Chef Biography
Martin Reitberger was born in 1973 in Kufstein, Tirol, Austria. Following school, he apprenticed at the Steigenberger Hotel in Seefeld between 1988-1991. He then went on to work the kitchen ladder in five hotels (all four-star) in Austria, before serving his military service in 1994.
In 1995, he began as sous chef at the Hotel Kaiser in Tirol, before moving as sous chef in 1996 to Hotel Berghof in Leach, followed by sous chef at Hotel Kaiserhof in Ellmau in 1997, and then to Hotel Andreas Hofer in Kufstein, all four-star hotels.
In 1998, he was appointed as chef de cuisine for Hotel St. Peter in Seefeld. Later that year, the Great Chefs television team showed up to tape Chef Reitberger, just as he was promoted to executive chef of Hotel St. Peter, for the Discovery Channel’s Great Chefs of the World and ORF-TV’s Great Chefs of Austria television series.
Recipes
Fried Pear Dumplings with Stewed Pears
Serving: 4 Print Fried Pear Dumplings with Stewed Pears By Great Chefs October 19, 2015 Golden fried sweet dumplings contain bites of pear and almond. Sprinkled with confectioner’s sugar, they are accompanied by fruit and a spiced red wine sauce. Select fruit based on what is available; in winter, even frozen fruit will work for […]
Fried River Trout in Beer Batter with Lemon Sour Cream
Serving: 4 Print Fried River Trout in Beer Batter with Lemon Sour Cream By Great Chefs October 16, 2015 Beer batter provides a beautiful crust for these river trout fillets. A companion tomato ragout with a dollop of lemon sour cream completes the presentation. Ingredients Rver Trout Fillets – 2, 8 ounces each Lemon Juice […]
Saddle of Veal on Morel Sauce with Herbed Risotto
Serving: 4 Print Saddle of Veal on Morel Sauce with Herbed Risotto By Great Chefs October 13, 2015 Tender veal steaks are encased in Tyrolean bacon, lean and meaty and a source of great local pride. The veal – bacon packets are seared to seal in the juices, then cooked with top heat only until […]
Frozen Honey Parfait
Serving: Makes 8 parfaits Print Frozen Honey Parfait By Great Chefs October 10, 2015 Creamy honey parfaits are accompanied by berries and thick sabayon. The really good news is that the parfaits may be made ahead of time — days ahead! The sabayon, however, is definitely a last-minute preparation. Ingredients Honey Parfait Eggs – 3 […]