Eight leading chefs from St. Anton am Arlberg, who together hold three Michelin stars and 22 Gault & Millau toques, are joining forces with their establishments for the first time in a joint initiative to showcase the culinary quality of the region and strengthen the exchange between the businesses.
St. Anton am Arlberg is internationally recognized as the cradle of alpine skiing and a first-class winter sports destination. At the same time, the town boasts a long culinary tradition and offers a remarkable gastronomic diversity. With the STANTON CULINARY COLLECTIVE, this strength is now united in one of Tyrol's most prestigious culinary partnerships.
Eight styles and one common quality standard
With the STANTON CULINARY COLLECTIVE, St. Anton am Arlberg, with Mathias Weinhuber (Verwallstube), Massimo Vianello (Ooben im Mooser), Tobias Stadler (Hotel Post), Paul Markovics (Hotel Gletscherblick), Dennis Ilies (Hotel Tannehof), David Kurz & Sebastian Unterberger (Hospiz Alm), Alasdair Mulvey (Raffl's Eat Art), Michael Gfall and Erkan Cakir (Ullrhaus), is setting a clear example for lived culinary arts, for shared quality and for a culture of enjoyment that extends far beyond the winter season.
The new network will make its first public appearance with the Culinary Week presented by STANTON CULINARY COLLECTIVE, taking place in St. Anton am Arlberg from March 30 to April 6, 2026. For one week, participating establishments will host rotating Chef's Tables, offering guests direct insights into the chefs' methods and creative ideas. The week culminates on April 6, 2026, with a joint Kitchen Party at the Hotel Tannenhof. There, the eight chefs will collaborate to create a multi-course menu – an evening that showcases the culinary diversity of St. Anton and brings the Culinary Week to a close.
Further information and tickets for the opening week are available at www.stantonamarlberg.com.