Jochen Neustifter

© JOS-Foto

category

culinary / ecology

further information

Bei den vielen weltweiten „Do&Co-Einsätzen“ entdeckte ich auch meine Liebe zum „Catering“.

Jochen Neustifter, born in 1975, now lives in Vorchdorf. He completed an apprenticeship as a cook and waiter at Hotel Stadtkrug in Wels, and furthered his education at the Bischofshofen Tourism School. He gained valuable kitchen experience in renowned restaurants such as Restaurant Tanglberg in Vorchdorf and Do&Co in Vienna, where he discovered his passion for catering. In 2000, he opened JO’S Restaurant & Partyservice in Vorchdorf, which quickly earned multiple Gault Millau toques and à la carte stars. In addition to restaurant operations, he provides catering for events and counts VIP clubs and companies like Grüne Erde among his clients. He also leads cooking classes and seminars on topics such as no waste and places great emphasis on regional and organic ingredients.

interventa Hallstatt 2024: Jochen Neustifter is responsible for the innovative cuisine of Team Wirtshauslabor, which is integrated into the programme. Additionally he is also one of the speakers on the topic of Circularity.


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Alexander Scheutz

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Andrea Grill

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Katharina Ritter

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Kathrin Aste

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Katja Fischer

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Keywan Riahi

ecology

Kjetil Trædal Thorsen

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Klaus Klaas Loenhart

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Konrad Frey

architecture

Lola Meyer

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Marlene Rutzendorfer

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Michael Obrist

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Michael Rieper

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Richard Manahl

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Robert Temel

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Sabine Kienzer

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Sarah Blahut

architecture

Simone Barlian

fine arts

Simone Zopf

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Spela Videcnik

architecture / fine arts

Team Wirtshauslabor

culinary / gastronomy

Ton Matton

architecture

Ulrike Herrmann

literature / philosophy

Ute Ploier

fashion / performing arts

Wojciech Czaja

architecture / literature

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architecture

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architecture

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