Moniker
Chef
Personal attributes
attentive listener, supportive and hopefully not boring
Professional business card
A long standing experience with the “farm to table” concept with a main focus on guest satisfaction, sustainability, as well as having a positive impact on the environment.
Personal role behind the “Plant forward concept”
“Together with Chef Nikos and our culinary team, we have worked for many weeks on our menu and the corresponding recipes. This gave us the opportunity to (re)live and (re)experience the concept every day anew.”
Favourite supplier of the Almanac kitchen
Bakery Öfferl, because their bread and pastry carry a lot of Austrian cooking history within them.
Favourite dish
“When she is not studying, my eldest daughter works in a Japanese restaurant and learns how to make sushi. My youngest on the other hand has just made her first pizza… so this is a very tough decision.”
Personal favourite dish on the Donnersmarkt menu
“As a chef, it is nearly impossible to have a favourite dish, but I really enjoy the confit of celeriac with chervil and pistachios.”
Vienna’s charm
The politeness of its people
Insider tip for an extraordinary experience in Vienna
“For a culinary experience, the “Naschmarkt” is unmatched with its amazing products and local highlights.”
