Jeremias Riezler is chef at restaurant Walserstuba. After his education at the Swiss Hotel Management School in Lucerne, Jeremias joined the kitchens of various high-end restaurants. These include Landhaus Henze and Hubertushof in Velden am Wörthersee. Today, chef Jeremias is the 3rd generation working at his family’s business Biohotel and restaurant Walserstuba. For the past decade, he has led the restaurant together with his wife, chef Bettina Riezler. We asked Jeremias some questions to get to know him better, about his culinary career, his favourite ingredient, and much more.
Interview with Jeremias Riezler
