Hof am Fuschlsee, 27 November 2023: Ever since the traditional Arabella Jagdhof Resort on Lake Fuschl reopened in November 2022, executive chef Johannes Fuchs has been responsible for the kitchen concept of the entire resort. In the restaurant CERVUS, he conjures up traditional dishes and in the gourmet restaurant FUXBAU, the award-winning chef creates top-quality dishes with a twist of Austrian and French cuisine. Now he has cooked up three toques in FUXBAU.

«I’m extremely pleased to have received this recognition from the reviewers. But the most important thing for me is that our guests are happy! That remains my prime motivation,» says Johannes Fuchs. The 38-year-old Austrian is a passionate chef – and a team player. He has been working together with his kitchen brigade, which he carefully nurtures, for years. Honest cuisine is important to him. It has to be regional and seasonal, the ingredients clearly identifiable and everything handmade. Well-seasoned, balanced dishes are his credo, be it classics like Wiener Schnitzel from suckling calf or Breton lobster poached in olive oil. His aim is to create the perfect culinary experience for his guests.

The award-winning top chef is well known in the Lake Fuschl region. Johannes Fuchs joined Hotel Schloss Fuschl as executive chef in 2014 and in his almost ten years there earned three toques three times in a row. Since the closure of Hotel Schloss Fuschl, which is currently undergoing extensive renovation and will reopen in spring 2024 as Rosewood Schloss Fuschl, he has been working at the nearby Arabella Jagdhof Resort on Lake Fuschl. Within a short space of time, he not only won the favor of guests eating at the hotel’s gourmet restaurant FUXBAU but also that of restaurant reviewers: He has now been awarded three toques for the fourth time in a row.

Like the future Rosewood Schloss Fuschl, the Arabella Jagdhof Resort on Lake Fuschl is part of the portfolio of Munich-based Arabela Hospitality SE, which bundles the Schörghuber Group’s hotel activities under its roof.