From Copenhagen to the Tyrolean Alps: Part 1 – The Journey Begins

People often ask me why I left Copenhagen. Why I left Michelin-starred kitchens, the prestige, the recognition, the culinary capital of Europe. The truth? I didn't leave Michelin excellence behind—I brought it to the Alps.

This is the story of how a Tyrolean boy traveled the world chasing culinary perfection, only to realize that the most meaningful cooking happens where you're surrounded by mountains, family, and guests who become friends.

But before I came home, I had to see the world first.

The Beginning: Where It All Started

My culinary journey began right here—at Hotel Fliesserhof. I did my apprenticeship in my family's kitchen, where I learned to cook from my father, Johann Gadient.

This is where I grew up in the industry. This is where I learned the fundamentals—respect for ingredients, hard work, the importance of hospitality. My father taught me that great cooking starts with love for the craft.

But I knew early on that if I wanted to truly master my craft, I needed to see the world. So I packed my knives and set out.

Ireland: Learning Discipline

My first stop was Ireland, where I worked at the 5-star Castlemartyr Resort under Head Chef Roger Olsson. There I learned discipline, consistency, and the importance of respecting every ingredient, no matter how humble.

Roger taught me that great cooking isn't about complexity—it's about precision. It's about mastering the fundamentals so well that they become second nature.

The kitchen tolerated no sloppiness. Every ingredient had its place. Every technique had a purpose. This discipline would become the foundation of my entire career.

England: Classical Technique and the Sweet World

From Ireland, I moved to England, where I immersed myself in classical French technique. The precision, the sauces, the methodical approach to building flavor—this was my foundation.

French cooking is like learning music. You have to master the basics before you can improvise. You have to understand the rules before you can break them.

I learned how to make a perfect Hollandaise. How to poach fish without overcooking it. How to sear meat to get that perfect crust while keeping it juicy inside.

But my most formative time in England was spent with Damian Allsop, an exceptional chocolatier. Damian sparked my love for pastry and formed my foundation in the sweet world. With him, I learned precision on a whole new level—in pastry, there's no room for error.

These techniques are timeless. They're the language that all great chefs speak.

Spain: Where Tradition Meets Innovation

Spain was a revelation. Here I saw how tradition and innovation can dance together.

The Spanish approach to ingredients—letting them speak for themselves while pushing creative boundaries—would influence my cooking for years to come.

In Spain, I learned that you don't have to reject tradition to be innovative. You can respect both. You can take a dish that's existed for centuries and reinterpret it with modern techniques without losing its soul.

This lesson would become crucial when I eventually returned to Tyrol.

What Came Next...

The apprenticeship with my father gave me roots. Ireland gave me discipline. England gave me technique and a love for pastry. Spain gave me creativity.

But I wasn't done learning yet.

My next stop would change everything. It was a city that redefined the culinary world. A city that taught me that the best ingredients grow right outside your door.

In Part 2, I'll tell you about Copenhagen—the city that became my culinary home, and how I worked there under some of the best chefs in the world.

Continued on October 16th...

Panorama Hotel Fliesserhof
Muttern 174, 6521 Fliess, Tyrol
www.fliesserhof.at/en | info@fliesserhof.at | +43 5449 52 23