The Chef

Food has always been in the blood of Chef Manuel Gruber from the tender age of 12. A third generation Gruber, Manuel started by helping out in the kitchen of his family owned hotel, Hotel Mauracher Hof, near Innsbruck, Austria. 

After enrolling at Zillertal Valley Tourism School, he deepened his interest to work as chef by taking on an apprenticeship with Sporthotel Piz Buin in Ischgl, Austria. Upon finishing his apprenticeship, Chef Gruber than took the opportunity to combine his passion for skiing and cooking, by working at numerous famous hotels at popular ski destinations frequented by the rich and famous.

One such location is the Kempinski Grand Hotel de Bains, at St Moritz, in Switzerland. It was here that Chef Gruber got exposed to the fine cooking style of French cuisine and accustomed himself to working under great pressures as he was part of the team handling one the world’s best restaurant recognized for its fine international cuisine by the Gault Millau Guide.

 Definitely loving the numerous unique opportunities his profession presents, Chef Gruber has worked in many prestigious ski resorts and restaurants such as Red Bulls Carpe Diem Finest Fingerfood, in Salzburg, Austria and the renowned Grand Hotel Bellevue in Gstaad, Switzerland. It was at Grand Hotel Bellevue that Manuel honed his skills further under the tutelage of Chef Richard Mebkhout.

During his tenure at the Grand Hotel Bellevue, Manuel expanded his repertoire of skills in cuisines ranging from Asian to Classical French. Under the guidance of Head Chef Richard Mebkhout, the culinary team in Grand Hotel Bellevue clinched the coveted Michelin star for Restaurant Prado in 2007.

Bringing with him his worldly experiences and a background in working with one of the finest Prime Rib restaurant in USA, Chef Gruber now steps up to the challenge of heading the kitchen at The Steakhouse, where he is excited to bring to the table new gastronomical delights. Aiming to take The Steakhouse to new culinary heights, Chef Gruber has created a new menu that showcases his specialties as well as his version of all time Steakhouse favourites. Dishes not to be missed on the new menu include the Veal Osso Bucco, Kurobuta Pork Chop and of course the Charcoal Grilled steaks. Guests now can choose between Australian Grain Fed Angus Beef or the new USDA Prime Grade Beef. For desserts, it is recommended that you sample the Hazelnut Tart and Homemade Pear Strudel which are the chef’s specialties.