Interview with JRE-Member Siggi Tschurtschenthaler
Normally, top chefs let their culinary creations speak for themselves - every ingredient, technique, and presentation reflects their passion and philosophy. In this JRE member interview, we go beyond the plate to explore the journey and inspirations of Siggi Tschurtschenthaler from Adler.
We got the opportunity to interview Siggi Tschurtschenthaler, chef of Adler in Fläsch, Switzerland.
Introduction
Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?
I have been cooking with heart and soul for 30 years now – and you can taste it. Eleven years ago, I found my home at the historic Adler in Fläsch, where I work passionately as owner and head chef.
As a true South Tyrolean, I bring not only the necessary dose of down-to-earthness to the kitchen, but also a good pinch of joie de vivre. With a twinkle in my eye, I often say: ‘I don't cook, I live it!’ – and that's exactly how it is.
Anyone who stops by will feel this passion on their plate and throughout the entire restaurant.
Early inspiration
Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef?
I started my journey back home in South Tyrol, where my passion for cooking was first ignited. From there, I was fortunate enough to continue my education with some of the very best in the field. I am proud to call myself a student of Eckart Witzigmann, and I had the privilege of learning from Dieter Koschina as well as many outstanding guest chefs at Ikarus, Hangar 7 in Salzburg.
Along the way, I also earned my diploma as a certified diet chef and became a master chef. But perhaps the most important inspiration has always been my mother, who cooked – and still cooks – with so much heart and joy at the stove. That spirit of passion and authenticity is what continues to guide me every day in the kitchen.
Philosophy in the kitchen
What is your philosophy when it comes to cooking and creating new dishes?
For me, the seasons are always the true foundation – they bring the best products and set the rhythm in the kitchen.
From there, I love to combine what nature offers with the inspiration I gather on my travels to faraway places, while always staying connected to the roots of my homeland.
My philosophy is to remain open and curious, to respect the ingredients, and to let creativity flow naturally. This way, every dish tells a story of both tradition and discovery.
A Signature Dish
Could you share the story behind one of your signature dishes?
One of my true signature dishes is the Kaiserschmarrn – a classic that has accompanied me all my life. Guests even whisper that it might be the best in the world.
I first learned it from my mother, who cooked it with so much heart and love. Later, I perfected the technique under Eckart Witzigmann, and today I give it my very own personal touch. For me, the Kaiserschmarrn is much more than just a dessert – it’s a piece of tradition, south tyrolean memory, and joy on a plate.
Culinary Staples
What is your favorite ingredient to work with, and why?
I love working with limes and lemons – they bring a freshness that makes dishes lighter, more digestible, and full of flavor. Citrus has this beautiful way of lifting ingredients and giving them a bright character.
I am also very fond of herbs, especially those from our own garden. They add not only aroma and depth, but also a sense of immediacy and life to every plate. For me, freshness is essential, and these ingredients capture exactly that.
The Essence of ...
Can you describe the concept of your restaurant and what makes it unique?
Our restaurant is set in a historic house in the heart of the famous Bündner Herrschaft wine region – often lovingly called the “little Burgundy of Switzerland.” It’s a place full of soul, with rustic, wood-paneled Stuben where guests immediately feel at home – almost as if they were sitting at a friend’s table.
What makes us special? Fine dining at its very best, combined with honest, heartfelt service. And of course, my personal touch: I cook with pride – and yes, always in my lederhosen. It not only sparks a smile, but above all it stands for authenticity, tradition, and a big dose of joy that you can taste in every dish we serve.
Must-See Attractions
What’s one thing in the area that guests must see or do?
In our village of Fläsch, you’ll find no fewer than 16 excellent winemakers – and each one of them is truly worth a visit. The combination of the majestic Bündner mountains and the gentle vineyards makes this area something very special. A stroll through the village, with a stop or two at the wineries, is an experience you shouldn’t miss.
Just a few minutes away, in Maienfeld, you can also discover Johanna Spyri’s world-famous Heidi Village – only 5 minutes by car or about 20 minutes along the scenic wine trail from us.
And to bring all of this together, we warmly invite you to visit our own Weintorkel – a place where culture, wine, and the warm hospitality of our region come together in the most beautiful way.
Advice for Aspiring Chefs
What advice would you give to aspiring chefs who want to follow in your footsteps?
Becoming a chef is a lifelong journey – and a wonderful one. There will always be hurdles along the way, but my advice is: don’t turn back and don’t give up. Jump over them, learn from them, and with every challenge you grow stronger and ready to take on even higher ones. It’s like training – the more you do, the more capable you become.
Most importantly, never forget why you cook: it’s for your guests and for the people, not for points or stars. When you focus on bringing joy and creating meaningful experiences, success will follow naturally.
