Karl Obauer
CV and info
Date of birth
23.08.1953
in
Werfen, AT
Training
1968 - 1971: Bayrischer Hof, Porsche, Salzburg
CV
1971 - 1979: diff. situations as commis and chef in Austria, Norway & Switzerland
1974: Sagafjord & Vistafjord, Norwegian America Line
since 1979: Restaurant Obauer, Werfen, Salzburger Land (Restauranteur & Chef)
1979 - 1984 (Winter): Zürser Hof, Arlberg (Chef de cuisine)
1981, 1982 & 1983, Au Crocodile, Emile Jung, Strasbourg, Elsass (internship in kitchen & service)
1987: Leon de Lyon, Lacombe, Lyon, F (internship)
1996: ** Michelin. The only restaurant which has been awarded two stars from the start.
1974: Sagafjord & Vistafjord, Norwegian America Line
since 1979: Restaurant Obauer, Werfen, Salzburger Land (Restauranteur & Chef)
1979 - 1984 (Winter): Zürser Hof, Arlberg (Chef de cuisine)
1981, 1982 & 1983, Au Crocodile, Emile Jung, Strasbourg, Elsass (internship in kitchen & service)
1987: Leon de Lyon, Lacombe, Lyon, F (internship)
1996: ** Michelin. The only restaurant which has been awarded two stars from the start.
Philosophy
Every day is a new day.
Member of
Les Grandes Tables du Monde (Tradition & Qualité)
Awards
1971: 1st place in the Austrian State Apprentice competition with team
1989: Chef of the Year, Gault Millau
1989: Chef of the Year, Gault Millau
Special aspects
Karl & Rudolf Obauer have been working together since 1981. However whilst his brother, Rudolf, gathered international experience with European top chefs Karl started renovating the family business in 1979. Since then there have been continuous improvements and restoration done to the old historical building.
