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Team

Creative culinary cooperation .

Even a top restaurant like the AQARIUM is only as good as each team member. A strong sense of togetherness and team spirit has garnered an impressive array of awards and honours. Every team member is important, from the dishwashers to the sommeliers, everyone contributes to the success of the restaurant – and the wellbeing of the guests.

Join our successful team!

2

Hauben

14 Punkte
Gault Millau

3

Gabeln

91 Punkte
Falstaff Guide

3

Sterne

80 Punkte
A La Carte

"Ein Rezept hat keine Seele. Als Koch muss
man erst die Seele ins Rezept einbringen" Thomas Keller
An award-winning chef

Chef de
Cuisine

Peter Reithmayr

Peter Reithmayr has been our Chef de Cuisine at the AQARIUM since 2012. The restaurant has been awarded two Gault Millau toques several times. For Reithmayr, the quality of the products used is of central importance as he skilfully crafts delicious gourmet cuisine from regionally sourced ingredients; be it meat from a neighbouring organic farmer or herbs and spices from our very own garden. All these products carry a guarantee of supreme quality.

Peter Reithmayr has been our Chef de Cuisine at the AQARIUM since 2012. The restaurant has been awarded two Gault Millau toques several times. For Reithmayr, the quality of the products used is of central importance as he skilfully crafts delicious gourmet cuisine from regionally sourced ingredients; be it meat from a neighbouring organic farmer or herbs and spices from our very own garden. All these products carry a guarantee of supreme quality.

peter.reithmayr@aqarium.at

"Modern, international, philosophical... I'm here to try it all!" Peter is passionate about his work! "It's particularly important to emphasize that, as well as the AQARIUM being there for hotel guests and villa occupants, the restaurant also welcomes all connoisseurs and lovers of fine dining - 7 days a week, no days off." It's his firm belief that, as Thomas Keller says: "There's no such thing as a recipe with a soul. That's something the chef has to imbue."

peter.reithmayr@aqarium.at

Sommelier

Wine
connoisseur.

Kevin Baumgartner

Kevin Baumgartner is our sommelier. Quite fittingly, wine is his favourite topic. He is both the treasurer and connoisseur of our wine - and of wine in general. On top of his consummate expertise, he is also very in tune with the needs of AQARIUM guests. Every wine he serves or recommends proves the perfect accompaniment to the dishes created by our award-winning culinary team.

 

His career has been similarly immaculate, commencing with an apprenticeship as a sweet pastry chef and a restaurant industry specialist, and he completed his sommelier training with distinction. He has held key positions at several Austrian venues known for the finest cuisine - as a sommelier at the Kirchenwirt in Leogang, Head Sommelier for Schloss Fuschl Betriebe GmbH, in an advisory role at the reopening of the Hotel Goldener Hirsch in Salzburg and, most recently, as deputy restaurant manager at the Arthotel Blaue Gans in Salzburg. "A great time and a really rich source of knowledge", enthuses Baumgartner.

Restaurantleiters

Stellvertreter des

Florian Kalleitner

He is a passionate host, he only wants the best for everyone and so far he has been at home in top-class hotels: we are talking about Florian Kalleitner, the new deputy restaurant manager and sommelier at AQARIUM.

Florian started his career in gastronomy in 2007 with a classic apprenticeship as a chef at the Mercure Salzburg, followed by an apprenticeship as a restaurant specialist at the Romantikhotel Gmachl. He exercised his passion for the job first as Demi Chef de Rang at Almhof Schneider in Lech am Arlberg and then as Chef de Rang at Gasthof Goldgasse in Salzburg and at Tschuggen Grand Hotel, Arosa Switzerland. In the meantime he passed the diploma Food-and-Beverage (F&B) management course with flying colors (- an accolade in the catering industry) and trained as a sommelier in Austria. As deputy restaurant manager, he caused a storm of enthusiasm among the guests at the reopening of the Steinterrasse and also at the Goldener Hirsch in Salzburg. Good knowledge of human nature, consistency and instinct, that is what Florian Kalleitner is all about and what he will now prove in the AQARIUM.

He is a passionate host, he only wants the best for everyone and so far he has been at home in top-class hotels: we are talking about Florian Kalleitner, the new deputy restaurant manager and sommelier at AQARIUM.

Sous Chef

Sous Chef

Jan Eggers

Jan Eggers learnt his trade in the best restaurants and from the very best teachers: Simon Taxacher at his 5-toque restaurant in Kirchberg, Austria; at the Kirchenwirt fine-dining restaurant in Leogang, and under the star pastry chef Christian Hümbs. The new Sous Chef at the AQARIUM is now able to live his passion for the very best of gourmet cuisine.

Having completed his training to become a chef, Eggers landed a coveted position at the Grand SPA Resort A-Rosa luxury hotel on the island of Sylt - six months on breakfast duty and a further six in service; then a stint at the 'Cucina Della Mamma' restaurant, half a year with the award-winning chef Sarah Henke at 'Spices' and, most recently, 18 months with Christian Hümbs, one of the best pastry chefs in Germany - known to many as a juror in Germany's version of the 'Bake-Off' - and responsible for arousing Jan Eggers' enthusiasm for the finest of French Confiserie - to the guaranteed delight of AQARIUM guests.

Jan Eggers learnt his trade in the best restaurants and from the very best teachers: Simon Taxacher at his 5-toque restaurant in Kirchberg, Austria; at the Kirchenwirt fine-dining restaurant in Leogang, and under the star pastry chef Christian Hümbs. The new Sous Chef at the AQARIUM is now able to live his passion for the very best of gourmet cuisine.

Having completed his training to become a chef, Eggers landed a coveted position at the Grand SPA Resort A-Rosa luxury hotel on the island of Sylt - six months on breakfast duty and a further six in service; then a stint at the 'Cucina Della Mamma' restaurant, half a year with the award-winning chef Sarah Henke at 'Spices' and, most recently, 18 months with Christian Hümbs, one of the best pastry chefs in Germany - known to many as a juror in Germany's version of the 'Bake-Off' - and responsible for arousing Jan Eggers' enthusiasm for the finest of French Confiserie - to the guaranteed delight of AQARIUM guests.

Staff.

Rami Ochana

Breakfast chef

Maria-Eva Schöberl

Breakfast chef

Silvio Tondo

Chef de Partie

Melanie Rieger

Commi de Cuisine

Alexandra Thorwarth

Chef de Rang

Andrea Liebig

Chef de Rang

Viktoria Mitterbuchner

Demi Chef de Rang

Alexander Rebenda

Demi Chef de Rang

Simona Egger

Breakfast team

Ana-Maria Dzitac

Dishwasher

Otto Proc

Dishwasher

Mirlinde Gashi

Dishwasher

Would you like to join our team?

All openings are advertised on our careers page.