Stephan grew up in Lengstein on Renon mountain. He knows the forests and meadows, the fields and farms around the Holzner like the back of his hand and can bring the best produce of the surroundings into his kitchen and on your plate. Originally a newcomer from a different profession, he brings a decent portion of down-to-earth mentality and versatility into the Holzner kitchen. His friendly, conscientious nature and respectful attitude towards his team and staff members make him a popular and esteemed kitchen chef.
After learning and working at the Alpin Garden Wellness Resort in Ortisei, the Alpina Dolomites on the Seiser Alm, the Villa Feltrinelli on Lake Garda, the Simon Taxacher restaurant in Kirchberg, Tyrol and the Rosa Alpina in St. Kassian with Norbert Niederkofler, Stephan was hired as sous-chef at the Holzner in 2015. From the beginning, he was a decisive addition to the kitchen staff and involved in creating the high gastronomic concept, for which the Holzner and 1908 restaurant received several awards. In autumn 2016, he took over the kitchen leadership, finding new inspiring ways for the Holzner’s culinary concept.

Markus Schnitzer arrived at the Holzner in 2019. With experience as Chef de Rang, head waiter and barman in such illustrious establishments as the Castel Rundegg, the Grand Hotel Palace and the Hotel Castel, through to self-employment in his parents' business and managing an alpine inn with its own farm, he had amassed a considerable list of experience and has impressive expertise in his field. With quiet self-confidence, professionalism and his pleasant charisma, he skilfully accompanies our guests through delightsful evenings in the 1908 and is now an essential member of the Holzner team. In July 2024, he completed his training as a sommelier, adding the appropriate title to his wide-ranging expertise.

"What is it that makes us happy? Good food, a fine glass of wine and nice company are a good start," say Wolfgang and Monika Holzner, the hosts at Parkhotel Holzner and thus at Restaurant 1908.
In 2008, the two took over the renis of the family business in its fourth generation and have since had a significant influence on the architecture and the culinary concept in the house. In 2014, in the course of a sustainable development process in collaboration with the architect duo bergmeisterwolf, Restaurant 1908 was opened in the former laundry of the house.
In 2016, Stephan Zippl, a young, local chef, took over the kitchen at the hotel. "Together with Stephan, we were able to develop a consistent concept for the 1908 over the course of the last few years, which we all support: The Re:vier cuisine reflects our belief in regionality and small cycles, in future-oriented, innovative action and, last but not least, in supreme culinary pleasure," the hosts explain.