CULINARY
HIGHLIGHTS

The new, motivated kitchen team under the direction of Chef de Cuisine Michael Kofler and Head Chef Sandro Falkner combines Alpine tradition with innovative cooking techniques. Let yourself be surprised by creative menus and exquisite flavours that will take you into the world of fine dining. Find out more about the two master chefs and discover what the new culinary era at Hotel Riml has to offer!

CHEF DE CUISINE MICHAEL KOFLER

Michael Kofler has an impressive career to offer. At the tender age of four, he was already looking over his mother's shoulder in the kitchen and trying his hand at simple dishes such as scrambled or fried eggs. This laid the foundation for a great career in cooking. In the course of his career, he has already seen the inside of some of the most renowned kitchens in the Alpine region. But that's not all: before joining the kitchen team at the hotel ‘Das Central’ in 2010, he gained valuable experience in Serfaus, Ischgl and with Roland Jöhri in St. Moritz. These stations were a true inspiration for his style of cooking and have prepared him perfectly for the upcoming challenges with us in Hochgurgl.

HEAD CHEF SANDRO FALKNER

At the age of 30, Sandro Falkner can already look back to an impressive career as a chef. Even as a child, he dreamed of becoming either a chef or an architect. Thanks to his not-so-convincing drawing teacher, he finally found passion in catering and started a cooking apprenticeship in Sölden. After his time in the army, he gained valuable experience in various kitchens, in South Tyrol, Munich and Lech. A stay in Sweden rounded off his previous experience, before befor he returned back home to the Ötztal.

AWARDS AND SUCCESSES

The culinary skills of Michael Kofler and Sandro Falkner were recognised as follows in 2024:

• Gault Millau 2024: 3 toques & 16 points
• Falstaff Guide 2024: 3 forks
• Guide a la Carte 2024 - 3 stars & 92 points