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 PARTHS GOURMET CONCEPT
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.”