Jonathan Wittenbrink

Jonathan Wittenbrink's culinary philosophy is rooted in a profound commitment to plant-based gastronomy, driven by both ecological imperative and ethical conviction. Having spent eight years at the Michelin-starred vegetarian TIAN Restaurant, he realized that exceptional cuisine doesn't necessitate animal products. He firmly believes that from an ecological and ethical point of view, there is no way around a plant-based diet, in which we deal sustainably with our resources. This core ethos guides JOLA's entire operation, emphasizing sustainability and the respectful use of ingredients. His vision for JOLA is to create an inclusive dining experience where everyone can eat, making it the most inclusive form of eating. He deliberately avoids explicitly using the term "vegan" on his restaurant's homepage, instead describing JOLA's approach as reduced, creative, with vegetables at the center. This choice aims to broaden appeal and allow diners to discover the richness of plant-based food without preconceived notions. The central message to guests is to convey the joy of eating, and thereby show how versatile vegetables are and that plant-based cuisine has nothing to do with renunciation. Ingredient sourcing is paramount, with a strong emphasis on hyper-locality and seasonality. JOLA endeavors to source as many ingredients as possible from Vienna and the surrounding area, fostering close relationships with local producers. This commitment extends to specific components like Igelstachelbart from Burgenland, Styrian smoked tofu, Simmering Szechuan pepper, and tofu from Vienna's Karmelitermarkt. For elements not available locally, such as specialized vegan butter, Wittenbrink seeks out the highest quality international alternatives, demonstrating a relentless pursuit of excellence within his plant-based framework. This philosophy celebrates the inherent diversity and potential of the plant kingdom, transforming simple vegetables into sophisticated, satisfying dishes that challenge traditional fine-dining expectations. Chef Jonathan Wittenbrink's signature approach is characterized by an authoritative depth in transforming plant-based ingredients into sophisticated fine dining experiences, marked by technical mastery and an emphasis on intense, satisfying flavors. His style is reduced, creative, with vegetables at the center, aiming to demonstrate the versatility and richness of plant-based cuisine without any sense of deprivation. A key tenet of his technique is "no fear of fat," ensuring his vegan dishes achieve a profound sense of satisfaction and depth that might otherwise be missing in animal-free cooking. This is achieved through the artful incorporation of various plant-based fats, such as a specialized French vegan butter for brioche and lentil cream ("Linsenobers") for the luscious texture of a mushroom pâté. Wittenbrink employs a diverse palette of culinary techniques to unlock and intensify the natural flavors of vegetables. He skillfully uses roasting for depth (e.g., strongly roasted Topinambur), fermentation for complexity (Kampotpfeffer in a jus), and precise preparations to mimic textures often associated with meat, such as pressing and glazing Igelstachelbart mushrooms to create a "steak-like" consistency. Smoking and curing elements (like Styrian smoked tofu) are frequently utilized to introduce "hearty" and comforting notes, adding layers of savory depth to his dishes. He also innovates with plant-based alternatives for traditional binders and aerators, such as potato protein ("Erdäpfelprotein") to create meringue-like textures for desserts. His plating is meticulously crafted, showcasing the inherent beauty of each ingredient while assembling a symphony of flavors and textures. Dishes often feature contrasting elements like acidity (Sauerkraut vinaigrette, pickled bitter salads, candied lemons), spice (Szechuan pepper, Kampotpfeffer), umami (various mushroom preparations), and varying temperatures and consistencies. Some of his most legendary signature dishes include: * **Steak from Kirschglasiertem Igelstachelbart**: A spectacular Lion's Mane mushroom from Burgenland, pressed and glazed with preserved cherries to achieve a meat-like consistency. It's served with Port wine-cooked salsify, salsify purée, pickled bitter salads, candied lemons, and a jus with fermented Kampotpfeffer. An accompanying praline, made from the mushroom's outer sections, resembles a rich "Leberterrine" (liver pâté) with various alcohols and a glaze of salted cherry leaves, using Linsenobers for its creamy texture. * **Winziger Erdäpfelknödel**: A miniature potato dumpling filled with smoked Styrian tofu, rolled in puffed potatoes, and served with a zesty Sauerkraut vinaigrette, demonstrating a playful yet deeply flavorful starter. * **Topinamburgang**: Features a tartare of strongly roasted Jerusalem artichokes, crowned with a crumble made from their peels. A delicate tartlet, ingeniously formed from dried Jerusalem artichoke juice, encases a Brussels sprout salad and is accompanied by a Dijonsenf-Schaum (Dijon mustard foam), highlighting the vegetable's versatility. * **Wiener Ramen**: A testament to his local sourcing and global influences, this dish assembles regional ingredients such as buckwheat for the noodles, Simmering Szechuan pepper, candied ginger, and tofu from Vienna's Karmelitermarkt, creating a unique Viennese interpretation of the classic Japanese soup.

Career

• Küchenchef at JOLA, Vienna
• Chef at Tian, Vienna