We got the opportunity to interview Chef Uwe Machreich from Restaurant Triad in Austria.

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?

It actually started when I had the chance to start a classic cooking apprenticeship in one of the best hotels in Carinthia, the 5-star hotel “Das Ronacher”. After several positions in well-known Austrian establishments as well as abroad, my career brought me to Bad Schönau. Together with my wife Veronika, we converted their home from a farmhouse into a restaurant. With our years of experience, together with our staff, we try to ensure that our guests have a wonderful stay every day.

What is your philosophy when it comes to cooking and creating new dishes?

It is difficult for me to define a single philosophy. As a whole, the restaurant stands for regionally rooted Austrian cuisine, combined with international flavors and techniques, which is also reflected in the food. When creating new dishes, it is crucial to highlight the good qualities of the products and to illustrate the connection between local nature (e.g. our own garden) and our kitchen. It is just as important to me to cook a "recognizable"/authentic cuisine - where the basic product remains authentic and recognizable.

Could you share a story behind one of your signature dishes?

Dumplings filled with smoked sheep's cream cheese and char caviar

Der Bruderkampf (the fraternal fight) - This is about a legend from the 13th century in which the two communities east and west of our restaurant (Kirchschlag and Krumbach) were enemies. I tried to combine products from both places, i.e. the sheep's cream cheese from Kirchschlag and the char from Krumbach, in one dish in order to put an end to this 'fraternal fight".

Can you describe your restaurant's concept and what makes it unique?

Basically, we want to give our guests a pleasant time with good food and a nice glass of wine. With our restaurant, my wife Veronika and I wanted to create a special place where tradition can be combined with new visions. 19 years ago, a farm was turned into a restaurant, which to this day places value on high-quality products from the region in order to create a traditional, creative cuisine. Triad (Latin triad - the trinity) stands for: three things become one, the restaurant, the garden and overnight. This is why regionality and sustainability are not only important for the dishes. For our rooms, we have worked exclusively with companies and producers from the area; it was important to us that the added value remains in the region. This underlines our philosophy and authenticity.

The rooms in the middle of the countryside give our guests a direct insight into the special location and untouched nature. Sometimes there is a pheasant or a deer in the garden outside the window, or a little bird wakes you up in the “bed in the meadow”...

What does winning the JRE 2024 Award mean to you and your team?

For us, it was already a huge success to be nominated for Austria and to receive the support of our Austrian colleagues. When our names were finally called out as winners of the award at the ceremony in Paris, we couldn't believe it. It is the biggest award we have received to date. Receiving this award is a great honor. With this recognition, we and our team have a new incentive, because it shows that our efforts are bearing fruit.

What advice would you give to aspiring chefs who want to follow in your footsteps?

For me personally, cooking is a passion that sometimes only comes with practice and increasing professionalism. It is important to have a good foundation in order to then think outside the box. With a good foundation, it is best to go through several stations at home and abroad to acquire new knowledge. It is also good to get involved in different regions and their traditions or to observe what nature has to offer. However, you should know that you also need perseverance and hard work to be successful.

Read more about Triad Restaurant.