Kosa kocht with Sandra Kollegger
A portrait of a chef who proves that excellence doesn't need the limelight.
There are places where culinary arts are celebrated. And there are people for whom it simply happens – quietly, precisely, powerfully. Sandra Kollegger is such a person. She doesn’t stand at the pass of a fine-dining restaurant, but in private kitchens. And that’s exactly where she truly shines.
Because perfection – as she proves with every dish – is not a place. It’s an attitude.
From haute cuisine to real life.
Sandra Kollegger knows the world of Michelin-starred cuisine. Years alongside Andreas Döllerer, countless hours in the high-pressure environment of professional gastronomy. But she consciously decided to work differently: closer to people, closer to everyday life, closer to authentic taste.
With Kosa kocht, she offers private dinners, cooking classes, and food stylings at a level that doesn’t need to prove anything – because it speaks for itself. In her own kitchen, at team events, or family celebrations, menus are created that don’t seek to impress, but to move.
Char Ceviche I Red Onion I Radish I Blood Sorrel
by Sandra Kollegger
The product speaks. She listens.
Kollegger’s cuisine is thoughtful, but not over-engineered. Elegant, but not mannered. What matters is the product and how it’s treated. The microgreens from Herbeus play a significant role in this.
“”I use the greens to bring freshness and clarity to the plate – and because I know where they come from. That makes a difference you can taste. And one you can feel.””
She doesn’t use the greens because they are decorative. But because they work. Aromatic. Textural. And with a promise of origin that matches her philosophy.
True culinary experience in intimate settings.
A four-course meal for friends. A vegetarian feast for Easter. A team event with a learning moment. Sandra Kollegger doesn’t bring the stage into the living room – she turns the living room into a stage. Quietly. Confidently. And with that understated mastery known only to those who truly command their craft.
It's not the location that makes perfection possible. It's the standard.
Why Sandra Kollegger is part of the Stage of Perfection:
Because she shows that excellence doesn’t have to be loud. That sustainability is not a trend, but a fundamental attitude. And that Herbeus doesn’t just suit those who work at a Gault&Millau level – but also those who cook with conviction. For real people. In real moments.
