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' bed & breakfast,
campground and restaurant, 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 help run the family business. Chef Albrich
later opened his own restaurant near Innsbruck 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. After a few months
in Salt Lake City, Utah, he settled in the South Florida area
where he opened and was the executive chef of several
Chef Albrich has impressive presentation skills. He combines the
freshest ingredients he finds 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, European & American cuisines that creates the best
combinations. His Tyrolean background strongly influences his
superb wild game dishes.
After selling his last restaurant, Bubbles Café in Miami Beach,
Chef Albrich took a hiatus and immersed himself in technology
and web marketing. In 1996, Chef Albrich took a position as
Private Chef for a South Florida family. 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
Being a private chef offers Albrich a great deal of personal
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 had always asked him to cater larger
events and he usually turned them down. In
2003 he started catering for larger groups (several hundred
guests) and now actually enjoys large corporate and private
events. He catered for the Featherlite VIP Club for many years
at the Homestead and Daytona 500 NASCAR races.
In 2007 he started following some of his South Florida clients
to the Linville area in the North Carolina Mountains. Getting
out of the South Florida heat for a few months is not a bad
idea. The High Country area in North Carolina offers many
catering and destination wedding opportunities.
Chef Albrich and his wife run a bed and breakfast seasonally
[summers] in North Carolina. They still make occasional trips to
South Florida for larger events during the summer.
In the summer of 2008, Chef Albrich was asked to play the part
of a “private chef” for the filming of a French TV reality show,
“La Methode Cauet” with Sebastien Cauet and Cécile de Ménibus.
Sebastien Cauet is like the Jay Leno of France, only a little
Cost of a
What is the difference between
Private Chefs and Personal Chefs?
Chef Albrich "Al"