Gustav Jantscher

The Path

High-altitude service at Tannenhof in St. Anton am Arlberg gave Gustav Jantscher a kitchen built around alpine rhythm and exacting discipline. He held the Head Chef role there until 2024, then moved that experience into Arlicious in Sankt Anton am Arlberg as Chef de cuisine. The shift reads less as a break than a continuation: same mountain context, same demand for clarity, with the work now carrying the authority of a kitchen that has already been tested in place.

The Work Today

At Arlicious, the cooking is anchored in a simple rule from Gustav Jantscher: "I cook what I myself like to eat and what inspires me." That line sets the register. The kitchen is not built around effect for its own sake, but around personal taste expressed with control. At Arlicious, that becomes food meant to engage texture, aroma, and composition in measured balance, where each plate is put together to hold attention without overstatement.

Career - Head Chef — Arlicious, Sankt Anton am Arlberg - Head Chef — Tannenhof, St. Anton am Arlberg (until 2024)

Signature

Ravioli with lobster and fennel is among Gustav Jantscher's signature dishes, and it shows the kind of precision his cooking favors. The ravioli asks for control in structure, while lobster and fennel create a clean contrast that keeps the dish focused. It is a combination that relies on order and restraint, not on clutter.

Acclaim

Gault&Millau awarded Tannenhof four toques and 18 points during Gustav Jantscher's time there. The result places his work within the upper tier of Austrian fine dining and gives a clear marker of the standard attached to that kitchen. It is a concise form of recognition for a chef whose approach is built on disciplined execution and a stated preference for food that reflects his own taste. By 2025.

FAQ What is Gustav Jantscher's current role? Gustav Jantscher is Chef de cuisine. Where did Gustav Jantscher work before? Gustav Jantscher's earlier career included Tannenhof. What recognition has Gustav Jantscher received? Gault&Millau: four toques and 18 points.