Benjamin Parth
Cosmopolitan, bold and not run-of-the-mill, garnished with a hefty pinch of imagination – that is Benjamin Parth’s recipe for success.
In his gourmet restaurant Stüva in the Hotel YSCLA Benjamin Parth conveys the philosophy of the winter sports paradise of Ischgl in his multi award-winning gourmet concept. Top assessments from local testers – from Gault Millau 2023 (19 points, 5 toques) in the Falstaff Restaurant guide 2022 (97 points / 4 forks), through to the Guide Á la la Carte 2022 (97 points / 5 stars) – confirming the innovative path forged by this head chef from Tirol’s Paznaun region. For the fourth year in a row he has been named in the Schlemmer Atlas Top 20 chefs in Austria, and since 2012 he has also been represented in the exclusive team of ‘Jeunes Restaurateurs d’Europe’.
TAUGHT BY THE BEST: FROM ISCHGL INTO THE WIDER WORLD AND BACK AGAIN
Benjamin Parth trained with head chef Heinz Winkler. He also attended the cookery school run by Alsatian star chef Marc Haeberlin and completed his training with 3-star chefs Santi Santamaria and Sven Elverfeld. As part of further appointments in France with star-awarded chef Christian Plumail and in Denmark with Christian Bind, Benjamin Parth discovered his passion for the best produce from the seas. Since then he has avidly combined fish and seafood with specialities from his Tirol homeland.
Since 2008 Benjamin Parth has been wielding the wooden spoons in the gourmet restaurant the Stüva in his parent’s hotel the YSCLA, working as the head chef. A year later, at the tender age of 19, Benjamin Parth was awarded his first Gault Millau toque, making him the youngest toque-awarded chef in Austria at the time. In 2011 Spanish daily newspaper La Vanguardia awarded him 18 out of a possible 20 points in their guide “5 a taula” and in 2012 Guide Á la Carte named him “Newcomer of the Year 2012“.
CHEF OF THE CENTURY ECKART WITZIGMANN ON BENJAMIN PARTH:
Benjamin Parth is certainly one of the most remarkable talents, who I have met in the last few years. The standard of cooking in his restaurant, Stüva, always takes me by surprise. The presentation and flavour of his dishes leave you wanting for nothing; the composition and perfection of his creations are simply beyond compare. Then there is the attentive, competent service, along with a fascinating wine list, where the emphasis is on Austrian wines. As patron of the ‘Culinary St. Jakob’s Way’ in Tirol’s Paznaun region, I have had the chance to meet Benjamin Parth in Ischgl on several occasions. My guests, among them renowned colleagues from all parts of Europe, were always impressed by his creations, just as I was. His rise, year by year, has been noted and I am certain that there is still a great deal to come from this great talent. I will follow his progression with great interest.
