Petra Sigmund

I was born in the 1980s and was fortunate enough to grow up with my grandparents. My grandmother's dishes were already the best back then, but today the best thing is the memory with every bite. I also owe my passion for Italian cuisine to my grandmother, who always took me to the seaside as a child. I didn't realize my love and passion for cooking until later in life. It all began at Villa Desiree on Lake Faak in Carinthia. This is where my vision of cooking was born. I turned my passion into my profession in 2015.

At the Gasthaus Bacher in Villach, I discovered some Austrian pastries that are rarely found these days. At the Robinson Club in Landskron, I ignited my passion for patisserie, which I was able to further develop at the Kirchheimerhof in Bad Kleinkirchheim and the Strandhotel Leopold in Velden am Wörthersee. Since 2022, I have been managing the kitchen at the Franciscan Monastery in Graz and have also been able to call myself a pastry chef since 2025. My dishes are my craft, combined with love, passion, and tradition, which deliver the best possible flavor through high-quality products from farms and seasonal availability.