As a JRE member and Board representative, Stefan Eder brings together a strong connection to his Austrian roots with an international outlook shaped by years of experience and continuous learning. In this interview, we speak with him about his journey as a chef, the philosophy behind Der Wilde Eder and ZeitRAUM, and his role within JRE. He reflects on the importance of regionality, curiosity and knowledge-sharing, as well as the sense of community that he believes lies at the heart of JRE and its future.
Inside JRE-Austria: A Conversation with International Delegate Stefan Eder
From the Kitchen to Today
Can you give us a short introduction with your name, your restaurant, and your location?
My name is Stefan Eder, and I am the owner and chef of Der Wilde Eder, our hotel in St. Kathrein am Offenegg in Styria, Austria. Our hotel is also home to my restaurant ZeitRAUM, which has been awarded one Michelin Star as well as a Michelin Green Star.
How did your journey in the culinary world begin, and what inspires you most in your work today?
My journey into gastronomy began in a very traditional way. I completed my culinary training in Haus im Ennstal, at a renowned restaurant. Quite early on, however, I knew that I wanted to go out into the world, see as much as possible and continue learning.
I worked in the Arlberg region, including Zürs and Lech, and later joined a cruise ship. This gave me the opportunity to see quite a bit of the world, particularly South America, North America and the Caribbean. That period was extremely important for me because I was exposed to very different cuisines, techniques, cultures and ways of thinking.
When I eventually returned to my family’s business, I made a conscious decision to continue developing my skills and to broaden my knowledge as much as possible. Among other qualifications, I became a certified Master Chef, completed additional training as a dietary-trained chef, became a certified nutrition coach, and also completed my sommelier training. Over the years, I have taken many additional courses and further education programmes, including in areas that go beyond classical cuisine.
I have always been a very curious person. For me, learning in our profession never really stops. Gastronomy is constantly evolving, and I find it fascinating to connect knowledge from very different fields.
What inspires me most today is exactly this combination: bringing together the knowledge and techniques I have learned over many years and in many different places with the products of my own region.
I do not need to simply copy something I have seen somewhere else in the world. What interests me much more is asking myself:
What can I take from that experience and use to create something unique here at home?
A Personal Approach to Cuisine
Can you describe the philosophy behind your restaurant and what makes it unique?
Our cuisine is deeply rooted in our region, while at the same time remaining very open to influences and ideas from outside.
I have been fortunate enough to learn many techniques internationally. Today, my aim is to combine that knowledge with the products we have right on our doorstep. For me, regional cuisine does not mean limiting yourself creatively.
At the same time, I do not see the point in flying an ingredient halfway around the world simply so that I can serve it in a restaurant here in the countryside.
For me, the best product is very often the one that has travelled the shortest distance from the producer to my kitchen.
So our philosophy is very regional at its core, but with an open-minded and international approach to techniques, ideas and creativity.
Passing on the Craft
What advice would you give to young chefs or hospitality professionals who want to follow in your footsteps?
Do not let yourself be intimidated. Go out into the world, see as much as you can, collect experiences and get to know different cuisines, people and ways of thinking.
But at some point, you also have to find your own place and your own niche — the area in which you really want to become good. You do not have to be able to do everything or try to be everything to everyone.
I have also always been very aware that this profession demands a lot from you. As a chef, you need to be physically and mentally resilient, you need perseverance, and you have to be prepared to invest a great deal of yourself.
At the same time, it is an incredibly rewarding profession because you really can make an impact through your work. You can surprise people, impress them and, in the best possible case, even move them emotionally.
And there is something fascinating about the fact that our work is so temporary: a dish may exist for only a few minutes, but the memory of it can remain for much longer.
So my advice to young chefs would be: do not try to do everything or please everyone. Find out what you want to stand for, work consistently towards it, and try to create something that genuinely makes people feel something.
The JRE Community
How long have you been a JRE member? What made you join JRE?
I have been a member of JRE since 2017.
Even before joining, JRE was an association I had always wanted to be part of. For me, JRE represented outstanding restaurants with a clear philosophy — people who think independently, are willing to try new things and actively contribute to the development of gastronomy.
Especially in Austria, I always saw many JRE restaurants as places that were prepared to take new paths and really make a difference.
So becoming part of this community was something very special for me.
Which JRE values are most important to you, and how do you put them into practice at your restaurant?
“Never-ending Passion” is a value that describes JRE very well for me.
But just as important is the feeling of being part of a family. JRE really is a large family of people who share a similar passion and who support one another.
It is not only about making each individual restaurant better. It is also about working together to move gastronomy forward and continuously develop our culinary world.
That same idea is important in my own restaurant as well: passion, curiosity, sharing knowledge and always trying to become a little better without losing sight of who you are.
Shaping the Future of JRE
How long have you been in the board of JRE? What does this role represent for you?
I have been involved on the JRE Board for several years now, and I also have the opportunity to represent Austria at the European level.
Of course, this role comes with work and responsibility, but for me the greatest value is the opportunity to exchange ideas with people who face many of the same challenges that I do.
We are chefs, restaurateurs and entrepreneurs. We often deal with similar problems, but we also share many of the same ideas, ambitions and goals.
Being able to exchange experiences openly with like-minded people from different countries is extremely valuable to me.
What goals would you like to (or did you) achieve as a JRE board member?
One of my main goals is to preserve and further develop this special JRE spirit, both in Austria and on the European level.
The combination of friendship, solidarity, entrepreneurship and a shared passion for gastronomy is something very special and should never be taken for granted.
I would like to help strengthen this spirit and carry it further into the world. Of course JRE should continue to grow and evolve, but we should never lose what makes the association special in the first place: the sense of family and the genuine support we have for one another.
JRE’s Role in Gastronomy
How do you see JRE contributing to the development of gastronomy?
One of the most important contributions JRE can make is the open exchange of knowledge and ideas.
In the past, especially in fine dining, there was often a mentality of keeping recipes, techniques and ideas to yourself. Everyone protected their own secrets.
Today, I believe much more strongly in sharing knowledge. When we exchange ideas, learn from one another and develop things together, the entire profession can move forward much faster.
For me, this is one of JRE’s greatest strengths: bringing together people who do not simply work alongside one another, but who are willing to think about the future of gastronomy together.
Looking to the Next Generation
What advice would you give to the next JRE-President?
Keep the momentum going, but above all protect what makes JRE special.
The industry will change, markets will change and we will continue to face new challenges. But if we manage to preserve this special sense of community, the open exchange between members and the strong bonds within the JRE family, we will have an incredibly strong foundation for the future.
My advice would therefore be to continue developing JRE while always staying close to its members and its core values.
JRE should continue to evolve — without losing its soul.
