2023-05-25 02:01:00
He comes from a small town and went to Sydney when he was 19. He was vegan and learned from steak expert Daniel Veron. Now Mario Köstl is cooking in St. Wolfgang.
“Yes, that’s a challenge here,” says Mario Köstl. As head chef of the Erlebnisquartier, the new building of the Schafbergbahn in St. Wolfgang, he has to juggle a number of things: On the one hand, there is the EQ restaurant in the building itself, which has a terrace with seating for 180. There are also external events where guests are catered for with culinary delights want. “We also produce the food for shipping and for the Himmelspforte mountain hut on the Schafberg summit. You have to plan well for that,” says the 39-year-old. But …
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