A Jakob rarely comes alone.

What a great enrichment for the Burg Vital Resort 5*S in Oberlech that the twin brothers Benedict and Sebastian Jakob get on so well. This is how we managed to bring them both to Oberlech and entrust them with the Burg Vital Resort kitchen teams.

Benedict describes his cooking style as follows: “Alpine cuisine with a modern interpretation of regional products. The vegetable and herb-rich cuisine is my personal highlight.”

Benedict Jakob was born in Bad Driburg in North Rhine-Westphalia. At the age of 16, he moved to the Hotel Böhlers Landgasthaus, his hometown, where he began his apprenticeship as a chef.

From regional Bavarian to Balinese

After completing his apprenticeship, he moved to Schloss Elmau, where – like his brother Sebastian – he honed his skills in all eight restaurants under chefs Mario Corti and Christian Scheler. What made the biggest impression on him during this time? “It was the monthly promotion with chefs from all over the world,” he enthuses. And: “I got to know an incredible variety of regional Bavarian cuisine, Italian fine dining, Thai and Indian cuisine and Balinese cuisine.”

In 2014, he was able to open the new “Schloss Elmau Retreat” in Schloss Elmau, and then in 2015 – as the crowning achievement of his career so far – he worked on the first G7 summit. For Benedict, the focus is not just on enjoying the food: “I always ask myself the question: What happens to my body when I eat and what is good for my health?

Hotel business economist and nutritionist

That’s why he completed a part-time course to become a qualified nutritionist in 2016 while working at the Hotel Lanserhof on Lake Tegernsee. “During this time, I was able to learn a lot about the F. X. Mayr diet and healthy cooking in general from Karsten Wolf,” he recalls fondly.

The next station in his career was the Astoria Resort Seefeld, now the Alpin Resort Sacher Seefeld. “This time was very essential for the development of my own cooking style,” he enthuses. And: “I was immediately fascinated by Austria, Tyrol and the Alpine region with its good food and high-quality products. The love that is invested into the products here is phenomenal.”

Healthy, sustainable and top quality at the Picea

Benedict Jakob’s declared aim is to serve these products fresh and in a modern, easily digestible way. The orientation of the Picea at the Burg Vital Resort in Oberlech suits him perfectly. Here, he and his kitchen team conjure up regional, healthy cuisine that is sustainable. His motto: “We always look ahead. That’s what I value so much at Burg Vital Resort and what I want to continue.” This can be seen as a promise for a bright future.