{"id":25888,"date":"2023-08-03T10:41:19","date_gmt":"2023-08-03T08:41:19","guid":{"rendered":"https:\/\/www.falstaff.com\/profi\/?post_type=newsbeitrag&p=25888"},"modified":"2023-08-03T10:41:19","modified_gmt":"2023-08-03T08:41:19","slug":"ein-wechsel-als-kuechenchef-bewaehrt-sich-alle-zwei-bis-drei-jahre","status":"publish","type":"newsbeitrag","link":"https:\/\/www.falstaff.com\/profi\/newsbeitrag\/ein-wechsel-als-kuechenchef-bewaehrt-sich-alle-zwei-bis-drei-jahre\/","title":{"rendered":"Ein Wechsel als K\u00fcchenchef bew\u00e4hrt sich alle zwei bis drei Jahre"},"content":{"rendered":"

Stefan M\u00f6rth kehrte nach vielen Jahren im Ausland nach \u00d6sterreich zur\u00fcck und setzt seinen Weg als mehrfach pr\u00e4mierter Koch und mit einer F\u00fclle an Erfahrungen aus internationaler Kochkultur nun mit der Leitung des kulinarischen Konzepts im \u00bbPark Hyatt Vienna\u00ab<\/strong> fort. Im Interview<\/a> spricht der geb\u00fcrtige Steirer \u00fcber seine Pl\u00e4ne, seine pr\u00e4gendsten Stationen im Ausland, die Erfahrungen als kulinarischer Weltenbummler und verr\u00e4t, wie man sich an die Spitze kochen kann.<\/p>\n

Welche Ihrer Stationen hat Sie besonders gepr\u00e4gt?<\/strong>
\nDas waren die Anf\u00e4nge meiner beruflichen Karriere bei Kochlegenden<\/a>, die ich bis heute zu meinen Vorbildern z\u00e4hle. Das war als Chef Tournant im Jahre 1992 in der \u00bbResidenz\u00ab von Heinz Winkler in Achau und bei Eckhart Witzigmann im Restaurant \u00bbAubergine\u00ab 1993 in M\u00fcnchen, ebenso als Chef Tourant.<\/p>\n

Lesen Sie das vollst\u00e4ndige Interview bei den Kolleg:innen von Falstaff.com<\/a>.<\/h3>\n","protected":false},"excerpt":{"rendered":"

Stefan M\u00f6rth, K\u00fcchendirektor des \u00bbPark Hyatt Vienna\u00ab, im Interview \u00fcber seine Wanderjahre und die pr\u00e4gendsten Stationen seiner Karriere.<\/p>\n","protected":false},"author":132,"featured_media":25890,"template":"","meta":{"inline_featured_image":false,"site-sidebar-layout":"default","site-content-layout":"default","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"newskategorie":[10],"newstag":[27,76,51],"class_list":["post-25888","newsbeitrag","type-newsbeitrag","status-publish","has-post-thumbnail","hentry","newskategorie-top-player","newstag-interview","newstag-koch","newstag-wien"],"yoast_head":"\nEin Wechsel als K\u00fcchenchef bew\u00e4hrt sich alle zwei bis drei Jahre - 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