i. Biography
Since 2010, Christof Schernthaner has been Executive Chef at FinESSEN in Kaprun, while also serving as Executive Chef at TAUERN SPA Zell am See-Kaprun. The work is grounded in Alpine flavors and textures, but it is not bound to them; his cooking is shaped just as much by a modern hand and by a kitchen culture that leaves room for ideas, discipline, and movement.
Coming Up
The brigade route is visible in the sequence of posts: Commis de cuisine at Raffl´s St. Antoner Hof in St. Anton am Arlberg, then Commis de cuisine at Grand Hotel de la Reine in Nancy, France. In those early kitchens, Christof Schernthaner learned the pace of service from the bottom up, where repetition, timing, and careful execution set the working standard. The next step was Chef de Partie work at Schwarzer Adler in Kitzbühel and Hotel Castell in St. Moritz. Those positions sharpened the practical side of the craft: consistency under pressure, clean station work, and the ability to hold a section together without losing control of the plate. Leadership followed in stages, first as souschef at Mavida Balance Hotel in Zell/See, then at Alpine Palace in Saalbach Hinterglemm, and later at Grand Hotel Bellevue in Gstaad. Each role added responsibility for service, timing, and team direction, and by the time Christof Schernthaner reached his current posts, the work carried the logic of a chef who has moved through the kitchen in full view of the brigade.
Where They Are Now
FinESSEN is the current kitchen where Christof Schernthaner’s approach reads most clearly: alpine in reference, contemporary in method, and exact in execution. The focus is on regional character translated into a modern dining format, rather than on ornament for its own sake. From 2010, he has also been Executive Chef at TAUERN SPA Zell am See-Kaprun. Across both kitchens, he describes the method plainly: “I draw inspiration from the treasures of our Alpine region and combine them with modern cooking techniques.” That approach extends to how the kitchen is run. Schernthaner makes room for creative input from the team, saying: “I place great value on giving my staff a lot of freedom so they can be creative.” The result is a leadership style that treats collaboration as part of the work, not a layer added after it.
Signature
Christof's signature dishes include Reise durch Salzburg. The title points to place and movement, which fits a kitchen practice built around regional reference and contemporary framing.
In Their Words “I draw inspiration from the treasures of our Alpine region and combine them with modern cooking techniques.”
Honors
Christof's honors include Gault Millau: 14.5 points and two Hauben.
Profile updated July 2026
FAQ
Asked of Christof
What is Christof Schernthaner's current role?
As of 2026, Christof Schernthaner is Executive Chef.
Where did Christof Schernthaner work before?
Christof Schernthaner's earlier career included Raffl´s St. Antoner Hof, Grand Hotel de la Reine, and Schwarzer Adler.
What recognition has Christof Schernthaner received?
Gault Millau: 14.5 points and two Hauben (2023).
