Mathias Hendl

Chef Mathias Hendl's culinary philosophy at Interalpen's Chef's Table is deeply rooted in authenticity, high quality, and an unwavering attention to detail. His ethos centers on crafting extraordinary taste sensations that harmoniously blend the rich culinary heritage of Tyrol with discerning international influences. Hendl approaches each creation with a fusion of passion, precision, and an innate understanding of regional flavors, striving to elevate culinary delight and craftsmanship to its pinnacle. Ingredient sourcing is paramount to Hendl's vision. He champions the use of premium, locally-sourced ingredients from the Tyrol region, emphasizing a commitment to sustainability. This includes working directly with local farmers for the finest meats, vegetables, fresh milk, and fruits from the Tyrolean Oberland, as well as fish freshly caught from Leutasch. The hotel’s own garden provides a curated selection of herbs, such as sage, thyme, and woodruff, ensuring hyper-local freshness. Furthermore, his kitchen practices a profound respect for ingredients, utilizing the whole animal (whether fish or meat) and minimizing waste by transforming by-products into valuable components like sauce bases or breadcrumbs, embodying a "made in Tyrol" approach to sustainable cuisine. Mathias Hendl's overarching vision is to curate an immersive, multi-sensory gourmet experience that transcends mere dining. He believes in setting new standards in high-end cuisine by meticulously combining philosophical depth with artisanal precision, complemented by creative and elegant presentation. This dedication to a holistic culinary journey ensures that every dish presented at the Chef's Table is a testament to the region's bounty, the kitchen's mastery, and a true appreciation for the art of food. Chef Mathias Hendl's technical mastery is characterized by meticulous precision and a deep respect for genuine culinary craftsmanship. His approach involves training chefs to master every aspect of food preparation in-house, from daily-baked bread in the hotel's bakery to the refined creations from the patisserie, fostering an environment where traditional skills are honed and celebrated. The "open kitchen" style of the Chef's Table vividly showcases this artisanal dedication, allowing guests an intimate view of the creation process. Hendl's distinct approach to flavor and plating is defined by the creation of wonderfully harmonious combinations and bold, impactful flavors. He deftly reinvents classic Tyrolean dishes, infusing them with modern influences and creative ideas while steadfastly preserving their regional roots. This balance ensures that while dishes are innovative, they remain authentic and deeply flavorful. His plating is not merely decorative but integral to the culinary experience, emphasizing aesthetics alongside taste and texture. A legendary signature dish that exemplifies this mastery is the binchotan charcoal-grilled langoustine, artfully served with fermented carrot, crispy puffed grains, Arctic char caviar, and a delicate beurre blanc foam.

Career

• Apprentice Cook at Interalpen-Hotel Tyrol, Telfs-Buchen/Seefeld
• Sous-Chef at Interalpen-Chef’s Table, Telfs-Buchen/Seefeld
• KüchenchefIn at Interalpen-Chef’s Table, Telfs-Buchen/Seefeld