New executive chef at Naturhotel Outside: Sascha Berger takes the helm in the kitchen

The new season at Naturhotel Outside in East Tyrol begins with a change in the kitchen: Sascha Berger is taking over as executive chef. A native of East Tyrol, he knows the hotel inside out: He has served as sous chef there until now, helping to shape the culinary direction alongside head chef Radenko Jovicic. Berger will continue to focus on regional ingredients and collaboration with local producers, but will also introduce new elements to the cuisine, such as fermented components and modern interpretations of Alpine dishes.

Radenko Jovicic, who has already worked for the grandparents of the current hotel manager, will remain at the hotel and continue to support the kitchen team in his role as sous chef. Considered a defining figure of the hotel, Jovicic has been awarded three Falstaff forks on multiple occasions.

The Naturhotel Outside is located in the heart of the Hohe Tauern National Park, combining regional cuisine with a nature-oriented wellness concept. Most of the ingredients used are sourced from organic farms, the hotel’s own vegetable and herb garden, or farms in East Tyrol.