Head Chef Dieter Prinoth – the soul of the Burggräflerhof kitchen
Head Chef Dieter Prinoth is the heart and soul of our kitchen. He transforms fresh, regional ingredients into dishes that capture the true character of the region, drawing on his trained eye for quality, meticulous attention to detail, and deep connection to South Tyrol. Under his leadership, flavours, colours, and textures come together to create small moments of pleasure that convey the craftsmanship and passion in every element.
Working alongside his team, he creates cuisine that is honest and down-to-earth while embracing sophistication. Each plate tells a story – about the ingredients, the season, and the region – inviting you to experience the soul of South Tyrol in every bite.
A life dedicated to cooking
Born and raised in the Val di Passiria/Passeiertal valley, Dieter Prinoth completed his apprenticeship in Meran. His journey then took him to renowned establishments such as the Schlosshotel Sonnenburg in St. Lorenzen. He spent 12 years as sous chef at the Hotel Hohenwart, followed by seven years as Head Chef at the Hotel Resmairhof in Schenna. Since 2011, he has shaped the culinary identity of the Burggräflerhof.
Themed evenings at the Burggräflerhof: enjoyment all around
During our themed evenings, Head Chef Dieter Prinoth and his team showcase their creativity, passion, and attention to detail. Imaginative menus, carefully curated buffets, and beautifully presented dishes take guests on a variety of culinary journeys. These include a tempting dessert buffet, summer barbecue evenings, and speciality meat carving evenings in autumn.
Whether highlighting South Tyrolean specialities, Mediterranean lightness, or international inspiration, each themed evening is a special occasion where the distinctive touch of the kitchen team brings enjoyment and surprise to every moment.