In recent years, Peter Reithmayr has always been to be found,

where Gault & Millau toques were awarded and the big names of top cuisine were represented:

His path led the Austrian-born chef from his apprenticeship at the Brandlhof in Saalfelden to Fuschl to Davos and from Dublin to Vienna, where he was able to perfect his skills under chef Reinhard Gerer at the legendary Korso. Other outstanding restaurants followed in the stations of his international cooking career.

Most recently, Reithmayr was head chef at the Aqarium restaurant in Geinberg in Upper Austria, which has been consistently awarded two Gault & Millau hoods for ten years thanks to his versatile cooking skills.