• Joe Lackner head chef Romantik Hotel & Restaurant Julen Zermatt

Head chef Joe Lackner

Joe Lackner is a man of the world. The 48 year old Austrian completed his apprenticeship in 1982 and proceeded to gain valuable international experience in different restaurants and positions around the world. After his 18 month world tour, where he visited all of the earth’s continents, he was drawn back to Europe and its cuisine.

Lackner has worked for Tradition Julen for 10 years – he belongs there just like the Matterhorn belongs to Zermatt. Without him, the popular Tradition Julen dried meat products - lammlidji, ham, bacon & air-dried beef and venison – would not be possible. In winter Joe makes up his own salt mixture and checks the quality of the meats, which are hung up in the gable of the stable to air-dry, daily.

Joe is not only competetive in the kitchen – he is also quite passionate about sports. Over many years he took part in the World-Cup Elite mountainbike circuit and still takes part in one of the toughest races – the Grand Raid in Verbier-Grimentz. If not possible any other way, then between two evening shifts in the Restaurant Julen. In winter he exchanges his bike for a Skwall, an unusual mixture of ski and snowboard which is especially suitable for extremely steep faces.

Nothing is „normal“ about Joe Lackner. He is constantly drawn to the extraordinary – both in sports and in the kitchen. Quite in keeping with the spirit of Tradition Julen. 


Joe Lackner, head chef
Romantik Hotel & Restaurant Julen and Restaurant Schäferstube

Home town:
Klagenfurt, Austria

Star sign:



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Why do tourists and locals enjoy dining in the Hotel Julen?
Because of the large selection and the variety of delicious meals.

What do you like about your profession? 
New and exciting challenges in the kitchen – every day brings something new.

What is the best challenge?
Meeting the wishes and needs of all of my guests, co-workers and employers.

Your „food-tip“ for Julen guests?
Try something new and unknown now and again. It is worth it!

Which is your all-time-favourite ingrediant when cooking? 
The choice of great foods and spices is just too big to choose one!

What is your favourite meal when you are at home?
Bread and sliced meat – sometimes simple is best.

Which is your favourite speciality from the Valais?
Raclette – I just can’t get enough of it!

Cook Tradition Julen recipes together with our head chef Joe Lackner. You find various film on our Vimeo channel.