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From culinary rebel to head chef – Arnold Pucher on his journey and the cuisine at the Hochschober

Episode 040
Between tradition, team spirit and new flavours
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Culinary experiences are a central part of a stay at the Hochschober. In this episode of HOCHinteressant – the Hochschober podcast, host Karin Leeb talks to Arnold Pucher, head chef at Hotel Hochschober. Arnold Pucher looks back on an exceptional career: positions in Italy, Switzerland, England and the USA, successful restaurant projects and many years of experience in gastronomy have shaped his approach to cooking and cuisine.

Today, he leads a large kitchen team at the Hochschober. Their conversation explores modern hotel cuisine between tradition and Mediterranean influences, vegetarian and vegan trends, high-quality ingredients – and the challenge of leading an international kitchen team while training young talents.

An episode about a passion for cooking, team spirit in the kitchen and how holiday cuisine continues to evolve.

Suites and rooms, Turracher Höhe, Carinthia
A person pours tea into small ceramic cups on a lacquered tea tray.
Many glass jars of loose tea and herbs are arranged on wooden shelves in a tea bar.
Three red and white decorative cushions are arranged side by side on a sofa.
A woman sits in a yoga pose on the wooden floor, seen from behind in warm light.
100
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Delicacies and pampering from early till late. Along with a wide selection of activity programs.
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A man is reading on the bed in a bright hotel room with an open balcony and slippers placed on the floor.
Rooms that invite you to linger. If it weren't for the wide range of wellness offerings...
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