According to Gault&Millau, the title of "Chef of the Year" is "the most coveted award in the domestic gastronomy sector" and is traditionally announced a few weeks before the release of the new guide. This year, the award was presented for the 36th time. After Werner Matt (1985), Hansi Unterberger (1987), Martin Sieberer (2000), and Alexander Fankhauser (2005), Benjamin Parth is the fifth chef from Tyrol to receive the "Chef of the Year" honor.
Martina and Karl Hohenlohe, publishers of the Gault&Millau Guide, explain their choice as follows: "Benjamin Parth is an extraordinary talent that calls to mind a cliché: Still waters run deep. And how! Every dish perfectly composed and executed with precision. Mostly surprising, sometimes edgy, always true to his own style. This is what a Chef of the Year looks like. Congratulations!"
Benjamin Parth commented: "This award is undoubtedly the highlight of my career so far. 'Chef of the Year' is a unique recognition and a phenomenal confirmation for me and my team. At this point, I especially want to thank our guests, who have witnessed and enabled our progress—plaque by plaque. As an enthusiastic snowboarder, I see a clear comparison: every athlete wants not only to participate in the Olympics but to stand on top. In this sense, this award is a milestone on the way to our next big goal: the fourth plaque."
After greetings from Tyrol’s Governor Günther Platter, presenter Christian Seiler praised the awardee: "Benjamin is independent, talented, and stubborn. These are the best prerequisites for a great career, which has today received its first significant confirmation." The courses of the subsequent gala menu were prepared by local chef Martin Sieberer (Paznaunerstube), Benjamin Parth himself, and the YoungChefsPaznaun. Among the congratulators were numerous top chefs as well as prominent figures from tourism, business, and politics.
About Benjamin Parth
Among connoisseurs, Parth is no longer an unknown name, as he has been impressively ranked among Austria’s top chefs for years. In 2009, at the age of 19, he was listed for the first time in the Austrian edition of Gault&Millau with one plaque (14 points), making him the "youngest plaque chef in Austria." His credo from the beginning was "improve every day," which quickly allowed him to join Austria's culinary elite. Critics now call him a "master of soups and sauces." Driven by his passion for perfect products and bold creations, he impresses with a reduced, clear style and intense flavors. Parth himself describes his gourmet concept as "modern, purist, and open-minded."
Born in 1988 in Zams, Tyrol, Benjamin Parth began his career with top chef Heinz Winkler in Aschau, Germany, and traveled the world to learn in numerous top establishments. Stations with Santi Santamaria in Spain, Marc Haeberlin in France, and Sven Elverfeld in Wolfsburg shaped Parth’s culinary style and inspired his passion for the best from the sea. Since 2008, he has been the head chef at the Gourmetrestaurant Stüva in Ischgl, Tyrol. >> view his full CV
About the Gourmetrestaurant Stüva in Ischgl
“Stüva” is the Romansh word for "stube" (room). In the gourmet restaurant of Hotel YSCLA, chef Benjamin Parth translates the philosophy of the winter sports mecca Ischgl into his acclaimed gourmet concept. The interior is modern and simple—with reinterpreted alpine charm—following the philosophy of the cuisine: purist, minimalist, and fully focused on enjoyment. With 11 tables, the Gourmetrestaurant Stüva offers space for a maximum of 35 guests, promising an exclusive atmosphere and top-notch, personalized service. Opening hours: daily from late November to early May, and during summer from early July to early September (days off flexible). Table reservations at https://www.yscla.at/restaurant-ischgl/tischreservierung