Get to know the chef of
our house in five courses
01 – How did you find your way to cooking?
„I made the decision to become a chef on a very special occasion: during the Cologne Carnival. My mother dressed me up as a cook in kindergarten and from that moment I was sure that this was what I wanted to become. Furthermore, I have always loved to eat and soon realized, that eating is more than just fuel for our bodies – it combines indulgence, creativity and artistic skill.“
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02 – What is so special about your cuisine?
„It is my love for natural products. I work with the finest ingredients that the seasons have to offer and blend them to unique yet harmonious flavors. My dishes showcase natural flavors while at the same time surprising with interesting combinations.“
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03 – What inspires the Tannenhof cuisine?
„The cuisine at the Tannenhof is heavily influenced by my travels and the seasons. But also the setting of the hotel in the Tyrolean mountains plays an important role. Every day I am inspired by the fresh air, the mountains and the tranquillity, which are reflected in my dishes.“
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“We know our guests’ expectations are high, but we believe that by the simple elegance of our dishes and the exceptional team spirit of our kitchen and service staff, who pour their passion into each of our dishes, we can exceed them by far”, says Ilies. Many awards and accolades are a testimony to his approach, inspiring the Tannenhof team to constantly improve and continue to impress their guests with innovation and excellence.
04 – How do you develop new dishes and menus? Where do the ideas come from?
„I find inspiration everywhere, whether it is during a walk in nature, on my travels, in a museum or by exchanging with other chefs. Often really little impressions spark big ideas for new dishes or menus.“
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05 – What is the human element of your Gourmet Cuisine?
„In my kitchen, the human element is at the heart of everything we do. It is important to me that every team member, whether in the kitchen or in service, contributes their own personality and passion to the work. I want everyone of the team to be able to identify with what we are creating. It is not just about the food, but it is about the experience we are creating together – for ourselves and for our guests.“
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