Experience a world of culinary wonders at your fingertips, discover the best restaurants near you, get personalized recommendations Download the new JRE app!

Become a JRE-Inside+ member and enjoy exclusive benefits, inspiring interviews, recipes & articles, event infos and more.

  • Always up to date with our world of fine dining
  • Receive invites to exclusive events
  • Get to know our Chefs through interviews and recipes

This article is 
for JRE-Inside+ members only

Go JRE-Inside+
interview • April 4th, 2022

Interview with Jeremias Riezler


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.

Jeremias, how would you describe your cooking style?

I would describe my cooking style as Alpine cuisine, food with a personality. I achieve this by working in direct partnership with a large number of small-scale farmers, from meat and eggs to vegetables and fruit.

What's your favourite dish to make?

My corn-based dessert “Vorarlberger Riibl-Mais” reflects the terroir of Vorarlberg and connects it with the tradition of my ancestors.

What is your favourite ingredient to work with?

Cheese in all variations is one of my favourite ingredients, thanks to its incredible versatility and countless possible uses.

Who is one of your top suppliers or producers?

My top supplier is Willi Schmid. He is one of the world's best cheesemakers from Switzerland.

What is the biggest challenge you’ve faced in your culinary career?

The biggest challenge for me was the World Wine Festival in Bad Ragaz.

Which gastronomic trend are you excited about the most?

I don't chase trends. I have lived and maintained direct connections with honest food producers for many years. A lot of friendships were created!

If you could only eat one dish for the rest of your life, what would that be?

Cheese fondue.

What’s one thing in the area that your guests absolutely need to see or do?

I would recommend visitors to check out our local mountain, the Hohen Ifen. It is unique, a nice hike along the Schwarzwasserbach waterfall is a dream.

Thank you, Jeremias.

Book your table at restaurant Walserstuba

Try chef Jeremias Riezler’s Alpine cuisine for yourself at restaurant Walserstuba in Riezlern, Austria. You can make your lunch or dinner reservation through our website, for an unforgettable culinary experience.

Book your table