Josef Steffner

Chef Josef Steffner's culinary philosophy is deeply rooted in a profound respect for nature and an unwavering commitment to sustainability. He views nature as the ultimate provider, a principle that has always guided his kitchen and business decisions, ensuring economic viability even in Mesnerhaus's remote Austrian location. This ethos extends to a meticulous, zero-waste approach, where every food item, including often-overlooked or 'forgotten products,' is transformed into exquisite dishes. His cooking embodies 'imaginative down-to-earth gourmet cuisine' (bodenständige Haubenküche), blending Austrian influences with refined techniques to create dishes that are both innovative and comforting. Ingredient sourcing is paramount, with a strong emphasis on what nature directly offers—evidenced by foraging for wild mushrooms and herbs, often in collaboration with his team and even guests. Complementing this, he champions regional farmers for their vegetables, highlighting local specialties like the Lungauer Eachtling potato, while selectively incorporating premium elements such as Walter Grüll caviar. The atmosphere at Mesnerhaus is an extension of this philosophy, fostering warmth, genuine hospitality, and a personal connection. Chef Steffner and his wife Maria are personally present for guests, believing this direct engagement creates a unique and welcoming environment. His overarching vision for Mesnerhaus is for it to remain an eternal 'place of enjoyment,' a sanctuary where work and leisure harmoniously intertwine, driven by daily joy and a passion for pampering guests. He aspires for his culinary artistry to be recognized not just for its technical brilliance but for the profound sense of place and experience it delivers, fostering unique friendships and a lasting legacy of authentic gastronomy within the historic walls of Mesnerhaus. Chef Josef Steffner's approach is characterized by an authoritative blend of technical mastery and artistic vision, translating local bounty into dishes of 'exceptional execution and form.' His technical style involves an imaginative integration of diverse ingredients, often combining many elements into a single dish to create a cohesive and evocative sensory narrative. He excels at elevating both commonplace and 'forgotten products,' crafting 'wonderful dishes' from them, embodying a sophisticated 'down-to-earth toque cuisine' that honors tradition while pushing boundaries. His approach to flavor and plating is designed to immerse diners in a sensory experience. Dishes are not merely consumed but are intended to evoke feelings and memories, mirroring the names of his menus such as 'Joie de vivre' and 'Great Temptation.' A prime example is 'The Forest,' where ingredients are meticulously combined to conjure the sensation of a leisurely walk through the woodland. Even simple preparations, like chanterelles with egg and parsley, are elevated through the purity and quality of ingredients, transforming them into unforgettable highlights. Among his most legendary signature dishes are: "The Forest," a multi-ingredient composition designed to transport diners to a woodland stroll; the "Lungauer Eachtling with caviar by Walter Grüll," showcasing a regional potato paired with a luxurious accent; and a beautifully simple "Chive bread with excellent sour cream, butter, fresh chives from the garden and Tauern rye bread," which celebrates the vibrant freshness of local, seasonal produce.

Career

• Chef-Owner at Mesnerhaus, Mauterndorf