i. Biography
Hubert Wallner is the owner and chef of Restaurant Hubert Wallner in Maria Wörth. The work there runs on service timing and flavour judgment, and both depend on a hand that is disciplined and sure. When asked what drives the kitchen, he says: “To be creative every day.” The line is plain, but it describes a chef shaped by routine, curiosity and a refusal to settle into repetition.
The Path
Training at St. Valentin gave Hubert Wallner the base his career still shows: precision, ambition and a clear sense of structure. That education did more than teach technique. It set the terms for a style that keeps control at the centre without shutting out imagination. Across his working life, that foundation remains visible in a methodical approach to the kitchen, where exactness and attention to detail do the quiet work of separating competence from distinction. Today, Hubert Wallner is owner & chef of Restaurant Hubert Wallner, and that role is practical rather than ceremonial. In Maria Wörth, ownership and cooking sit in the same daily practice. The kitchen leads from inside the work, with the restaurant’s identity tied directly to the person cooking in it.
The Work Today
At Restaurant Hubert Wallner in Maria Wörth, the role is still owner and chef, and the focus stays on what the kitchen can learn from the region. Wallner says: “To be open to new things and to want to discover regional products.” It is a working stance rather than a slogan: receptive, place-aware, and attentive to ingredients before they are asked to fit a fixed idea. The point is to keep refining, keep looking, and let regional products set the terms.
Signature
Hubert Wallner's signature dishes include Ceviche 2.0 and Branzino aus Piran. The pair shows a kitchen working between interpretation and clarity. Ceviche 2.0 points to a contemporary register; Branzino aus Piran keeps the link to provenance explicit. Together they suggest a chef who prefers clean lines, controlled expression and dishes that remain readable while still carrying his own mark.
In Their Words “To be open to new things and to want to discover regional products.”
Acclaim
Hubert Wallner's honors include Gault & Millau Chef of the Year (2020). The recognition lands on a career built on discipline, daily creativity and a consistent focus on craft. It fits a chef with classical training, a regional lens and a working habit of making something new without losing control of the line.
Profile updated July 2026
FAQ
Asked of Hubert
What is Hubert Wallner's current role?
As of 2026, Hubert Wallner is Owner & Chef.
Where did Hubert Wallner train or study?
Hubert Wallner trained at St. Valentin.
What recognition has Hubert Wallner received?
Gault & Millau Chef of the Year (2020).
