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KLAUS HÖLZL

education

Born in 1992, Klaus completed his apprenticeship as a gastronomy specialist in the Landgasthof zum Topf in Kaltenbach from 2007 to 2011.

The ambition was already high in his apprenticeship, which was confirmed by successes in several cooking competitions. For example, the Waldviertler was named Austria's best apprentice in the field of cuisine at the state championship of gastronomy.

After a short first stop at Schloss Aigen in Salzburg, Klaus worked at Foggy Mix in Waidhofen an der Thaya from 2012 to 2015.

Then his wife Melanie & he decided to explore the big wide world in Hangar 7 in Salzburg. Every month Klaus was able to look over the shoulders of a different international chef & made a lot of experience in star gastronomy under the patronage of chef Eckart Witzigmann & Executive Chef Martin Klein.

Time out with Klaus Hölzl in Gastern

With this great experience, Melanie & Klaus ventured into self-employment in the spring of 2016 & opened the inn "Auszeit bei Klaus Hölzl" in Gastern.

With his kitchen line "nordic Waldviertel", the award-winning chef enchants regional products from Waldviertel farmers in modern and seasonal dishes and has received quite a bit of attention and approval. Several TV appearances, magazine & newspaper articles, book projects and awards in renowned gourmet guides followed.

  • 1 toque in the Gault & Millau Guide Austria

  • 2016 Newcomer of the Year Tavern Guide Austria

  • 84 points in the Falstaff Guide Austria

  • 67 points in the A la Carte Guide Austria

  • Top host of Lower Austrian pub culture

  • Tut Gut Wirt, GreenChef partner, 3 Krügerl in the beer guide


In autumn 2019, Klaus Hölzl took 3rd place in Europe's trendiest cooking competition “Die Junge Wilden” by Rolling Pin in Munich. You can find all pictures from the battle of superlatives here

On December 15, 2019, the successful chapter "Time out with Klaus Hölzl" ended - at least in Gastern.

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Under the motto “Gourmet kitchen for home”, the young chef has been restarting his catering business since 2020 & no longer offers his kitchen in a fixed location, but wherever good food is wanted and in demand.

 

Find out about your individual offer, whether a cozy meal at your home, a family celebration in the event hall, an exciting cooking course, show cooking at your company event or kitchen coaching. I am looking forward to your request

 

Also new since September 2019 is the work at the HLT Retz - The Tourism School as a practical teacher. Here the award-winning chef can pass on his knowledge and experience to the young people

New beginning

Under the motto “Gourmet kitchen for home”, the young chef has been restarting his catering business since 2020 & no longer offers his kitchen in a fixed location, but wherever good food is wanted and in demand.

 

Find out about your individual offer, whether a cozy meal at your home, a family celebration in the event hall, an exciting cooking course, show cooking at your company event or kitchen coaching. I am looking forward to your request

 

Also new since September 2019 is the work at the HLT Retz - The Tourism School as a practical teacher. Here the award-winning chef can pass on his knowledge and experience to the young people

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from 2021

Euro Toques Austria

Klaus Hölzl has been a member of the Euro Toques Chefs since the beginning of 2018 and has even been Secretary General since 2020.

This Europe-wide association of chefs is committed to healthy nutrition, transparency and honesty towards guests as well as responsible handling of food.

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Nordic Waldviertel

"Nordic Waldviertel" describes Klaus Hölzl's kitchen philosophy in two words.


modern - regional - seasonal

We treat our food respectfully and gratefully and use what our mystically rough region and our many regional suppliers offer us and transform them into unique dishes with a lot of love and passion.

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