Patissière of the year Eveline Wild
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Eveline Wild has turned her passion for baking into a profession. She and her husband now run the 4 star hotel Der WILDe EDER. What’s more, the former Central pastry chef is regularly in front of the TV camera.

multiple award-winning pastry chef

Loves to pass her knowledge

Its own standards and the clear commitment to the highest quality make Das Central a sought-after employer for young tourism professionals. Numerous top chefs and top restaurateurs from leading hotels and restaurants attended the “Sölder School” here and gained valuable experience and know-how for their future careers. One of them is the native Tyrolean Eveline Wild. World champion confectioner, TV chef on German-speaking channels and ennobled with numerous other awards such as “pastry chef of the year”. Now a hotelier herself in Styria, she fondly remembers her time in the Ötztal.

Good times in Sölden

Eveline Wild and Gottfried Prantl

Wild first came to the Hotel Central in 2004 on the recommendation of the sous-chef at the time. Long-term chef Gottfried Prantl then convinced her to join his brigade. “I have come to appreciate the self-determined way of working at Das Central – from menu creation and purchasing right through to planning rotas. I was always very happy in my little kingdom. So was Gottfried, who could rest assured I had everything under control in my ‘sweet corner’”, explains the seasoned TV presenter, looking back fondly. After making a guest appearance at the renowned Steirereck restaurant in Vienna, she again took on the role of head pastry chef at Das Central. “After a very demanding time in the Austrian capital, I wanted to work in Tyrol again. All it took was one call and I was able to return to my ancestral kingdom.”

Evelines passion for baking

She turned her passion into a profession

Eveline Wild now runs Der WILDe EDER hotel in Styria with her husband Stefan – a top-level chef. She passes on her specialist knowledge in TV programmes such as “Frisch gekocht” (Freshly Cooked) and “Deutschlands beste Bäcker” (Germany’s Best Bakers). In addition to on-site courses, anyone interested can be inspired by the skills of the top pastry chef through the online workshop “Wild auf Schokolade” (Wild for Chocolate). What did she take away from her years working in the Ötztal? “Working in a large team really allowed me to develop my interpersonal skills. Thanks to the large number of guests in the hotel, I learned how to organise myself and plan ahead.” Not wasting food out of sheer convenience is a creed that Wild still sticks to today. “With a good dose of skill, I can even conjure up something exquisite from leftover stock,” says Wild, a Styrian by choice.

FAVOURITE SPOT

A Tyrolean with no slopes to ski down? In the case of the trained confectioner and professional world champion Eveline Wild, this is a reality. It is probably thanks to her former colleagues at Das Central that she remains loyal to the Austrian national sport to this day. For Wild, however, the “sweet corner” of life – as she affectionately describes the pastry chef’s post in the kitchen – is much more appealing than the slopes. “I’ve always wanted to bake cakes, create pretty things, and just work with my hands,” she says of her passion.

GOURMET & WEIN AT DAS CENTRAL

Further insights into the hotel history

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