Emulsion

In October, he will embark on a new chapter in Switzerland, where he will develop a fine dining concept fully dedicated to Alpin Cuisine. His ambition is clear: to create a restaurant that earns a Michelin star. Yet for Reithmayr, awards are only part of the vision. Equally important is mentoring the next generation of chefs, fostering creativity in the kitchen, and offering guests experiences that linger in memory long after the last bite.

Cooking, for Peter Reithmayr, is more than a profession – it is a lifelong passion. It is about craftsmanship, respect for nature, and a constant drive to evolve. Whether leading a large brigade or perfecting the smallest detail of a dish, his approach remains the same: precision, authenticity, and the belief that true excellence comes from dedication day after day.

Do you have a favourite time of the year or set of ingredients that you look forward to working with?

Spring and early summer are by far my favourite seasons to cook in. It’s when nature truly comes alive again – you can feel the freshness in the air, the forest is full of aroma, and the mountains offer an abundance of ingredients that perfectly match my alpine cuisine. Fresh berries, wild mushrooms, vibrant herbs and flowers, and young vegetables from local farmers or foraged directly from the forest – this is the time when creativity flows naturally. These products don’t need much manipulation. They speak for themselves – honest, pure, and full of character.

Amuse-Bouche variant No. 1 – Mangalitsa Ham / Homemade Bread / Butter Candle / Alpine Taco / Cured Romaine / Potato-Truffle Espuma

What would you do if you weren’t a chef?

Before I ever stepped into a professional kitchen, I actually wanted to become a police officer. The idea of helping people and doing something meaningful for society really spoke to me. That sense of purpose – of making a difference – is something I’ve carried with me into my work as a chef. Today, I still see hospitality as a way of giving: making people feel seen, nourished, and inspired through food.

Mushroom Tartar with Confit Egg Yolk and Pickled Egg Yolk, topped with Grated Cured Egg Yolk.

Do your personal preferences influence the menu at all?

Creative freedom is essential to me – it’s one of the main reasons why I chose to follow my own path as a chef. I don’t just want to cook dishes; I want to express something personal on the plate. My passion lies in Alpine cuisine, where I combine French techniques with Austrian and Swiss products to create something deeply rooted, yet modern.
While I value structure and collaboration, I believe a strong menu should always carry the identity and soul of the chef.

What do you think is the most over-hyped food trend currently?

For me, it’s anything covered in gold or driven purely by show. Edible gold adds nothing to the flavour or soul of a dish – it’s just visual luxury with no real meaning behind it. I also think there’s too much hype around using exotic ingredients just for the sake of it, especially when they have no connection to the region or the story being told on the plate.
I believe true luxury lies in craftsmanship, product quality, and authenticity – not in decoration or gimmicks.

When are you happiest?

There are two moments that bring me the greatest happiness.
First, when I’m with my beautiful wife – discovering new places together, sharing meals at inspiring restaurants, and simply enjoying life side by side. These moments ground me and remind me why I do what I do.
Second, when I can fully be myself in the kitchen – free to create, to explore ideas, and to bring emotion onto the plate. That freedom to express who I am through my craft is where I truly feel alive.

Alpine Taco No. 2 Wild Garlic Taco and Pike Perch

 When you’re not in the kitchen where can you be found?

Right now, I spend most of my time on the golf course when I’m not in the kitchen. It’s one of the few places where I can truly disconnect – just me, the course, and the ball.
Golf gives me the mental clarity and energy I need to start fresh, to stay focused, and to return to the kitchen with a clear mind and new inspiration.

Where is your favourite place to dine?

I love dining at my colleagues’ restaurants – I have deep respect for anyone who shares this passion and puts their heart on the plate.
If I had to name a few favourites, for fine dining I’d say Vitus Winkler in Austria and Baan Tepa in Bangkok by Chef Tam Chudaree – both are incredibly inspiring in their own way.
But honestly, some of the most meaningful meals I’ve ever had were cooked by my wife. Her food is full of soul, and no fine dining experience can match the comfort and love she puts into every dish.

What’s your favourite takeaway or comfort food?

To be honest, I really enjoy a good Döner Kebab. It’s simple, fast, and satisfying – pure comfort food.
What I love most about it is that I don’t have to think about technique, plating, or creativity. It’s just about enjoying the moment. Sometimes, that’s exactly what a chef needs to recharge.

 What makes the local food scene so exciting?

When I look back at the last 15 years in Austria, I’m truly impressed by how much the local food scene has evolved. There’s a new generation of emerging young chefs who stay rooted in Austrian identity while pushing the boundaries of fine dining.
Their passion, creativity, and deep respect for the craft have not only shaped the culinary landscape – they’ve inspired me personally to keep growing and always give my best.
It’s exciting to be part of a movement that values both tradition and innovation, and to see how regional products and stories are finding their place on the plate.

Which is the dish you’ve created that you are most proud of and why?

One of the dishes I’m most proud of is a course I call “Forest and Meadow” – a composition of duck liver, sea buckthorn and wild mushrooms, subtly infused with a hint of Tyrolean whisky.

It captures everything I stand for as a chef: regional roots, emotional depth, and technical finesse. The dish balances richness with freshness, earthiness with acidity – and tells a story of the Alpine landscape I grew up in.
It’s not just about taste – it’s about evoking memories, seasons, and a sense of place.

Amuse-Bouche variant No. 2 – Venison Ham / Homemade Bread / Mushroom Brioche / Mushroom Tart / Venison Tartar with Chestnut Waffle / Potato Dumpling with Truffle / Pickled Cucumbers

You’re having friends over for dinner tonight. What’s on the table?

When I cook for friends at home, I keep it warm, soulful, and honest. I usually start with freshly baked bread from the local baker, something simple that brings everyone together at the table.

Then I serve one of my all-time favorites: braised beef shoulder (“Schulterscherzl”), slow-cooked until tender, served with creamy mashed potatoes and seasonal vegetables.
It’s comfort food with character – the kind of dish that doesn’t need to impress, just connect.

Beni Wild Chocolate Mousse Ring with Goat Cheese Sorbet and Caramel Chip

Name your favourite city that has it all: food, culture, and nightlife.

For me, it’s definitely Bangkok, Thailand. My wife is from there – she’s a pastry chef – and over the years we’ve built close friendships and deep connections with the city. What I love most is the incredible variety: from vibrant street food to traditional dishes and world-class fine dining – the culinary scene is endlessly inspiring. Add to that the energy of the city, the cultural depth, and of course, the stunning rooftop bars – Bangkok simply has it all.

Pike Perch and Melon Ceviche with Salted Lemon and Dill Oil

Can you tell us more about the cuisine at your restaurants?

My cuisine is rooted in the Alpine landscape – modern, ingredient-driven, and emotionally inspired.

At the fine dining restaurant I’ll lead at Waldhotel Arosa, I aim to express my own signature through seasonal tasting menus that reflect my Austrian heritage, Swiss produce, and French culinary technique.

It’s about elegance without pretension, storytelling through flavors, and creating experiences that are both grounded and surprising. Collaboration with farmers, foragers and small producers plays a key role – I believe that’s where true creativity begins.

Pigeon | Pumpkin | Lentils | Forest Honey | Aromatic Herbs

Local Pigeon in Two Textures – Braised Leg and Sous-Vide Breast, served with Pumpkin in Three Textures and Creamy Beluga Lentils

This dish is a personal reflection of the Alpine forest in autumn – earthy, warm, and full of texture. It combines tender pigeon with a multi-layered composition of pumpkin, lentils and herbs, highlighting both natural sweetness and umami.


Serves 2

Components:
1. Black lentil ragout with vegetables and balsamic
2. Creamy pumpkin purée with forest honey and almond
3. Pumpkin “cylinder” – thin crisp roll made from dried purée and isomalt
4. Pickled pumpkin slices with lime, rosemary & pear vinegar
5. Roasted pigeon breast


1. Black Lentil Ragout
Ingredients:
– 60 g black lentils
– ½ small carrot, ½ small celery stalk, a few rings of leek
– 1 tbsp yellow onion, finely chopped
– 1 tbsp dark balsamic vinegar
– 1 tsp olive oil
– Salt, pepper, chopped parsley

Instructions: Cook lentils until al dente. Blanch the diced vegetables, then cool in ice water.
Sauté the onion, then add lentils and vegetables. Season with salt, pepper, balsamic, and finish with parsley.


2. Pumpkin Purée
Ingredients:
– 120 g pumpkin purée (frozen or fresh)
– 20 ml soy cream
– 1 tsp cornstarch
– ½ tsp forest honey
– 10 g finely grated almonds or hazelnuts
– Salt to taste

Instructions: Bring soy cream, purée and starch to a boil while stirring. Add honey, almond, salt.
Blend until smooth and keep warm or chill.


3. Pumpkin Cylinder (Crisp Roll)
Ingredients:
– 100 g pumpkin purée
– 35 g powdered sugar
– 44 g isomalt
– 9 g glucose

Instructions: Blend all ingredients. Spread thinly on a silicone mat and dry at 120 °C for 1 hour.
While still warm, roll into a cylinder.


4. Pickled Pumpkin Slices
Ingredients:
– 120 g thinly sliced Hokkaido pumpkin
– 25 g honey
– 50 ml lime juice
– 1 sprig rosemary
– 1 tsp pear vinegar

Instructions: Vacuum-marinate the slices with all ingredients or refrigerate for 24 hours. Serve chilled.


5. Pigeon Breast
Roll the breast and sous vide for 20 minutes at 56 °C. Then pan-sear skin-side down until golden.


Plating:
Arrange the lentils as a base. Pipe the purée in dots or as a line. Place the warm pigeon slices on top,
and garnish with the pumpkin crisp and pickled slices. Finish with micro herbs or roasted seeds for crunch.