Seewirt junior chef Philipp Prodinger is a passionate cook who completed the school of hotel management in Villach and went on to gain considerable experience from renowned chefs in Austria and abroad. They include 4-toque chef Johanna Maier and Roland Trettl at Hangar-7 in Salzburg, Joel Antunes at the Joel Restaurant in Atlanta, Georgia, and Stefan Matz at the Ashford Castle luxury hotel in County Mayo, Ireland.

Philipp has come back home to the Turracher Höhe to take over Schlosshotel Seewirt from his parents in a few years’ time. Currently he’s focussing his efforts on enhancing the hotel’s range of food and drink, an area in which he can bring his wide array of experience to bear. He firmly believes in teaming up with regional suppliers to create extraordinary culinary delights, so he is working closely together with Hans Peter Huber, who makes his own unique ice-cream at his farm on the Turracher Höhe, and Siegfried Gruber, who breeds natural char in the Nockberge. Together with Seewirt chef de cuisine Alois Tranninger and chef de service Marco Schweiger he is responsible for the choice of food and drink at the hotel.