The recipe for an unforgettable skiing day? Take two top ski destinations in the Salzburg Alps, add a star chef and spice it up with a stunning mountain backdrop - and that's skiing & culinary delights with Nelson Müller.
The culinary highlight in Wagrain-Kleinarl combines skiing and culinary delights: "Skiing & culinary delights with Nelson Müller" takes place on 19th of March, 2021. It's during the Ski and Wine Enjoyment Week of Ski amadé.
On these two days, star chef Nelson Müller and Rudi Pichler will allow all guests to take part in their cooking performance in the show kitchen, which has been specially set up for this purpose.
According to the motto "Twice the joy of food" they use ingredients from regional producers.
You taste the dish the whole winter at the skihuts
Nelson Müller creates a dish exclusively for Wagrain-Kleinarl. You can enjoy this all winter in the Snow Space Salzburg and Shuttleberg Flachauwinkl-Kleinarl ski areas. You find the delicious dish with food from "Bio aus dem Tal" on the menus in the ski areas. The hut owners use the same ingredients as Nelson Müller.
19th March, 2021
"Skiing & culinary delights on the mountain with Nelson Müller"
Live cooking show at the Schüttalm from 11.30 am to 2 pm.
Enjoy your meal! - with "Skiing & culinary delights in Wagrain-Kleinarl"
Genuss hoch 2
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Star chef at ski & culinary delight in Wagrain-Kleinarl
Nelson Müller is a German star chef with Ghanaian roots. For him, home is not a place, but a feeling, an image or a melody. His very special philosophy is that everything from, for example, animals can be used - from nose to tail. He refuses throwing away or wasting food.
After completing his apprenticeship as a chef, Nelson Müller worked in the well-known star restaurants "Résidence" with Hénri Bach in Essen and "Orangerie" with Lutz Niemann in the Maritim-Hotel Timmendorfer Strand. It is no coincidence that the chef opened his restaurant "Schote" in the Ruhrgebiet in 2009. Because here has been appreciating the ever-developing cultural scene.
Already in 2011 he got a star from the Michelin Guide. Since 2014 you have been enjoying specialties from the Ruhrgebiet in the brasserie "Müllers auf der Rü" at the Rüttenscheider Stern in Essen.
In the "Nelson Müller Cooking School", many amateur cooks learn the art of cooking. No matter, whether you are interested in meat, vegetarian or Mediterranean food. Now guess, what he does in his "free time"? Exactly, he appears as a soul singer with his band.
The host of skiing & culinary delights in Wagrain-Kleinarl
Rudi Pichler comes from Kleinarl and is a local chef. He learned his trade from top chef Franz Aichhorn and worked with renowned chefs such as Schellhorn and Obauer. He has improved his skills in various restaurants. On a culinary voyage of discovery in South Africa, Rudi rediscovered baking bread and the passion for bread is greatertoday than ever before. In May 2018 the joint film work with Simon Tasek premiered in the local cinemas. In the movie "Lehrling der Zeit" (Apprentice of Time) he takes a mental journey back in time to the post-war period and learns a new understanding of the value of local food and the appreciation of food regains more importance for him. He reworks the existing products with today's possibilities. Thus, long forgotten culinary arts find their way into modern cuisine - traditional roots are combined with modern culinary art. The focus is on regionality.
Bio aus dem Tal
The producers of many ingredients for skiing & culinary delights in Wagrain-Kleinarl
Organic food from the valley: The three pioneers are farmers with a passion and enjoy working toghether as a family. Under the "Bio aus dem Tal" brand, they produce dairy products and the various types of cheese in their milk shop in Kleinarl. They love life with nature and animals. They are particularly proud of the fact that they can work on their own farms and also have jobs to offer in the region. They attach great importance to sustainability and regionality. Of course, everything is made out of organic and regional products - you can taste the difference.
With Bio aus dem Tal they have laid the foundation stone for their dream - but they are working hard to bring their vision to as many peple as possible and to create more awareness again. And they have succeeded. From now on the Wagrainer Hühnerdorf and the farm Großwidmoos produce organic products from the valley. The Steinbauer bakery is also on board.
And the organic food from Bio aus dem Tal is the main ingredient for the dishes from skiing & culinary delights.
These huts have "Müller's culinary delight" in winter 2020/21 on their menu