2 Michelin Starred Chef
My familiy has the tradition of being chefs since 1890, which is when my great grandfather started with a little pension and a restaurant in the village of Sant'Agata sui Due Golfi, on the Sorrento Coast. It is actually in the same place as the Don Alfonso 1890, which is named to celebrate my great grandfather who started the business.
My father took over the restaurant in 1973, and I joined him in 1999. We work together, and over the last fifteen last years, we have opened other restaurants in Macao (China), Marrakech (Maroc), Dubai, and Rome.
Food Writer and Entrepeneur
Alongside my career in the TMT & F&B sectors I have found time to become a food writer and cook with a passion for ingredients . I am also very interested in the politics and economics of food/wine. My first food book Semplice : Real Italian Food ; Ingredients and Recipes . Preface , London , 2014 was published by Random House . I am also a member of The Guild of Food Writers.
Michelin Starred Chef
Geburtstag: 9. August 1969 in Salzburg
Wohnhaft: Salzburg Stadt
Abschluss der 3 Jährigen Tourismusschule in Kleßheim
Hotel Vier Jahreszeiten, Salzburg
Klaus Fleischharker Pfefferschiff zu Söllheim
Dieter Müller, Schloßhotel Lerbach, Bergisch-Gladbach
Selbstständig mit dem Restaurant Perkeo, in Salzburg
2004 Eröffnung des Restaurant Esszimmer
meine Kinder Hannah und Lorenz samt Hund Emma
Executive Chef Vila Joya
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:
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
Oliver alias Ollysan Lange
Executive Chef - The Magazine
Born into a family passionate about gastronomy, Ollysan found his home in the kitchen at a very young age. While studying art, he realised it was cooking that was his real passion, and so he travelled to learn about the different cuisines of the world. It was then he fell in love with Japan – and dedicated his gastronomic talent to the tastes, techniques and textures of the Japanese kitchen. So successful was he at incorporating the precision and dedication of Japanese cooking into his own European heritage, that he was awarded the name “Ollysan“ by his masters.
In 2004, he supported star chef Mario Lohninger in earning a Michelin star for the world-renowned Frankfurt restaurant Silk. Since 2007, Ollysan’s company, Kokoro, has acted as consultant to internationally-acclaimed restaurants on developing menus, kitchen design and food concepts, all while he has been running restaurants and guest-starring at the international pop-up restaurants created by Pret A Diner.
Ollysan’s cooking is not strictly ‘fusion food’ – instead he is a chef with a talent for exploiting his favourite food experiences from around the world and using the best of what he can find wherever he works to its maximum potential. He brings the philosophy of Japanese cooking into his kitchen – its dedication, respect for the purity of ingredients, balancing of tastes and, most importantly, kokoro (heart and soul) to everything he creates.
Restaurants and awards:
Micro and Silk at the Cocoon Club in Frankfurt am Main 1*
Restaurant Zarges in Frankfurt am Main 1*
Kokoro by Ollysan in Munich
Zenzakan Pan Asian Supperclub in Frankfurt am Main
The Magazine in London
winner of the tv show “restaurant sucht chef” in germany
earned 14 points in gault millau for kokoro by ollysan in munich
very creative sushi and sashimi in guide michelin for zenzakan in frankfurt
cooking around the world with my catering company Kokoro GmbH
Events such as
Rolex Golf Masters Augusta
Hahnenkamm Ski race in Kitzbühel
G8 Event at Villa Rothschild Kempinski in Falkenstein
Pret a Diner Berlin, Frankfurt, London, Munich, Monaco, Basel and Zurich
WM Brazil 2014
Glock Horse Performance in Kärnten
UK Sommelier of the Year 2014
After graduating from college in Denmark, I entered Copenhagen Hospitality College – graduating from there in 2004. I have worked in one and two star Michelin restaurants in Copenhagen until 2007 when I moved to London. In London I joined the group D&D London (as head sommelier at Pont de la Tour, and later Orrery), in 2013 I joined ZUMA as head sommelier, late 2013 becoming Master Sommelier, and in June 2014 moved to Top Selection Ltd as their Business Development Manager. In June 2014 I also won UK Sommelier of the Year.
Executive Chef of Hotel Tennerhof
AdresseAnkenreuthe 211, 6858 Bildstein
Telefonnummer0043 650 4111185
HobbiesFussball, Tennis, Joggen
1989 - 1993 → Volkschule Bildstein
1993 - 1997 → Technische Hauptschule Schwarzach
1997 - 1998 → Polytechnische Schule Dornbirn
1998 - 2002 → Berufsschule Lochau
EnglishGut in Wort und schrift
Gasthof Rose in Dornbirn 01.08.1998-30.11.2002
Hotel Arlberg 5* Lech 06.12.2002-22.04.2003
Commis de cuisine Gardemange
Stripers Kennebunk/USA 18.06.2003-22.10.2003
Crown Casino Melbourne ” Number 8” 01.02.2005-01.04.2006
Chef de partie alle Positonen
Guth Lauterach 01.05.2006-03.04.2007
Chef de partie Gardemange (1 Michelin Stern)
Gasthof Rose 12.04.2007-25.11.2008
Küchenchef (ganz kleines Haus)
Hotel Arlberg 5* Lech 03.12.2008-20.04.2010
Chef Tournant (16 Punkte Gault Millau)
Vila Joya/Portugal 5* 02.05.2010-14.11.2010
Chef de partie (2 Michelin Star)
Hotel Arlberg 5* Lech01.12.2010- 25.04.2011
Chef Tournant (16 Punkte Gault Millau)
Sous Chef Stellvertreter (24 Küchenmitarbeiter)
Hotel Tennerhof 5* Ki tzbühel
Mr Franz Riedler
0043 5583 2134
3 Michelin Starred Chef
Alvin King Lon Leung (Chinese: 梁經倫; born 1961), is a British chef who holds three Michelin stars at his restaurant Bo Innovation in Hong Kong and one Michelin star in his restaurant Bo London in London. He is nicknamed The Demon Chef, and has invented his own cuisine which he calls X-Treme Chinese, which includes meals such as an edible condom on a mushroom beach. He has spent £1.7 million on his second restaurant, Bo London, based in Mayfair, London.