Do you love refined desserts? How about, for example, “Marinated watermelon with lovage espuma and cream cheese ice cream”, “Potato with cassis with dark chocolate coating” or are you more enthusiastic about “Persimmon with coffee and Jerusalem artichoke”? You can enjoy these and even more unusualdessert creations at the Interalpen Hotel Tyrol in Telfs, Austria. The head patissier of the 5-star superior hotel is Michael Hollaus, who was named Patissier of the Year 2021 by Gault&Millau Austria.

Michael Hollaus knew very early on that he wanted to become a patissier. After a classical apprenticeship as a chef, the path to his professional dream was clear. The 34-year-old has acquired his outstanding know-how in various top hotels and the award as Patissier of the Year 2021 by Gault&Millau is an outstanding milestone on the career ladder, which puts Hollaus in the focus of many renowned hotels. Michael Hollaus’ dessert dreams are small works of art that are enchanting in their appearance and whose enjoyment will make even the most discerning gourmets’ mouths water.

Learn more about this outstanding patissier in the new edition of the POLO&LUXURY Coffee Table Book https://polo-luxury.com/product-category/downloads/