Chef Biography
Walter Jost was born in 1946 in St Veit/Glan, Auatria. After business school, he started as an apprentice in 1962 at the age of 16 at the Hotel Sandwirt in Klagenfurt, Austria.
In the late 1970’s, after working with Great Chefs Werner Matt and Heinz Winkler, he began to become interested in light kitchen foods and created a new “Light Austrian Cuisine”. In 1984 he was awarded his first toque by Gault Millau and in 1998, after holding two toques at Gartenhotel Tummlerhof, the Great Chefs television team showed up to tape Chef Walter for ORF and the Discovery Channel’s Great Chefs of Austria series
The hotel is located in the ski area of Seefeld, and is closed during the spring and summer months. In the off season, Chef Jost is responsible for the Austrian Gault Millau Week at the Hilton in Bahrain; the Grosvenor House in London; Hilton in Kuala Lumpur; the Jakarta-Hilton; the Jangou in Peking and the Nagoya-Hilton Japan. He also teaches several cooking classes through-out Austria in the summer.
Recipes
Goat Cheese and Leek Ravioli
Print Goat Cheese and Leek Ravioli By Great Chefs April 21, 2016 Ingredients Filling (above) Goat Cheese Boiled Potatoes Leek Chives Salt and Pepper Garlic Noodle Dough Cake Flour – 500 grams Eggs – 4 Yolks – 3 Olive Oil – 1 Tablespoon Salt White Wine – 1 Tablespoon Red Bell Pepper Shallots Green, Yellow […]
Pancakes With Apples and Cranberry Filling
Serving: 4 Print Pancakes With Apples and Cranberry Filling By Great Chefs October 16, 2015 What could be more heavenly than a dessert piled high with fluffy, light pancakes, caramelized apples, creamy ricotta filling, and sweet cranberry filling, all nestled in a pool of vanilla sauce? Chef Jost has the perfect fall dessert. Ingredients Apples […]
Pike-stuffed Cabbage
Serving: 4 Print Pike-stuffed Cabbage By Great Chefs October 15, 2015 Sliced open, these beautifully browned rolls reveal white, green, and pink layers — pike fillet, pike farce, cabbage, and a center of salmon fillet. They are served with Basmati rice and a tomato sauce which is more of a coulis than a thin sauce, […]
Brook Trout Fillet Salad
Serving: 4 Print Brook Trout Fillet Salad By Great Chefs October 11, 2015 Smoked brook trout fillets are served with mixed greens, colorful julienned vegetables, and a creamy sauce made from smoked trout stock. The trout used are lightly smoked; the flesh is not dried. If you must buy the trout already filleted (many times, […]
Lemon Mousse
Serving: 4 Print Lemon Mousse By Great Chefs October 10, 2015 Cool as ice, lemon mousse quenelles rest of a bright fan of strawberry slices. Green lime zest, chopped pistachios, and mint accent the dessert. Ingredients Lemon Mousse Unflavored gelatin – 1/2 packet Cold Water – 2 tablespoons Zest of 1 lemon Confectioner’s Sugar – […]