FINE DINING

Our Executive Chef:
Philipp Graziadei

Experience in Michelin-starred kitchens paired with a refreshingly down-to-earth personality: our Executive Chef Philipp Graziadei from Algund brings exactly the right balance to La Maiena. The 42-year-old father of one learned his craft at the Parkhotel Mignon in Merano and further refined his culinary journey in renowned hotels across South Tyrol and top international restaurants – including three years at Tantris in Munich (2 Michelin stars) and one season at Uliassi in Senigallia (3 Michelin stars).

Philipp’s cuisine is Mediterranean, straightforward and honest. It is built around fresh ingredients, uncompromising quality and a wonderfully understated approach. Philipp firmly believes that great cooking does not require expensive trend products. Instead, he prefers simple ingredients – as long as they are of exceptional quality.

And of course: herbs. Philipp loves the aromas of rosemary and thyme just as much as the refined notes of cardamom and star anise. But for him, there is only one goal that truly matters: guests should love every bite.

GASTRONOMY IS THE ART OF USING FOOD TO CREATE HAPPINESS

As a little preview, here is a menu Philipp created for La Maiena:

 

Smoked char from the Passeier Valley
with apple gel and herb mayonnaise

 

Carbonara-filled raviolo with pancetta

 

Veal loin with green vegetables,
Hollandaise sauce and mashed potatoes

Where does Philipp’s passion for cooking come from?

Quite simply: his childhood. His mother loved cooking with all her heart, while his Tata loved eating with just as much passion. And every other Sunday, his grandmother served roast rabbit with polenta. The fact that the rabbits had often been hopping around in Grandma’s garden shortly beforehand was simply part of life – and it shaped Philipp’s deep respect for ingredients and his appreciation for fresh, high-quality products.

For Philipp, however, what happens on the plate is only part of the story. Equally important is the atmosphere in the kitchen. “You spend so much time together that having a good team spirit is essential,” he says. And when a team works in harmony, you can feel it. Not only at the stove, but also on the plate. And that’s exactly what it’s all about.

Savour our superb culinary creations here

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