Led by executive chef Martin Klein, Restaurant Ikarus in Hangar-7 will host the next month long series of exclusive dinners, before handing over to award-winning chef, Peter Knogl of gourmet restaurant Cheval Blanc., for December’s editions.
The barrier has truly been set to a high standard over the course of the year with top chefs such as Virgilio Martínez kicking off the season in the Salzburg venue, followed by Vineet Bhatia, Gert De Mangeleer, Harald Wohlfahrt, Tomislav Gretic, Esben Holmboe Bang, Luke Dale-Roberts, Ben Greeno, Richard van Oostenbrugge, and Christopher Kostow showcasing their infamous and award-winning creations.
With next month’s installment falling on the home team, Martin Klein and his team are hoping that their experience of Ikarus kitchens will equip them with the skills needed to remain at the top of their game.
With the guest chef concept having originally been by patron of the restaurant, Eckart Witzigmann, it was only in 2014 that Chef Klein accepted the challenge to come on board and continue with the organisation, execution, planning, and logistics of having a constantly changing menu and kitchen force. It is hoped that the flexibility they have towards cooking will help them in terms of creative flair.
Speaking about this months exciting dinner series Chef Klein stated, “the hardest thing about being a chef here is that you never have time to get used to something. Other kitchens have a routine, cooking perhaps 20 to 30 dishes a year. Here, we often cook that many dishes in a single month!”
With a young and motivated resident team working in tandem with Chef Klein, consisting of veteran Hangar-7 chef de cuisines, Jörg Bruch and Tommy Eder-Dananic, head pâtissier Dominik Fitz and “Maître of the Year”, Matthias Berger acting as service manager, discerning guests can expect some exciting Michelin star culinary creations to be in store.
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Salzburg Airport – Hangar-7