Christina Hugl

Coming Up

Christina Hugl’s path reads like a gentle but purposeful long pour: built steadily, shaped by hands-on stages, and rooted in the rhythms of hospitality and wine. She trained at Volksschule Drasenhofen, Gymnasium Laa an der Thaya, and Höhere Bundeslehranstalt für Tourismus Retz, moving through education with a practical eye toward service, precision, and the quiet choreography of a well-run house. Those early years set the tone for a career that would later unfold between dining room, kitchen, cellar, and office, always with the same blend of discipline and instinct. She began in 2007 at Hotel Restaurant Zistelalm in Salzburg as praktikantin im service, learning the attentiveness and pace that define polished service. In 2008, she crossed into the world of large-scale hospitality at Grand Hotel Huis ter Duin in Noordwijk, where she worked as praktikantin in der bankettküche und im bankettservice, absorbing the demands of banquet operations from both the kitchen side and the floor. A year later, in 2009, she was praktikantin in der küche at Restaurant Österreicher im MAK, a setting that deepened her culinary perspective and expanded the practical foundation she was building year by year. By 2010, she had returned to Grand Hotel Huis ter Duin in Noordwijk, this time as praktikantin im service auf Supervisor Basis, a role that suggests not only service knowledge but growing responsibility and composure under pressure. In 2011 she took on the position of Chef de Rang im hotelrestaurant at Therme Laa, stepping more fully into the confidence and rhythm of front-of-house work. That sequence captures a career in motion: from the brasserie’s brisk, everyday tempo to the more exacting, layered world of fine dining and wine service, where attention to detail becomes almost musical. Her trajectory did not stop at hospitality. From 2015 to 2017, Christina worked as assistentin im Kundenbüro Korneuburg at Niederösterreichische Versicherung in Korneuburg, broadening her professional life into a more administrative and client-facing environment. During the same period, from 2015 to 2017, she was also mitarbeiterin im elterlichen betrieb at Weinviertler Sektmanufaktur in Stützenhofen, a return to family ground and, clearly, to the world that would come to define her own name. Those years bridged the practical, commercial, and familial dimensions of her career, laying the foundation for what followed. Today, Christina is inhaberin, gründerin, winzerin of Christina Hugl since 2017, and also mitarbeiterin, zuständig für webseitenbetreuung und Social Media of Point of View GmbH since 2017. In both roles, there is a sense of building and shaping: one in the cellar and vineyard, the other in the digital space where a brand’s presence now lives and breathes.

Where They Are Now

Since 2016, she has served as winemaker at Christina Hugl I Sekt & Pet-Nat in Langenlois, Austria, where her focus rests on sparkling wines and Pet-Nats. The work is precise, patient, and full of movement—an apt reflection of a career that has always favored careful accumulation over sudden spectacle.

Signature

Christina's signature dishes include Rosa Pet-Nat brut NV, Red-Nat extra brut, Rieden-Cuvée Sektbox, and Sans Souci Grüner Veltliner 2020. Each name suggests a particular facet of her range: sparkling brightness, structure, and the clean articulation of grape and place.

In Their Words “With a lot of sensitivity and countless movements, I have set myself the goal of pressing unique sects and Pet-Nats whose character will be remembered.” “I was born into a family of winemakers without anyone asking me if I was interested in wine and working in the cellar.”