About

Born in the Austrian Alps region of Tyrol, Chef Albrich was raised in an area where the number one industry is tourism, in other words food and lodging. He grew up around his parents' restaurant and lodge, and ended up becoming a chef.

After attending a prestigious hotel & restaurant school, he trained with first class chefs at the Hotel Maria Theresa in Innsbruck. He also trained in a luxurious cruise ship that sailed the Mediterranean, back when sailing was for the privileged. After an unfortunate death in the family, he returned home to run the family business. Chef Albrich later opened his own restaurant in Tyrol called Café Del Arte, where he had clients coming from as far as Germany to enjoy his tastefully prepared delicacies.

Albrich had always wanted to move to the United States and finally realized that dream in the late 80's. He settled in the South Florida area where he opened and was the executive chef of several restaurants.

Chef Albrich has impressive presentation skills. He combines the freshest ingredients he finds at the market to create incredible combinations that feast your eyes as well as your taste buds. He is experienced in many traditional cuisines, but it's his fusion of Asian and classical cuisines that creates the best combinations. Additionally, his Tyrolean background strongly influences his superb wild game dishes.

After selling his last restaurant, Chef Albrich took advantage of the times and started working as a free lance web designer. He is the developer and webmaster of numerous websites and portals, most notable among them is www.CyberCuisine.net, a food & beverage portal, and www.DiscoverTourism.com, dedicated to tourism. He is currently working on a new portal www.CulinaryBiz.com.

Eight years ago Chef Albrich returned to cooking when he took a position as private chef. Planning constant dinner parties, he has delighted and impressed clients and their distinguished guests with his culinary skills and artistic presentations. With no restrictions on his creativity, and often an unlimited budget, Chef Albrich prepares an innovative, modern cuisine for his affluent clients and is simply unbeatable with sauces.

Being a private chef offers Albrich a great deal of personal satisfaction. He enjoys buying the best and freshest ingredients in order to create what he feels is best for the particular occasion and type of guest. Clients have always asked him to cater larger events and he usually turned them down. In 2003 he has started catering for larger groups (several hundred guests) and now actually enjoys large events.

Chef Albrich is currently publishing a column in every issue of a local South Florida magazine. It is called, "Entertaining with Private Chef Albrich", and always features a new recipe.



What is the difference between Private Chefs and Personal Chefs?



Chef Albrich "Al"