Jan Eggers

Chef Jan Eggers' culinary philosophy is deeply rooted in a modern reinterpretation of the historical "Kronländer" (Crown Lands) of Austria-Hungary. His vision is to take diners on a gastronomic journey that transcends geographical boundaries, creatively exploring and re-imagining the diverse culinary traditions and ingredients from this expansive historical region, stretching from Hungary to the sea. He approaches this with a blend of reverence for tradition and a playful "wink" of contemporary innovation, aiming for a menu that only acknowledges borders to artfully dismantle them. His ethos emphasizes absolute product quality and the artful combination of historical narratives with modern techniques. Eggers believes in presenting not just a meal, but a "geschmackliche Geschichtsstunde" – a tasteful history lesson – where each dish tells a story, enriched with entertaining historical anecdotes. This allows for a continuous shift in culinary horizons, incorporating ideas and traditions from various countries that once comprised the Austro-Hungarian Empire. While specific farm-to-table details are not enumerated, the focus on "Köstlichkeiten aus Zutaten der früheren K.u.K.-Länder" and the explicit mention of high-quality items like "Kaviar vom Alpenlachs," "Osietra Kaviar," and "Baeri Kaviar" underscore a commitment to regionally relevant and premium ingredients. His approach is not merely sweet, despite his background as a celebrated patissier, but encompasses a mastery of harmonies and dissonances across the full spectrum of flavors, aiming to surprise and delight with every course. Chef Jan Eggers' technical mastery is a testament to his distinguished career, particularly his background as "Patissier des Jahres 2024" by Gault&Millau, which forged a profound understanding of precision, balance, and the art of surprise in flavor profiles. Transitioning to Chef de Cuisine, he now applies this intricate skill to savory dishes, characterized by a refined, innovative style that marries tradition with modernity. His plating is described as opulent and extravagant, creating "rendezvous" and "liaisons" on the plate, always with an eye for aesthetic and thematic coherence. He possesses the unique ability to "kitzeln" out sweet and acidic aromas from spices, and to integrate a broad palette of sensations beyond mere sweetness. His most legendary signature dishes include: * **Die Gewürzflotte**: A "fiery liaison" that narrates Austria's historical trade routes, interpreted through a dynamic blend of Kimchi, Sellerie (celery), Ingwer (ginger), and Kardamom. * **Goldene Birn**: The eponymous signature dish of the restaurant, an "opulent rendezvous" harmonizing Gänseleber (foie gras), Carabinero (deep-sea prawn), Oxalis, and a rich Krustentierschaum (crustacean foam). * **Blanc Manger**: An exquisite homage to historical dining preferences for white dishes, re-imagined with Steinbutt (turbot), Osietra Kaviar (or Osietra Alpenkaviar), and delicate white Blüten (flowers) derived from pickled parsley root. * **Kaiserliche Liebeserklärung an die Rindfleischkultur**: A main course celebrating Austria's beloved beef tradition, featuring Short Rib, Artischocke (artichoke), and a subtle hint of Kaffee (coffee). * **Falsche Auster (False Oyster)**: A celebrated signature dessert showcasing a captivating interplay of Passionsfrucht (passion fruit), Holunder Dashi (elderflower dashi), and Thymian (thyme). * **Friulanische Maultaschen**: An "unwiderstehliche Liaison" of Tahiti Vanille (Tahitian vanilla), Weizengras (wheatgrass), and Erdbeerkaviar (strawberry caviar, or Baeri Kaviar).

Career

• Head Chef / Head Pastry Chef at Zur Goldenen Birn, Graz
• Chef at Kirchenwirt, Leogang
• Sous-Chef at Hubert Wallner, Unknown

Mentored by Hubert Wallner.