Chocolatier Josef Zotter on the healing effects of decadence, genuine luxury and snail chocolate.
Mr. Zotter, you are a chocolate manufacturer. Did you fulfill a childhood dream with this?
My dream was to go to America. I wanted to leave East Styria. I had a rags-to-riches story in mind. That’s why I went into gastronomy, that was my escape route. The environment here used to be very poor and I was hungry for success.
Did your plan work?
In the 80s I was a pastry chef at The Pierre, a luxury hotel on Central Park in New York. Then I realized that being a millionaire isn’t all that funny.
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