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.
2
Toques
13,5 Points
Gault & Millau
3
Forks
91 Points
Falstaff Guide
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.
"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."
Staff.
Would you like to join our team?
Send us your applications documents: team@therme-geinberg.at
