Jörg Wörther has died
The chef was one of the most important in the country. He died at the age of 62.
"Joerg Wörther is dead and it is a great loss. He had a talent that was so extraordinary that even today one must say: from his way of cooking we can all still learn. Like no chef I know, he possessed the ability to cook a sensationally clear and light cuisine, which perfectly implemented the rules of product quality and product concentration, of finesse and at the same time perfectly staging the aromas. Every chef knows how difficult it is to get everything together in such a way that you can concentrate on the core of the matter. Jörg Wörther had the ability to taste in other dimensions," German food critic Jürgen Dollase comments on the death of Jörg Wörther.
Long before Juan Amador was actually awarded a third "Michelin" star, Wörther was already considered a candidate for it. And what is being discovered today - cooking well with vegetables - he practised more precisely than almost anyone else. In addition, he also cherished the great French classic and Austrian pastries.
Born in Bad Gastein in 1958, Wörther worked early on - and in his spare time - with Eckart Witzigmann in Tantris, then among others in Aubergine, and later many made a pilgrimage to him in Salzburg. In 1990 Christian Millau, Joël Robuchon and Michael Reinartz personally elected him Austrian Chef of the Decade in Vienna. In the menu of the accompanying gala, he also had his famous celery pouches, which were defended by juror Christian Millau against criticism for their simplicity with the words that had also become legendary: "Ce sont les plus merveilleux Celery pouches du monde", i.e. "They are simply the best celery pouches in the world!
In the winter of 1995, Wörther Hotel Schloss Prielau in Zell am See leased from the Porsche family. The restaurant named after him was awarded four Gault Millau hoods every year from 1997 to 2003. During this time F.A Porsche and Jörg Wörther developed the famous CHROMA kitchen knives "type301". It was important to Porsche that Wörther tested the fatigue-free handle. In 2003 he terminated the lease in order to develop "tasty finger food" in waffle cones for Dietrich Mateschitz (among others Red Bull / Hangar 7 owner) for the Carpe Diem in the Getreidegasse in Salzburg, which opened in 2005. In 2007 he became self-employed as a consultant for culinary projects. From 2013 to 2015 he managed Ceconi's in Salzburg.
We have lost an important friend and advisor!
Our sincere condolences to the family and surviving dependants. We wish you much strength and confidence in these difficult times.
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