i. Biography
Jakob Zeller’s cooking at Restaurant Klösterle in Lech, where he has worked in chef de cuisine and management since 2019, reads from an Alpine register: Progressive Austrian cuisine shaped by the Austrian Alps and by the discipline of the landscape around it. The kitchen works with regional ingredients from producers aligned with quality, sustainability, and respect for nature, and it keeps a larder of preserves from the year to give the plate seasonal depth. Zeller keeps the method plain, but the work points to a looser kind of control, where instinct, memory, and the moment at hand guide the final shape of the dish.
The Climb
Since 2019, the management of Restaurant Klösterle has sat with Jakob Zeller, and that dual remit has given the house a steady rhythm. In practice, it places kitchen discipline and hospitality in the same frame: service pressure, guest expectation, and the character of the place all have to be held together at once. Since 2024, that scope has widened through pop-up host roles at Hotel Ottmanngut and at Pramol Alto, adding more points of contact between kitchen and guest while keeping the same emphasis on atmosphere, intention, and instinct.
Today
Restaurant Klösterle in Lech remains the center of Jakob Zeller’s work.
In Their Words “We both cook very intuitively and create our dishes in the process.”
Recognition
Jakob's honors include Newcomer of the Year (2021).
Profile updated July 2026
FAQ
Asked of Jakob
What is Jakob Zeller's current role?
As of 2026, Jakob Zeller is chef de cuisine and management of Restaurant Klösterle.
What recognition has Jakob Zeller received?
Newcomer of the Year (2021).
What is Jakob Zeller known for?
Progressive Austrian cuisine.
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