{"id":3565,"date":"2026-04-22T09:55:23","date_gmt":"2026-04-22T07:55:23","guid":{"rendered":"https:\/\/stmoritz-gourmetfestival.ch\/gastkoeche\/julian-stieger\/"},"modified":"2026-04-22T09:42:07","modified_gmt":"2026-04-22T07:42:07","slug":"julian-stieger","status":"publish","type":"gastkoeche","link":"https:\/\/stmoritz-gourmetfestival.ch\/en\/guest-chefs\/julian-stieger\/","title":{"rendered":"Julian Stieger"},"content":{"rendered":"<p><span style=\"font-weight: 400;\">Born in Upper Austria, Julian Stieger discovered his passion for cooking at an early age. Important stations led him via Landhaus Bacher, Weindlhof, Le Ciel and Steirereck to some of the most renowned kitchens in the world, including Eleven Madison Park in New York and Geranium in Copenhagen. With this technical and international foundation, he finally took over the position of head chef at the Rote Wand Chef&#8217;s Table in Lech.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Under his management, the restaurant was awarded two Michelin stars, and Julian Stieger also received the Michelin Young Chef Award 2025. Gault Millau with 18.5 out of 20 points and 4 toques as well as Falstaff with 98 points also rank the Chef&#8217;s Table among the best addresses in the country.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">Julian Stieger knows how to play with expectations and bring familiar flavors to life in new and surprising ways. The focus is on unusual combinations, precise textures and the subtle interplay of sweetness, acidity, fat and salt. His dishes remain deliberately minimalist, often with just a few components, appear subtle and at the same time have great depth of flavor.<\/span><\/p>\n<p><span style=\"font-weight: 400;\">The close connection to the region around the Arlberg is also crucial for him. Together with his team, he mainly works with regional products, observes nature, experiments in the garden and works closely with regional producers. The result is a cuisine that is rooted in the alpine environment, but is never folkloristic, but precise, contemporary and independent. Julian Stieger&#8217;s aim is to create comprehensible, regionally grounded high cuisine that surprises even experienced gourmets.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Julian Stieger stands for alpine high cuisine that combines precision, curiosity and clear flavors in a special way. At the Rote Wand Chef&#8217;s Table, he translates the landscape around the Arlberg into a modern, minimalist and surprising world of indulgence.<\/p>\n","protected":false},"featured_media":3580,"template":"","meta":{"footnotes":""},"gastkoch-kategorien":[50],"class_list":["post-3565","gastkoeche","type-gastkoeche","status-publish","has-post-thumbnail","hentry","gastkoch-kategorien-guest-chef-2026"],"_links":{"self":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3565","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche"}],"about":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/types\/gastkoeche"}],"version-history":[{"count":1,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3565\/revisions"}],"predecessor-version":[{"id":3699,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoeche\/3565\/revisions\/3699"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media\/3580"}],"wp:attachment":[{"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/media?parent=3565"}],"wp:term":[{"taxonomy":"gastkoch-kategorien","embeddable":true,"href":"https:\/\/stmoritz-gourmetfestival.ch\/en\/wp-json\/wp\/v2\/gastkoch-kategorien?post=3565"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}