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- Wednesday, 04 November 2015 16:11 | Written by Matthias Tesi Baur
1. Tesi: Dear Chef Koschina you are the Executive Chef of the restaurant Vila Joya in the Algarve, Portugal where every year you and Joy Jung host the ‘Tribute to Claudia’. Please tell me more about your restaurant and the idea of the festival.
Chef Koschina: Tribute to Claudia, Vila Joya´s International Gourmet Festival is one of the most prestigious, important, and internationally recognised Gourmet Festivals. In its 8th year, from November 10th to 15th we pay tribute to Vila Joya´s founder Claudia Jung. Also we will be paying very special honour to our Chef Dieter Koschina, who is celebrating 20 years as a Michelin Star Chef. Chef Koschina has been part of the Vila Joya family since 1991, where he achieved his first Michelin Star in 1995 and has held his second Star since 1999. Still today he is creating his magic and delighting us all with his superb Michelin Star Cuisine.
This year´s Gourmet Festival is about gastronomic traditions: Traditional crEATivity.
2. Tesi: The Algarve is a great holiday destination in Europe. Please tell me more about the culinary uniqueness of the region.
Chef Koschina: Portugal has some of the best seafood in the world, which is fresh and seasonal, and the meat and wine from Portugal is spectacular.
3. Tesi: Looking back. What have been the highlights from the last years in the previous festival?
Chef Koschina: Each year we invite some of the best chefs from around the world, each Chef is unique and we are proud and honored to have had so many master Chefs cooking here with us.
4. Tesi: What is your vision for the future? Where do you see the festival in 2020?
Chef Koschina: We like to take it year by year, this year is more intimate and passionate.
5. Tesi: What does good food mean to you?
Chef Koschina: Good food can be anything from Local Chicken Piri Piri to outstanding cuts of Beef, fresh flavorsome vegetables, and herbs. It’s all in the quality of the product, coupled with the creativity and of course the authenticity of those that prepare it.
Matthias Tesi Baur
For more information please visit: www.vilajoya.com
Estrada da Gale,
Award Winning Chef Dieter Koschina was born in Dornbirn, Austria on May 6th 1962.
After arriving at Vila Joya in 1991, Chef Koschina went on to win Vila Joya their first Michelin Star in 1995 and then the second in 1999. Dieter Koschina and Vila Joya were the only restaurant in Portugal for 13 years to be honored with two Michelin Stars.
Dieter Koschina’s professional recognition comes from Establishments such as:
- Souvretta House,(1981-1982),
- Hotel Panoramique, (1982-1983),
- Hotel Imperial & Bristol(1983-1986),
- Tantris, (1986-1987),
- Tristan, (1987-1988),
- Hilton Vienna Plaza,(1988-1989).
Chef Koschina’s kitchen at Vila Joya has been awarded many accolades, including the prestigious recognition of entering the “The World´s 50 Best Restaurants” list in 2012 and climbing to Nº 22 in 2014. Vila Joya was the first restaurant in Portugal to be ranked among the best 50 and the hotel has just been voted by the World Travel Awards as “Europe’s Best Boutique Hotel 2015”.
What makes Dieter Koschina such a successful chef is a very frequent question that indeed is easy to answer. First of all, it is his talent and his extreme passion for his profession. Second is his inspiration, creativity and the addiction to reach and find the perfect taste. Chef Koschina has led Vila Joya to become one of the best restaurants in Portugal and now in the world, which naturally has had a very strong impact on the success story of Vila Joya. The two-stared chef has changed Vila Joya’s restaurant with his culinary enthusiasm and at the same time Vila Joya and Vila Joya‘s clients have changed Dieter Koschina.
The story of Vila Joya‘s restaurant is written hand in hand between the owing family Jung and Chef Koschina, because primarily one alone would not be there without the other. The achievement of being awarded two stars it is not only about talent or money but also about the guests satisfaction and overall experience.
Chef Koschina always enjoys taking special requests and advises his team “it’s John Wayne Time!” To cook John Wayne style means to open the fridge, have a look what is inside and start cooking dishes that are not on the menu. As Chef Koschina always states, a restaurant without clients is a king without a kingdom. The roots of our success are our clients and our ultimate goal is to full fill their culinary wishes in the best possible way.
◦ World's Leading Fine Dining Hotel Restaurant 2014
◦ No. 22 on the World's 50 Best Restaurant List
◦ Europe´s Leading Boutique Hotel 2014
◦ Golden Key - Expresso Magazin "Boa Cama Boa Mesa"
◦ Golden Fork - Expresso Magazin "Boa Cama Boa Mesa"
◦ Gastronomic Award for the International Gourmet Festival by Revista de Vinhos