Michael Gollenz
Restaurant Alfred Keller · Hotel Alhambra, Mali Lošinj, Michelin *, 4 toques Gault&Millau · Austria/Croatia
Biography
The Austrian chef Michael Gollenz has been working for 5 years in Mali Lošinj, at the Alfred Keller restaurant, in the luxury Hotel Alhambra, part of the Losinj Hotels & Villas group. Under his leadership, the restaurant has earned a Michelin star and 4 Gault&Millau toques, with a high score of 17/20. In 2022, the chef himself won the Trophy of the Great Chef of Tomorrow, a prestigious award of Gault&Millau Croatia.
Young, but with a long career, Gollenz has had the opportunity to work with some of the best European chefs. He learned the work discipline and ethics during his military service in Austria, where he served as assistant chef on the field. His work was particularly influenced by the famous chef Stefan Heilemann, with whom he worked for 5 years, first in Ascona, at the Ecco restaurant, of the Atlantis by Giardino Hotel, with 2 Michelin stars. Then they moved to Zurich at the famous Widder Hotel, which was awarded 2 Michelin stars and a high 18/20 Gault&Millau points.
Michael Gollenz grew up on a farm in the Austrian village of Hochburg – Ach. His father, also a professional chef, played a big role in his life and business choices. He admired him and wanted to follow his footsteps from a young age. Michael helped him, watched his work and listened to the advices he gave to him. His family has always supported him. Under the mentorship of Christian Kuhler, another top chef, Michael came to Mali Lošinj in 2021. From the very beginning, he showed extraordinary culinary skills, and after just 6 months, the restaurant Alfred Keller received a Michelin star, and a year later it was named the best European fine dining restaurant according to the World Culinary Awards.
“My dishes are based on French cuisine, but I incorporate local Mediterranean spices and sea herbs that here I can pick by myself,” said the young chef in an interview and explained what is needed for success: “You have to be consistent, you have to practice, practice, cook perfectly every day, develop flavours, know the quality of the ingredients. You have to give more than one hundred percent.”