Markus HOLZER – Jora Mountain dining
Host and chef of the Jora Hütte in Innichen in Alta Pusteria and founding member of the association Culinaria TirolensisI have been a connoisseur since my early childhood. But it wasn’t until I was 20 that my love of food developed into my great passion for cooking. In the kitchen I was finally able to spoil myself with culinary delights. However, my initially bumpy beginnings behind the cooking pots did not take me off my path and so my training and apprenticeship years took me across South Tyrol, Italy and Germany. Among other things, I learned from star chef Norbert Niederkofler and gained valuable experience. In 2006 I finally decided to join my parents’ company Jora Hütte, where my team and I love to cook and we think you can taste it too. Our main focus is always on the quality and origin of the products. The connection to our homeland coupled with the courage to be creative is the basis of the unique dishes that we serve in the restaurant Jora Mountain Dining. Together with three of my esteemed colleagues and good friends, we founded the association “Culinaria Tirolensis” in 2015 and set ourselves the goal of upgrading Tyrolean cuisine and wines across borders as well as promoting young talent in gastronomy. One of our joint events is the annual gourmet festival Hochpustertal, which takes place in autumn. In addition to my own two cookbooks Pasta on the rocks (2013) and Pasta Werkstatt (2016), we have published our first joint book Culinarium Tyrolensis – Die Küche der Dolomiten / La cucina delle Dolomiti in 2018.From 2015 to 2018 I was a regular part of the TV cooking show “La prova del cuoco”, which runs every day from Monday to Friday on Rai 1 and is moderated by Antonella Clerici. In the probably most popular TV cooking show in Italy, I was able to present numerous South Tyrolean dishes in the past years and had the opportunity to meet many colleagues and exchange ideas with them. From time to time I can also be seen on German television (ProSieben, ZDF). I have a lot of fun using the kitchen as a stage and passing on my enjoyment of good food and cooking to the audience and my guests.