My Story

Alpine Precision &
Mediterranean Soul

25 years in Europe’s finest kitchens—from 5-star hotels to Michelin-starred restaurants. I’ve learned that true quality isn’t flashy; it’s in the details.

Having grown up amidst the mountains of South Tyrol, I now cook what I love most: Alpine roots, Mediterranean lightness, and an uncompromising commitment to craftsmanship and quality ingredients.

Taste the Heights is the culmination of this expertise—for people who appreciate true craftsmanship.

“Just bones, just spring water, just time. The difference is never in the trick—but in the attitude.”

At a Glance

Head Chef at “Shaun Rankin at Grantley Hall” — Helped build the restaurant from the very beginning and led a 12-person kitchen team. The restaurant subsequently earned a Michelin star.

Hired three times by Michelin-starred chef Shaun Rankin for restaurant openings: 12 Hay Hill Mayfair, Ormer Mayfair at the Flemings Hotel, and Grantley Hall.

Six years of Michelin-starred cuisine under Mario Gamba — leading the kitchen staff at Acquarello in Munich and contributing to the cookbook “Mare/Capri.”

In the kitchen, where it counts: a state visit to Sardinia, the Mandarin Oriental Singapore, the Dolder Grand Zurich, and a gala dinner in Saas Fee alongside Michelin-starred chefs such as Oliver Glowig and Alyn Williams.

What I Stand For

Alpine roots

Local products, South Tyrolean craftsmanship, and a deep respect for what the mountains provide.

Precision

Michelin-level standards at every step—from mise en place to the very last drop of stock.

Honesty

No additives, no shortcuts. What’s on the label is what’s inside—on your plate and in the bottle.

Route & Stops

25 years that make a difference—from our first craft project to our own brand.

2001–2005

The Apprenticeship Years, South Tyrol

He grew up in the kitchen of his parents’ restaurant in Prad, influenced by his grandmother—a professional chef. He trained at the Savoy Hotel Management School in Merano and gained practical experience at establishments such as La Perla, Quellenhof, and Hotel Sand.

2005–2007

Primary Responsibility

Chef de Partie at the Alpenschlössl, then Chef de Pâtisserie at the Kempinski in St. Moritz — at age 20, he was in charge of the dessert menu at a 5-star hotel.

2007–2013

Acquarello, Munich

Six years at the Michelin-starred Acquarello, most recently as senior sous chef alongside Mario Gamba. He joined the Acquarello team on guest appearances ranging from the Frankfurt Opera to the Kempinski Adlon and the Mandarin Oriental Singapore, and also contributed to Gamba’s cookbook *Mare/Capri*. Here, Alpine precision and Mediterranean spirit come together to form his own distinctive style.

2013–2018

London

Sous Chef at the Corinthia Hotel (The Northall) under Executive Chef Garry Hollihead. Joined the opening team at 12 Hay Hill in Mayfair in 2015—rising from Chef de Partie to Head Chef, working alongside Michelin-starred chef Shaun Rankin. In 2016, he helped open Rankin’s Ormer Mayfair at the Flemings Hotel. When Rankin left the club, Wunderer remained Head Chef—and continued to lead the kitchen under London restaurateur Des McDonald.

2017–2018

The Bridge Builder

Guest events for Shaun Rankin Consultancy: a gala dinner in Saas Fee alongside Michelin-starred chefs such as Oliver Glowig and Alyn Williams; the EPICURE Festival at the Dolder Grand in Zurich; and a supper club in Newcastle.

2018–2020

Grantley Hall, Yorkshire

Rankin brought him on board once again for his biggest project: setting up and opening the restaurant “Shaun Rankin at Grantley Hall”—as head chef of a 12-person team. The restaurant subsequently earned a Michelin star.

2020–2023

The Return

In the midst of the pandemic, he made a conscious decision: to return to the mountains. A fresh start in the valley, 2021/22 as head chef at the Lindenhof in Naturns—and as a cooking class instructor for the Vinschgau District Association.

Since 2023

Bella Vista, Trafoi

Head chef at the Thöni family's inn at the Stilfserjoch, at 1,500 meters. Regional products, wild herbs, open fire.

2025

Taste the Heights

The Founding: Everything We've Learned, Brought Together in Cooking Classes, Private Dining, and Our Own Products—for People Who Appreciate True Craftsmanship.

Education & Qualifications: Savoy Hotel Management School, Merano · HABC Level 3: Supervising Food Safety in Catering (Merit) · Grantley Hall Academy / Relais & Châteaux Academy, Leadership Modules · Certificates in First Aid, Allergens, and Occupational Safety (UK)

Learn to Cook Events & Private Dining

Alpine Precision &Mediterranean Soul