BIO: JULIAN SCHWAMBERGER, EXECUTIVE CHEF
Rosewood Schloss Fuschl
Julian Schwamberger, Director of Culinary at Rosewood Schloss Fuschl, is a seasoned culinary expert whose career has been shaped by a breadth of international experience. Since 2023, Schwamberger has served as Director of Culinary at Rosewood Schloss Fuschl. In this role, he not only leads the creative vision of the resort’s culinary offerings but also actively mentors the next generation of chefs as an instructor at the Wirtschaftsförderungsinstitut (WIFI).
With over 20 years of experience, Schwamberger’s journey began in Old Heidelberg, a German restaurant in Connecticut, USA, where he discovered a passion for fine cuisine. Since then his career has spaned some of the world’s most prestigious luxury properties, including Atlantis The Palm in Dubai, where he served as Chef de Partie under the mentorship of the legendary Spanish chef Santi Santamaria—recipient of three Michelin stars and Commis de Cuisine at the acclaimed Al Mahara at the iconic Burj Al Arab in Dubai.
Returning to Europe, Schwamberger took on a pivotal role at the historic Hotel Schloss Fuschl in Austria, first as Sous Chef and later as Chef de Cuisine. His leadership helped elevate the hotel’s culinary reputation, earning two toques from Gault&Millau and top ratings from the Falstaff Restaurant Guide.
From 2018 to 2023, he helmed the kitchen at Boutique Hotel Aichinger in Nussdorf am Attersee, where he developed a distinctive culinary style—fusing Alpine tradition with contemporary techniques and global influences to craft memorable dining experiences.
Blending tradition with innovation and grounded in a deep commitment to quality, Julian Schwamberger’s culinary philosophy is both globally inspired and locally rooted defining a new era of refined Austrian cuisine.
