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Go JRE-Inside+Interview with head chef Franziska Hiller from Biohotel Schwanen
Normally, top chefs let their culinary creations speak for themselves—every ingredient, technique, and presentation reflects their passion and philosophy. In this JRE member interview, we go beyond the plate to explore the journey and inspirations of Franziska Hiller from Biohotel Schwanen in Bizau.
Introduction
Can you give us a short introduction with your name, location, how long you've been a chef, and at which restaurant you currently work?
My name is Franziska Hiller, and I am head chef at the Biohotel Schwanen in Bizau, in the Bregenzerwald, Austria. I’ve been cooking professionally for nearly 30 years, most of them right here in this unique place. Together with our fantastic team, I lead the kitchen where we live and cook the philosophy of the #wildeweiberküche (wild women's kitchen) – deeply rooted in the wisdom of Hildegard von Bingen and the rhythms of nature.
Early inspiration
Can you tell us a bit about your journey in the culinary world? How did you start, and what inspired you to become a chef? Who inspired you?
My culinary journey began in the traditional kitchens of Vorarlberg, but it truly unfolded when I joined the team at the Schwanen. The blend of craftsmanship, mindfulness, and strong women here inspired me from the beginning. Antonia Moosbrugger, our former kitchen leader and visionary, was and remains a major influence – not only for her culinary intuition but for the way she shaped a cuisine that’s both nourishing and bold. I’m proud to carry that legacy forward and add my own creative spirit.
Philosophy in the kitchen
What is your philosophy when it comes to cooking and creating new dishes?
Cooking for me is about deep connection – to the seasons, to our producers, to the guests who join us. We cook what nature gives us, exactly when it’s ready. We don’t follow trends, but rather the wisdom of plants, the teachings of Hildegard von Bingen, and our own sense of balance. Every dish should offer well-being, surprise, and clarity – reduced to the max.
A Signature Dish
Could you share the story behind one of your signature dishes?
One of our signature dishes is the “Lindenblatt-Mousse” – a dessert that captures the sweet, floral fragrance of summer. Made from the young leaves of our linden tree, paired with a light white chocolate mousse, it’s a reflection of our garden, our care, and our creativity. It began as a playful experiment and has become a guest favorite.
Culinary Staples
What is your favorite ingredient to work with, and why?
Galgant – a warming spice recommended by Hildegard von Bingen – is one of my favorite ingredients. It’s not just about flavor, but about its gentle energy and digestive qualities. We use it in many of our vegetable dishes, where it adds depth and resonance without overpowering.
The Essence of Biohotel Schwanen in Bizau
Can you describe the concept of your restaurant and what makes it unique?
The Schwanen is more than a restaurant – it’s a living concept. Everything, from architecture to agriculture, supports our philosophy of mindful simplicity. The #wildeweiberküche, created by women, nurtured by the garden and enriched by our collaboration with local producers, is at the heart. Our guests taste the Bregenzerwald – pure, elegant, and full of character.
Must-See Attractions
What’s one thing in the area that guests must absolutely try or experience when visiting?
A visit to our #wildeweibergarten and a walk through the Bizauer Hochmoor. The connection to nature here is tangible. You see where the ingredients come from, you breathe the mountain air, and you understand why our food tastes the way it does. It’s a full-body experience.