A talented chef with a passion for Swiss cuisine
For chef Siggi Tschurtschenthaler, cooking is a passion. South Tyrol was born and raised in an agricultural village in the Puster Valley known as Rodeneck. By the age of ten, he was already helping his mother - a great cook who taught him a lot. Siggi Tschurtschenthaler became a chef after completing his apprenticeship with some of the best chefs in Europe. For example, with the chef of the century Eckart Witzigmann in Munich, in Hangar 7 in Salzburg, and with Dieter Koschina in Vila Joya in Portugal. As well as in the Tubladel in Val Gardena, where chef Siggi Tschurtschenthaler achieved a spot in Italy's top gourmet guide Gambero Rosso. Siggi Tschurtschenthaler has been running the historic Adler restaurant in Fläsch since November 2014 as head chef and managing director. Throughout the dining experience, the young chef creates his own signature dishes and surprises guests time and again with the classic specialties he prepares, with playful yet straightforward simplicity.
I prefer cooking with specific herbs and acids, they bring a certain freshness to a dish.
