Michael Mayr

Chef Michael Mayr's culinary philosophy is deeply rooted in his "Passeier meets the World" concept, a harmonious interplay that marries the rich traditions of the Passeier Valley with sophisticated flavors and techniques gleaned from across the globe. This ethos culminates in dishes that are both comforting in their familiarity and exhilarating in their surprising innovations. Mayr describes his cooking as "honest, precise and heartfelt, understandable by all," striving for a consistent balance, depth, and character in every creation. His dedication to ingredient sourcing is paramount, emphasizing regionality, seasonality, and sustainability. Mayr cultivates profound relationships with approximately 20 local farmers and esteemed producers, including the 120-year-old Schiefer fish farm in San Martino in Val Passiria for pristine Arctic char, a mill in the Venosta Valley for artisanal flours, and even a local "valley witch" named Rosi, who supplies a diverse array of wild and rare herbs. Furthermore, the Quellenhof maintains an extensive in-house garden where fresh tomatoes, peppers, chilis, eggplants, and herbs are grown, complemented by ingredients foraged from local forests by the kitchen team. Sustainability forms a core tenet of Mayr's vision, most notably exemplified by his unwavering commitment to the "Nose-to-Tail" principle. This philosophy ensures the holistic utilization of every animal, minimizing waste and honoring the resource. For Mayr, this approach extends beyond the plate, reflecting a broader responsibility towards environmental and social consciousness. He envisions a culinary future where exquisite gastronomy and ecological stewardship are inextricably linked, inviting guests on a gourmet journey that is as mindful as it is magnificent. Chef Michael Mayr's culinary approach is a masterclass in authoritative depth and technical precision, honed over two decades in elite gastronomy. His style is characterized by "precision, courage and finesse," evident in his relentless pursuit of refining recipes and orchestrating ingredients to achieve perfect balance, profound depth, and distinct character. Mayr's rigorous training background, including stints under two-Michelin-starred Walter Eselböck at Taubenkobel and three-Michelin-starred Helfrich Michael at Schwarzwaldstube, underpins his technical mastery. He is also a dedicated mentor, focusing heavily on training apprentices, many of whom achieve top recognition in South Tyrol. Artistically, Mayr crafts dishes that are designed to be "familiar yet surprising," blending the essence of the Alpine region with sophisticated international influences. His plating is thoughtful, and his flavor profiles are celebrated for their "taste, technique and lightness," ensuring each bite is both profound and accessible. He champions the use of selected local products, transforming them through refined techniques to impress guests with honest, heartfelt cuisine. Among his legendary signature dishes are: * **Beuscherl**: A bold and sustainable dish that epitomizes his 'Nose-to-Tail' philosophy, transforming lesser-used cuts such as heart, lung, spleen, and liver. It is expertly paired with Kukuruz (corn), Schwarzwurzel (salsify), and black truffle, creating a flavorful, modern, and profoundly respectful culinary statement. * **Rote Beete Ravioli**: This dish masterfully combines the natural sweetness of beetroot with the distinct savoriness of Passeirer Alpine cheese, elevated by the refined taste of Miéral pigeon and a subtle hint of licorice. It stands as a testament to his ability to weave together indigenous produce with exquisite international ingredients for a captivating taste experience. Other notable creations include a fresh asparagus sorbet with mustard grains and salmon cubes in a citrus, passion fruit, and grapefruit pearl soup; Mangalica pork with its jus, wild herbs, and pioppini mushrooms; and Breton turbot served with local Jerusalem artichoke, salted lemon, Gilardeau oyster, and a rich lobster bisque, all exemplifying his signature fusion of local roots and global inspiration.

Career

• Chef (formative experience) at Taubenkobel, Austria
• Various Leadership Roles (2002-2017) at Quellenhof Luxury Resort Passeier, St. Martin in Passeier
• Executive Chef (since 2017) at Quellenhof Gourmetstube 1897, St. Martin in Passeier

Mentored by Walter Eselböck.