Sebastian Jakob cooks!

The Burg Vital Resort 5*S in Oberlech has a new addition. Sebastian Jakob from Bad Driburg in North Rhine-Westphalia will bring the wide world of pan-Asian cuisine to Vorarlberg.

The Westphalian joined the kitchen team in the Griggeler Stuba with its 2 MICHELIN stars and 4 Gault Millau toques and in the Das Wirtshaus as head chef in the middle of this year. He brings his great idea of cooking and food composition with him.

From Bad Driburg via Sylt to Elmau

The renowned chef began his apprenticeship at the age of 16 at the Landhotel Der Schwallenhof in his home town of Bad Driburg. After working at the Budersand Hotel on the beautiful island of Sylt in Hörnum in the middle of a protected dune and heathland landscape and at the “Gräflicher Park Health & Balance Resort”, he moved to Schloss Elmau and its hideaway.

Here he had the opportunity to get to know all eight restaurants at Schloss Elmau under chefs Mario Corti and Christian Scheler and to absorb and develop numerous new ideas. For six years he cooked in the Luce d’Oro restaurant under Mario Paecke, among others, who is currently celebrating his art in Hong Kong.

Sebastian describes the cuisine practised in Elmau as follows: “We cooked cosmopolitan food with an emphasis on vegetables. We incorporated impressions from Mario’s travels in South East Asia.”

Asian-Japanese cuisine and G7

With Corti’s successor Christoph Rainer, Sebastian Jakob cultivated an Asian-Japanese cuisine based on classic French cooking techniques. Crustaceans and fish emphasize this focus with strong sauces and fresh acidity.

“As Executive Chef at Schloss Elmau in the Hideaway, I was in charge of five outlets, including the largest restaurant “La Salle”, where we organized promotional events with chefs from all over the world,” says Sebastian.

Another highlight of his career was immersing himself in the big world of politics when he was allowed to oversee the G7 summit in 2015 and 2022 in a management position.

In the restaurant, he and three Filipino colleagues dedicated themselves to pan-Asian cuisine. “Our signature was the focus on sushi,” Sebastian enthuses.

Alpine-Asian in the Griggeler Stuba

And Sebastian Jakob brings all these impressions, experiences and skills with him to the Arlberg. “At the Griggeler Stuba, my cooking style will be cosmopolitan Alpine-Asian,” he says, already knowing where his path will take him. And: “We create menus that are light but impress with deep flavours.” So there is plenty of excitement and anticipation when it comes to fine dining.