Lukas Kienbauer

Chef Lukas Kienbauer's culinary philosophy is rooted in an unyielding pursuit of excellence, believing that meaning and magic reside in the minutiae often overlooked by others. He embodies a fierce determination, arriving at his restaurant before dawn to meticulously prepare, driven by a deep care for his craft. His approach is not about external validation but an intrinsic drive to understand ingredients and push their potential without compromising their inherent specialness. Kienbauer's ethos champions honesty in every aspect, from his cooking to his business practices, proving that world-class gastronomy can flourish even in unexpected locales. A cornerstone of his philosophy is the profound respect for ingredients. Kienbauer insists on using "everything, respecting everything, wasting nothing." He eschews generic suppliers in favor of building long-standing relationships with nearby farms and producers, ensuring the highest quality and often sourcing "products that are not always everyday and are rarely processed." This dedication transforms even humble cuts, like pork tail, into celebrated dishes, reflecting his commitment to sustainability and innovative utilization. Kienbauer's overarching vision is to craft "contemporary creative natural cuisine that surprises, yet is always safe in taste." His restaurants are designed to offer a unique guest experience, characterized by "friendly, serious service that is never intrusive" and aims for guests to "feel like they're with friends." By offering only surprise menus, he invites diners to fully surrender to his culinary narrative, fostering an evening of delightful discovery where they "don't have to think about anything." This deliberate approach creates an atmosphere of trust and unburdened enjoyment, allowing the chef's artistry to shine. He is strategically consolidating his efforts into his flagship fine dining restaurant and the Japanese-inspired Izakaya to further elevate their culinary standards and guest experiences, always striving for "höchste Qualität, kompromissloses Handwerk und Gastfreundschaft auf höchstem Niveau – made in Schärding." Chef Kienbauer's technical mastery is characterized by a "quiet precision" and a profound affinity for "clean flavours," heavily influenced by the structured elegance of Nordic and Japanese kitchens. His artistry is defined by his adept use of "flavour, fire, and fierce determination," translating into a "minimalist plating" style that emphasizes the intrinsic beauty and integrity of each component. He possesses an "uncompromising craftsmanship" that allows him to extract maximum depth and texture from ingredients, often surprising guests with dishes centered around vegetables like carrots or beetroot, demonstrating that complexity and excitement can transcend traditional meat-centric presentations. His commitment to "use everything, respect everything, waste nothing" is a legendary tenet of his kitchen. A prime example of his signature technique and philosophy is his well-known pork tail dish. This involves hours of slow cooking in broth, culminating in crisped skin, and is meticulously served with a cabbage roll and a rich sauce derived from the same broth, showcasing a holistic and resourceful culinary prowess. While this specific dish exemplifies his craft, his general approach to dishes like "just carrots or beetroot" that still deliver "depth, texture, something new" is also a hallmark of his surprising and innovative style. Another recipe highlighted is "Parmigiano Reggiano 40 months, Potato, Leek, Sour cream," reflecting his use of high-quality, often mature ingredients.

Career

• Chef-Owner at Lukas Restaurant, Schärding
• Chef-Owner at Lukas Izakaya, Schärding