YOUR CUISINE IS CELEBRATED FOR ITS PERFECT BALANCE BETWEEN AUSTRIAN AND GREEK INFLUENCES. CAN YOU DESCRIBE THE MOMENT OR EXPERIENCE THAT INSPIRED THIS UNIQUE CULINARY PHILOSOPHY?
Two hearts are beating in my chest. My Greek-Mediterranean and my Austrian heart. I don’t have to make up a story at all. As soon as I am thinking about a new creation, both hearts start beating. So ingredients from both hearts are always in one dish. Usually, I only focus on one main ingredient. I don’t want to be distracted by too many things on a plate, and I do not want to distract my guests.
WHAT IS ONE DISH THAT YOU BELIEVE PERFECTLY ENCAPSULATES YOUR CULINARY IDENTITY, AND COULD YOU SHARE THE STORY BEHIND ITS CREATION?
Yes, absolutely. It’s definitely the brandade. It’s
a puree of salted fish with potatoes and caviar. I am serving it for about 20 years now. Originally a dish from a time where fish was salted because of lack of cooling systems. We refine it with caviar and it became a classic for us.
SUSTAINABILITY HAS BECOME A CRUCIAL ASPECT OF MODERN GASTRONOMY. HOW DO YOU INCORPORATE SUSTAINABLE PRACTICES IN YOUR KITCHEN AND INGREDIENT SOURCING?
This was always a huge issue for me, and of course it still is. I am a maniac when it comes to using all parts of the produce and controlling the processes. It doesn’t matter if it’s vegetables, fish or whatever. The biggest problem we are facing these days are: less and less knowledge about the whole cooking processes and lack of time. So basically, when we hire new staff, we start from scratch with all the important education – and never let go. Last year, we have established our own field close to Vienna. We grow vegetables there that we use in all our restaurants. We have all kinds of chicken there and therefore a colorful selection of eggs. For us, this is a huge step into the right direction.
LOOKING BACK AT YOUR EARLY CAREER, WHICH EXPERIENCES OR MENTORS DO YOU BELIEVE WERE PIVOTAL IN SHAPING YOUR APPROACH TO COOKING AND RESTAURANT MANAGEMENT?
I have definitely learned something on every step of my way: I learned the basics of Austrian cooking culture from scratch. How to use the whole animal, how to produce sausages and skills like that. I learned about the economic aspect of working with food. About Corporate Identity: speak with one voice, walk in the same direction, leave nothing to chance, about perfection in performance and presentation. My life and work here is a mix of everything I have learned and seen.
COULD YOU WALK US THROUGH YOUR CREATIVE PROCESS WHEN DEVELOPING A NEW DISH OR MENU? HOW DO YOU DECIDE WHICH FLAVORS AND INGREDIENTS TO PAIR?
That usually happens at nighttime. I know then exactly in my head what I want to do and pair, and that it will work out. Then it’s just a matter of time, how long it takes me to create that exact taste I already have in my head.
HOW DO YOU ENVISION THE FUTURE OF FUSION CUISINE, ESPECIALLY CONSIDERING THE EVER-EVOLVING GLOBAL PALATE
AND THE INCREASED EMPHASIS ON SUSTAINABLE AND LOCAL SOURCING?
Every kind of cuisine, as long as it is “honest” will have it’s place – also in the future. Guests will trust you when you don’t disappoint them and mean it. I do mean it at every step of the way. We might not have a fine dining meal every day or week. Of course. But we will carefully look at our food choices. From butter and bread to pasta, veggies and everything else. That will never change. That mindset will surely make us happier.
Every chef faces challenges in their journey. Could you share a particularly challenging moment or period in your career and how you overcame it?
Sure. My start as an entrepreneur. Nobody believed in me. Except my wife and our families. We did it all by ourselves. It was really hard. We cried a lot. But we did it. I am more than proud.
APART FROM AUSTRIAN AND GREEK CUISINES, ARE THERE ANY OTHER CUISINES OR CULTURES THAT INSPIRE YOUR CULINARY CREATIONS? HOW DO THEY MANIFEST IN YOUR DISHES?
I get influenced by many things. Often, I even cannot name them. It happens while living my life. Architecture influences me. Music. Travelling. Sometimes, a walk through a forest does more to my inspiration than a visit of a highly acclaimed restaurant. I take it as it comes.
WHAT ADVICE WOULD YOU GIVE TO ASPIRING CHEFS WHO WISH TO FOLLOW IN YOUR FOOTSTEPS AND CREATE THEIR UNIQUE CULINARY IDENTITY?
Believe in yourself, be focused, work hard, and don’t look at your watch.
