i. Biography
Ingo Lugitsch’s cooking at Naturhotel Forsthofgut in Leogang, Salzburg, Austria is built from regional reference points rather than effects. The kitchen leans into dishes such as Pinzgauer Kaspressknödel, served with original Pinzgauer cheese from Pinzgau Milch and organic vegetables from Stechaubauern. The work reads as grounded, place-aware cooking: familiar ingredients handled with care, and the region kept visible on the plate.
The Path
Since 2016, the Head Chef role at Naturhotel Forsthofgut has defined Ingo Lugitsch’s position in the kitchen. That continuity matters in hotel cooking, where the day-to-day demands are constant and the menu has to hold a clear line. In this post, the work sits between tradition and present use, with the kitchen speaking in the language of the region while staying tied to the restaurant’s current identity.
The Work Today
Pinzgauer Kaspressknödel is a clear example: original Pinzgauer cheese from Pinzgau Milch and organic vegetables from Stechaubauern keep the dish anchored in named producers and in the region’s own pantry. The approach is direct and seasonally aware, with ingredients left to register without being crowded. In Leogang, the kitchen functions as part of the hotel’s atmosphere, not as a separate event from it.
Signature
Ingo's signature dishes include Pinzgauer Nidei, Pinzgauer Kaspressknödel, and vegan asparagus curry. Together, they show a kitchen moving between regional dishes and a more contemporary plant-led register. Pinzgauer Nidei and Pinzgauer Kaspressknödel sit close to local tradition, while vegan asparagus curry extends the line into a broader, more current mode of cooking. Across all three, the throughline is ingredient-led composition and a light hand with the finish.
Acclaim
The dish is served at the hotel.
Profile updated August 2026
FAQ
Asked of Ingo
What is Ingo Lugitsch best known for today?
He serves as Executive Chef at Naturhotel Forsthofgut in Leogang, Salzburg, Austria.
