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 moving to the United States in the late 80’s, Chef Albrich spent a few months in Salt Lake City, then settled in South Florida where he opened and was the executive chef of several restaurants.
Chef Albrich combines the freshest, local 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 Cafe, Chef Albrich took a position as Private Chef for a South Florida family in Indian Creek Island. 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 prepared an innovative, modern cuisine for his affluent clients and was simply unbeatable with sauces.
Since 2007, Chef Albrich and his wife have run a small B&B in the Blue Ridge Mountains of North Carolina. He also works as a Private Chef from Linville to Blowing Rock and the surrounding areas.
