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Born in Mittersill in the deep Pinzgau region and raised on the Postalm, where his parents ran a youth hostel - this is the down-to-earth culinary background of our chef Sebastian Leutgeb. When it comes to enjoyment, it's always about the roots - and for Sebastian, these are deep and earthy. That's why he used to look over his grandmother Paula's shoulder when she freshly mixed the Kaiserschmarrn and seasoned her legendary potato salad à la minute.

This freshness, purism and simple, harmonious flavor combinations influenced Sebastian from a young age and awakened his love of cooking. During his international cooking and kitchen stations, such as the Adlon in Berlin and Schloss Fuschl, he then added the French, the few, the reduction to purism and the multifaceted. He says himself that he learned to cook really well during this time. That's why he not only knows what a real Wiener Schnitzel should look and taste like, he also knows how to spoil his guests with excellent, seasonal menus in his fine gourmet restaurant Paula.

It is precisely in this area of tension between Wirtshaus and gourmet restaurant, the classics with a touch of modernity on the one hand and the carefully composed and choreographed menus on the other, that Sebastian feels at home. And in his first year as head chef, he cooked up 3 toques at the premiere of the "Paula", which he could confirm in 2024 with even half a point more! The icing on the culinary cake is this highly coveted star, which Sebastian was awarded by the Michelin Guide in 2025 as one of the youngest in his profession.