Stefan Mühlbacher leads the restorative culinary programme at Mayrlife Medical Health Resort in Altaussee, Austria, where cuisine is designed not just to taste good but to actively support each guest’s long-term health and vitality.

Born in Austria’s Styria region, Mühlbacher began his culinary training at Hotel Pichlmayrgut in Pichl near Schladming. During three intensive years there he mastered the fundamentals of the craft, completing his apprenticeship with distinction in 2003. His first step into fine dining followed at Schloss Gabelhofen in Fohnsdorf.

He later discovered a passion for patisserie while working at the five-star Hotel Schloss Pichlarn. From there he moved to the Alpin Resort Sacher in Tyrol as Sous Chef, marking his first leadership role in the kitchen. His career then took him to the renowned Hotel Sacher Vienna, where working in the gourmet restaurant Anna Sacher provided essential inspiration.

At 30, Mühlbacher returned to Styria to join Seehotel Grundlsee. There he focused on regional cuisine and refining a sustainable, low-sugar and gluten-free approach aligned with his own active lifestyle. Joining Mayrlife was a natural next step. In 2019 he became Head Chef, leading a dedicated team that creates highly individualised, health-focused cuisine designed to complement the resort’s holistic medical programmes.

In our interview, Mühlbacher talks about his menu highlights, the chefs who inspire him and his responsibility to create food that is both sustainable and genuinely nourishing for each guest.

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When did you first fall in love with cooking?

My passion for the culinary arts was ignited in early childhood, standing in the kitchen with my grandmother after school. Those formative moments, spent together preparing a homemade apple strudel with fresh whipped cream, shaped my deep respect for craftsmanship and tradition. It was my first encounter with the magic of how simple, honest ingredients can be transformed into pure joy: a memory that still guides my hands today.

How would you describe your culinary style?

Classically inspired, modernly executed. I utilise innovative preparation methods and contemporary techniques to reinterpret traditional roots. The absolute focus remains on the integrity of the product and the preservation of its vital nutrients. I am committed to a regional, organic cuisine that prioritises sustainability through extremely short transport routes and transparent, long-term partnerships with our local suppliers.

What is your culinary vision for the menu at Mayrlife?

The vision for the Mayrlife Health Concept is rooted in a profound appreciation for organic produce and the support of sustainable Austrian agriculture. It is about honouring the treasures of nature in harmony with the changing seasons while continuously expanding our own internal production. My goal is to create a cuisine that bridges the gap between high-end medical requirements and world-class culinary indulgence to perfectly support our guests’ regeneration.

Do you have a favourite dish on the menu?

A personal highlight is Perfect Organic Egg, served on a velvety bed of potato purée, accompanied by baby spinach prepared in two distinct ways. The dish is refined with a delicate linseed oil espuma and freshly shaved black truffle. This creation perfectly represents my philosophy: it is technically precise, utilises exceptional regional resources and creates a luxurious sensory experience that remains deeply beneficial to one’s health.

What is the most important lesson you’ve learned during your career?

That discipline and consistency are the cornerstones of excellence. Beyond individual performance, a great kitchen team is the ultimate decider of success. Without the passion, loyalty and shared vision of the people in the kitchen, it is impossible to maintain this level of consistency and achieve true greatness for the guest.

What are the biggest challenges faced by the hospitality sector at the moment, and how are you tackling them?

The greatest challenge lies in sourcing ingredients that are both ethically grown and sustainable while possessing the necessary refinement for top-tier dishes. We tackle this through “handshake quality” — building personal, trust-based relationships with our partners. By visiting our Mayrlife cooperation producers on-site, we ensure a symbiosis with nature that preserves the original flavour and quality of the core product, as healthy food is the foundation of vitality.

Which chefs have inspired you?

Inspiration comes from the diversity of the global gastronomic landscape. Massimo Bottura impresses me with his creative vision, while Daniel Humm embodies the perfection of modern fine dining. Haya Molcho brings a wonderful emotionality to the craft, Jamie Oliver shows how to democratise a passion for quality products and René Redzepi has elevated the global consciousness for regionality and fermentation to a new level.

What is your approach to sustainability in your cooking?

Sustainability is not a trend for us; it is an absolute obligation. We approach this very consistently, as we have a moral duty to preserve our environment and the quality of our resources for future generations. This begins with a respectful “root-to-leaf” approach to every product and extends to a logistical framework that minimizes our ecological footprint, ensuring our habitat remains vibrant for years to come.

What would you like your next project to be?

I am passionate about publishing a new Mayrlife cookbook that translates the principles of our regenerative cuisine and the philosophy of healthy aging directly into the homes and daily lives of our guests.

What is your favourite dish, and who cooks it?

A handmade linguine with an aromatic white bean sugo, refined with fresh dill and zesty lemon peel. This dish holds a very special place in my heart because it is prepared personally by my girlfriend. It is a beautiful reminder that the combination of simple, high-quality ingredients and genuine love for detail provides the greatest culinary satisfaction.

Photography: © Koenigshofer Michael