Our Executive Chef: Philipp Hillebrand

Refinement, research and creativity at the service of our guests

Son of a chef, Philipp was born on 28 July 1991 in South Tyrol. Already at the age of 12 he discovered his passion for cooking and chose this path, attending hotel school. He completed his apprenticeship years, earning a diploma with top marks.
After graduating, he worked with Bobby Bräuer, a chef with 2 Michelin stars and 19 Gault Millau points, then did an internship with Eckart Witzigmann.

“For me, cooking is a way to offer emotions. I am convinced that the most cherished moments and people can be recalled through memories of aromas and flavours. This is why I cook, to make people happy.“

Philipp Hillebrand

Philipp perfected his innate talent by working in several important South Tyrolean hotels, and then collaborated with Roland Trettl, who was Executive Star Chef of the Ikarus Hangar-7 restaurant in Salzburg.

A promoter of light, tasty and regional cuisine, in 2019 Philipp becomes Executive Chef of Villa Eden, espousing its culinary mission, to offer guests healthy, inviting and tasty dishes.

The collaboration and common objectives between our retreat and the chef have led to the creation of the concept of the Eden's Park - The Mindful Restaurant, an oasis of culinary pleasure, also open to people who are not staying at Villa Eden.

Premio Godio

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