Benjamin Parth
Head Chef at Hotel Yscla, Ischgl
Award-winning chef with Tyrolean passion.
Benjamin Parth
Open-minded, bold, and unconventional, sprinkled with a generous touch of imagination: this is the secret to the success of Chef Benjamin Parth. In 2019, he was awarded the coveted title "Chef of the Year" by Gault&Millau.Currently, the gourmet restaurant Stüva is ranked as the best-rated restaurant in Tyrol in the renowned Gault&Millau guide (valid for 2025).
For the first time, Benjamin Parth's new venue, SPACE 73, is also featured in the guide with two toques.
Benjamin Parth, Executive Chef at Hotel YSCLA and the in-house gourmet restaurant Stüva in Ischgl, has been part of the undisputed elite of Austrian top chefs for years. This is reflected in the numerous awards for his culinary creations: Five toques (19 points) in Gault&Millau 2025, making him No. 1 in Tyrol and tied with five other restaurants across Austria, speak for themselves. He was awarded five stars (98/100 points) by Guide A la Carte 2023, and in the Falstaff Restaurant Guide 2024 he received the highest rating of 4 forks (98/100 points), as well as top evaluations from Schlemmer Atlas and the Hornstein Ranking 2023. Benjamin Parth is also a member of highly decorated international restaurant associations such as “Les Grandes Tables du Monde” and “La Liste.” In 2024, the restaurant Stüva was ranked 4th among the world’s top 1000 gourmet restaurants by “La Liste.”
„Excellence in the Kitchen“
Benjamin Parth on receiving the award "Chef of the Year 2019"
„This award is undoubtedly the highlight of my career so far. 'Chef of the Year' is a unique honor and a phenomenal confirmation for me and my team. At this point, I especially want to give thanks, primarily to our guests, who have witnessed and enabled our progress – Haube by Haube. As an avid snowboarder, a comparison comes to mind: Every athlete at the Olympics not only wants to participate but to reach the top. In this sense, this award is somewhat a milestone on the way to our ultimate goal: the fourth Haube.“
„World-class from Tyrol“
Trained by the best: From Ischgl to the world and back
„Getting better every day" has been Benjamin Parth's credo from the very beginning. In this way, the talented chef from Paznaun managed within a few years to join the elite of Austrian gourmet cuisine: In 2009, at the age of 19, he was listed for the first time in the Austrian edition of Gault&Millau with his gourmet restaurant Stüva – back then with one toque (14 points), making him the "youngest starred chef in Austria".
After his formative years with Heinz Winkler in Aschau im Chiemgau (DE), the ambitious Tyrolean's career path led him, among other places, to Wolfsburg (DE), where he worked with Sven Elverfeld at the restaurant "Aqua". Other notable stages of his training were the "Restaurant L’Univers" by Christian Plumail in Nice (FR), the "Restaurant Bind" by Christian Bind in Krusa (DK), "L’Auberge de l’Ill" by Marc Haeberlin in Illhaeusern (FR), and "Can Fabes" in Sant Celoni (ES), where he learned from Santi Santamaria.
Returning from his international experiences to his home region, Benjamin Parth has been working since 2008 as head chef at his family-run Hotel YSCLA and its associated gourmet restaurant Stüva.
BENJAMIN PARTH'S GOURMET CONCEPT
Never more than three flavor components are combined into a dish by Benjamin Parth in a reduced form. Called a "master of soups and sauces" by critics, Parth convinces with "puristic, clear creations" and "enchanting flavor intensity," according to selected expert opinions. However, fame and reputation are not the primary driving forces for the determined chef from Ischgl.
His passion for perfect products and bold creations drives him. "Open-minded, daring, and not ordinary, garnished with a touch of imagination", describes Benjamin Parth his concept, emphasizing: "My team and I work every day to perfect the dishes to delight and surprise our guests.“
Eckart Witzigmann, the legendary chef often called the “Chef of the Century,” on Benjamin Parth
Benjamin Parth is certainly one of the most remarkable talents I have encountered in recent years. The level at which food is cooked in his restaurant Stüva surprises me again and again. The presentation and taste of his dishes leave nothing to be desired; the composition and perfection of his creations can stand up to any comparison. Furthermore, there is attentive and competent service, as well as an interesting wine list with a focus on Austria. As patron of the 'Culinary Way of St. James' in Tyrol's Paznaun region, I had the opportunity to meet Benjamin Parth in Ischgl several times. My guests, including renowned colleagues from all parts of Europe, were, like me, always impressed by his creations. The improvement is visible from year to year, and Eckart Witzigmann is sure that much is still to be expected from this great talent. He will follow it with great interest.
„Perfect Location, Easy Arrival“