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Born in 1959 at Feldbach in the Austrian Province of Styria. International gastronomic career, first Gault Millau award in 1988 (2 toques), advancement to one of Austria’s highest decorated chefs.

  • From the mid-nineties onwards, Johann Reisinger has been focusing on a strictly natural and authentic cuisine, exploring the trio of nature - delight- nutrition.
  • Co-founder of the “Schoenbrunn Seminars” for the preservation of traditional vegetable varieties.
  • Member of several leading networks that propagate natural flavor and savor, e.g. Arche Noah (Austria), Slow Food (international) and others.
  • Since 2011 member of Slow Food’s Ark of Taste Commission for the conservation and promulgation of endangered products.
Freelance chef and lecturer since 1995.

Schoenbrunn Seminars
Seminars on vegetables and their diversity, including lectures, cooking and degustation. organized by: Horticultural College and Research Institute (HBLFA)Schoenbrunn, Vienna
Arche Noah
Unique association networking since 1990 for the propagation of seeds, heirloom varieties and bio diversity (Schiltern, Austrian Province of Lower Austria)
Slow Food
Founded in Italy, the movement has become an international network of producers and consumers that strive to preserve and propagate natural cuisine.
Ark Committee
The „Ark of Taste“ is an international catalogue maintained by Slow Food that enlists unique heirloom produce and food products of a certain region; each country selects Slow Food specialists to form the „Ark Committee“ which is responsible for choosing and propagating the products in the catalogue.

zum Vergrößern klicken Johann Reisinger with French celebrity chef Alain Ducasse.
zum Vergrößern klicken Johann Reisinger with the inventor of molecular gastronomy
and owner of „El Bulli“, Ferran Adrià.
zum Vergrößern klicken Johann Reisinger with founder and president of “Slow Food”, Carlo Petrini.