Patrick Tober

Chef Patrick Tober’s culinary philosophy is deeply rooted in his "Monte e Mare" concept, a harmonious fusion of alpine and Mediterranean influences that forms the soul of La Fenice. His core ethos centers on a profound passion for high-quality, honest ingredients, guiding a clear culinary vision that reinterprets classic Austrian cuisine through a modern lens. Tober prioritizes seasonal compositions, sourcing delicate ingredients from the Arlberg region and complementing them with exquisite selections from around the world. His overarching vision is to deliver an exquisite dining experience characterized by "seasonally inspired, internationally interpreted" dishes. Tober masterfully blends traditional family recipes with modern haute cuisine, emphasizing refined flavors, harmonious composition, and elegant presentation. This commitment extends to offering comprehensive multi-course tasting menus, including equally thoughtful vegetarian options, showcasing an unwavering belief that creativity in the kitchen knows no bounds. Chef Tober's technical style is distinguished by his ability to achieve harmonious compositions and exciting presentations, masterfully bridging traditional Austrian elements with modern, Mediterranean touches. His approach to flavor is intricate and balanced, often pairing unexpected elements to elevate natural tastes, such as bringing a "Mediterranean sea breeze" to the plate or creating a "ménage à trois" of distinct flavors. Among his most celebrated signature dishes and culinary illustrations are the tender, juicy lobster medallion encased in a courgette "coat," served with an aromatic blood orange gelée and a vadouvan foam—a testament to his innovative use of spices and textures. Other exemplary flavor combinations include freshly caught Atlantic lobster with fruity redcurrants, tender saddle of chamois from the Arlberg hunt with wild mountain thyme, and delicately spicy yellowtail amberjack with vongole and sun-ripened courgettes. Guests typically experience his artistry through sophisticated multi-course tasting menus, ranging from five to eight courses, including a dedicated Chef’s Choice menu that refines Austrian tradition with Mediterranean accents.

Career

• Demi-Chef de Partie at Hotel Arlberg, Lech am Arlberg
• Head Chef (La Fenice) and Culinary Director (Hotel Operations) at Hotel Arlberg, Lech am Arlberg