Concierge Blog

Philipp Conzada is 26 years old and an enthusiastic chef. His passion for cooking stems from his “Nonna”, or grandmother. With her he discovered his passion for a good and regional cuisine.

“Using regional ingredients is very important to me, South Tyrol offers everything. It brings me joy to use meat and asparagus from the region. My boss shares this attitude with me and gives me the freedom to use my creativity in the kitchen.”, so the handsome head-chef.

As of now, the south tyrolean gourmets can relish traditional cuisine, with a more modern interpretation in the Hotel and Restaurant Sparerhof in Vilpiano. Philipp presents himself responsible for the menu, the shopping for the fresh ingredients and the unique presentation of his dishes. With a focus on regional and seasonal products, he keeps the freshness and sensational taste through gentle cooking methods and exceptional raw products.

In the months of April and May, everything in the kitchen of the upcoming young chef focuses on the Terlano Margarete asparagus: a local product of finest quality, paired with Philipps love for cooking. Just like his “Nonna” taught him.