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Cosmopolitan, cheeky and unusual, garnished with a strong breeze of imagination: this is how chef Benjamin Parth’s recipe for success can be described. On September 14, 2018, he was awarded the title “Chef of the Year 2019” by Gault&Millau.

The gourmet restaurant Stüva is currently ranked as the best-rated restaurant in Tyrol in the renowned gourmet guide “Gault&Millau” (valid for 2024). Benjamin Parth’s new restaurant, SPACE 73, is also represented in the guide for the first time.

Benjamin Parth, head chef at the Hotel YSCLA and the in-house gourmet restaurant Stüva in Ischgl, is no longer unknown among connoisseurs, as he has been impressively involved in the concert of Austrian culinary greats for years. This is reflected not least in the awards given to the former “youngest award-winning chef in Austria”: five toques (19 points) in the Gault&Millau 2024, five stars (98 points) in the A la Carte Guide 2023 and four forks in the current Fallstaff restaurant guide speak for themselves. The highlight of his career so far is the “Gault & Millau Chef of the Year 2019” award.

Benjamin Parth on the “Chef of the Year 2019” award:

“This award is without a doubt the highlight of my career so far. ‘Chef of the Year’ is a unique award and a phenomenal endorsement for me and my team. At this point it is especially important to say thanks, first and foremost to our guests, who have experienced and made our development – ​​one toque by one – possible. As an enthusiastic snowboarder, a comparison makes sense to me: every athlete not only wants to be there at the Olympics, but also wants to be at the top. Therefore, this award is, in a sense, a stage victory on the way to our really big goal: the fourth toque.”


“Get better every day” was Benjamin Parth’s credo from the start. In this way, the talented Paznaun native managed to catch up with the culinary elite of Austrian gourmet gastronomy within just a few years: in 2009, at the age of 19, he was included in the Austrian edition of Gault & for the first time with his gourmet restaurant Stüva ;Millau listed – at that time with a toque (14 points), making him the “youngest toque chef in Austria”.

After his apprenticeship with Heinz Winkler in Aschau im Chiemgau (DE), the ambitious Tyrolean’s professional career took him, among other places, to Wolfsburg (DE), where he worked with Sven Elverfeld in the restaurant ” Aqua” was active. Other notable stations in his training were the “Restaurant L’Univers” by Christian Plumail in Nice (FR), the “Restaurant Bind” by Christian Bind in Krusa (DK), the “L’Auberge de l’Ill” by Marc Haeberlin in Illhaeusern (FR) and the “Can Fabes” in Sant Celoni (ES), where he was inspired by Santi Santamaria learned.

After returning home from his stays abroad, Benjamin Parth has been working as head chef at his parents’ hotel YSCLA and the associated gourmet restaurant Stüva since 2008.

Benjamin Parth never combines more than three flavor components into one dish. Described by critics as the “master of soups and sauces,” Parth is convincing enough with his “puristic, clear creations” and “beguiling density of flavors,” according to selected opinions from the trade press. However, notoriety and reputation are not the main driving forces for the determined chef from Ischgl.

His passion for perfect products and bold creations drives him. “Cosmopolitan, cheeky and unusual, garnished with a touch of imagination” is how Benjamin Parth describes his concept and emphasizes: “My team and I work every day to perfect the dishes in order to delight our guests and to surprise.”


“Benjamin Parth is certainly one of the most remarkable talents I have met in recent years. The level of cooking at his restaurant Stüva never ceases to amaze me. The presentation and taste of his dishes leave nothing to be desired, and the composition and completion of his creations do not have to shy away from any comparison. Added to this is attentive and competent service, as well as an interesting wine list with a focus on Austria. As patron of the ‘Culinary Way of St. James’ in Paznaun in Tyrol, I had the opportunity to meet Benjamin Parth in Ischgl several times. Like me, my guests, including renowned colleagues from all parts of Europe, were always impressed by his creations. The improvement can be seen from year to year and I am sure that there is still a lot to be expected from this great talent. I will follow it with great interest”