Alexandru Simon

Chef Alexandru Simon's culinary philosophy is deeply rooted in a profound respect for ingredients, cultivated from his childhood amidst Romanian farm life. He emphasizes a "tradition paired with experimental joy," seeking clarity and simplicity in the fundamental goodness of food while simultaneously pushing boundaries with new flavor combinations. His upbringing instilled in him an understanding of the full journey of an ingredient, from garden to table, fostering an uncompromising commitment to quality and a deeply reverent approach to every product. This ethos dictates that every piece of meat is analyzed and treated with respect, ensuring its optimal potential is unlocked, resulting in dishes that are honest, clear, and focused. At Glasswing, Simon's vision translates into a modern and cosmopolitan interpretation of upscale Austrian cuisine, meticulously elevated with the finesse of classical French culinary techniques. He strives for transparency, allowing the inherent essence of each ingredient to shine through. His passion lies in refining traditional dishes into modern culinary wonders, celebrating harmonious fusions of flavors crafted with meticulous care. Ultimately, Simon dreams of creating a dish so universally beloved and enduring that it transcends generations, leaving a lasting mark on the culinary world, much like a timeless classic. Chef Simon's technical approach is characterized by precision, seasonality, and modern elegance, blending the character of regional produce with the refined techniques of classical French cuisine. He is a master of "experimental joy," evident in his innovative flavor combinations, such as pairing Styrian chicken with razor clams or veal sweetbreads with garlic blossoms, always aiming to give dishes a fresh dimension. His plating is an art form, presenting dishes as "small works of art, almost too beautiful to eat," emphasizing delicate, elegant, and intricate compositions that are surprising and unique to Glasswing. He meticulously balances flavors, textures, and temperatures, creating dishes that transport guests and evoke emotions, akin to good music. His most legendary signature dishes include the Kaisergranat (langoustine) with cauliflower and Vadouvan hollandaise, a creation born from a desire to evoke a sense of vacation. Other notable culinary expressions include a layered mushroom tartelette inspired by forest walks, King crab with finely chopped beans, scallops with barberries in a foamy savoy cabbage lake, and a "meat praline" of pink roasted Wagyu beef. Even the bread course is a demonstration of his meticulous attention to detail, featuring four homemade varieties served with artfully presented butters. His kitchen employs a symphony of techniques, including meticulous pickling and preservation, and the expert application of exotic spices to elevate fish and meat to sublime heights.

Career

• Executive Chef at Glasswing by Alexandru Simon (The Amauris Vienna), Vienna
• Executive Chef at The Ring Hotel - Relais & Châteaux, Vienna