Klaus Kneringer

Chef Klaus Kneringer's culinary philosophy is rooted in a passionate and uncompromising pursuit of first-class quality, authenticity, and sensory delight. Working with Josef Schöndorfer and their team, Kneringer aims to conjure award-winning cuisine by meticulously sourcing premium ingredients, particularly prime meats from the best suppliers in Austria. This commitment to quality is so profound that the Beef Club upholds the standard: "if it doesn’t meet the very highest of standards and expectations, the Beef Club doesn’t serve it." His ethos extends to a distinctive approach to cooking techniques, notably the reinterpretation of barbecue at the highest level using the Big Green Egg. This method is not merely a grilling technique but a "distinctive philosophy of cooking," designed to unlock a "unique depth of aroma" and unparalleled tenderness in ingredients through its characteristic ceramic construction. Kneringer’s vision is to create an extraordinary culinary journey, where each dish, particularly within the multi-course Chef's Menu, is a testament to creativity and excellence. He strives to present a harmonious symphony of flavors, artfully curated to flow seamlessly while simultaneously surprising and delighting both the palate and the senses, transforming dining into a "spectacle for the senses" in an atmosphere of "relaxed elegance." Chef Klaus Kneringer's signature approach is a masterful blend of technical precision, artistic presentation, and a relentless focus on elevating classic techniques. His most distinctive technical signature is the sophisticated use of the Big Green Egg, which he employs for precise grilling to achieve unparalleled tenderness and depth of flavor in prime meats and other ingredients. This commitment to the Big Green Egg is showcased through dishes like the "Big Cuts," which include tempting options such as the Porterhouse from Austria and the Tomahawk from the US, renowned for being "beautifully grilled." Kneringer's style is characterized by the careful curation of multi-course menus, such as the 4- or 6-course "Beef Club Menu." These menus are designed to offer a seamless culinary narrative, with each dish artfully presented to create a "spectacle for the senses." He excels in crafting a "harmonious symphony of flavours" that also incorporates "unexpected and exciting combinations." Beyond the grilled masterpieces, a notable signature dish exemplifying his refined artistry is the "sturgeon sandwich, fennel, kale, Imperial caviar," showcasing his flair for elegant and surprising flavor profiles.