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  • Executive Küchenchef Lukas Nagl
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Executive chef

Lukas Nagl

The 31-year-old native of Upper Austria is the proud father of three children and lives with his young family in the Salzkammergut area. International positions and top addresses such as the „Steirereck“ in Vienna characterise his work. For the past 8 years Lukas Nagl has been leading the kitchen teams of the Traunseehotels and his name stands for the „Bootshaus“ restaurant.

As a result, Traunkirchen has developed into one of the top addresses in Austria's gourmet scene in recent years. Lukas Nagl himself is a member of the JRE (Jeunes Restaurateurs Europe), an association of top European chefs and has already won the coveted Trophée Gourmet for creative cuisine.

Executive chef Lukas Nagl

Executive chef

Lukas Nagl

The 31-year-old native of Upper Austria is the proud father of three children and lives with his young family in the Salzkammergut area. International positions and top addresses such as the „Steirereck“ in Vienna characterise his work. For the past 8 years Lukas Nagl has been leading the kitchen teams of the Traunseehotels and his name stands for the „Bootshaus“ restaurant.

As a result, Traunkirchen has developed into one of the top addresses in Austria's gourmet scene in recent years. Lukas Nagl himself is a member of the JRE (Jeunes Restaurateurs Europe), an association of top European chefs and has already won the coveted Trophée Gourmet for creative cuisine.

"Salzkammergut cookbook
of Lukas Nagl"
 

The Salzkammergut cookbook makes authentic local cuisine tangible for everyone. Whether seasonal dishes or timeless classics: Lukas Nagl shows how old recipes can be re-interpreted and implemented without renouncing tried and tested craftsmanship.

The cookbook is available at the reception, or at the „Greisslerei“ on the town square and costs EUR 35,00.

The Salzkammergut: For Lukas Nagl not only home, but also inspiration. Regional and fresh products get their well-deserved stage in the „Bootshaus“ restaurant and all of them are equally important, whether fish, meat, vegetables or fruit. It is not just about good food. It is about adding value and appreciating the seasons, always with the overriding goal of sustainability. From the farmer, to the supplier, to the chef, to the guest: quality at the „Bootshaus“ does not just begin at the plate.

However, Lukas Nagl is not only inspired by the Salzkammergut. His cuisine combines a cosmopolitan attitude with regionality to create new and unforgettable dishes. He tries to implement international ideas regionally. The best example of this is his own brand LUVI Fermente

[Translate to Englisch:] Lukas Nagl im hauseigenen Kräutergarten