“A new stage for the next 20 years
The reopening of Hangar-7 and Restaurant Ikarus marks the beginning of a new chapter for service manager Florian Kempinger and his team. In this interview, he explains why the redesign is a real quantum leap for the service operation, which technical innovations make everyday life easier, and why the reopening was “a celebration of historic proportions” for him.
Technical innovations
ALEXANDRA GORSCHE: Florian, what were the most important changes in the service area for you—and why?
FLORIAN KEMPINGER: We are delighted to be back in our old workplace and that the Ikarus restaurant has a new look. It is of course a great pleasure that all our employees are still there after the renovation. Our international guest chef concept will also continue as before the renovation. You usually only experience a reopening of this magnitude once in a lifetime, and being able to be part of it is very meaningful and fills me and my team with great pride.
Were new guest guidance systems or improved processes also considered during the renovation? What noticeable improvements have this brought to everyday work?
Among other things, the kitchen table has been completely redesigned. Here, too, our needs were taken into account. The new wine cabinet and the cheese Chambrair are real highlights. Technological investments were made in the kitchen—new equipment, new extractor fan.
Does this also affect service operations, and if so, how?
The new air conditioning and ventilation have also significantly improved the indoor climate at the Chef's Table. The typical kitchen smell is eliminated – it's almost like sitting in a climate zone. This is certainly one of the greatest technical innovations.
The new wine cabinet and the Chambrair cheese are real highlights.
A stage for the next 20 years
What do you think was the biggest challenge during the reopening—and what are you personally most proud of?
The reopening of Red Bull Hangar-7 was a celebration on a scale and with a uniqueness that we had never experienced before. It was a particular pleasure for us to welcome so many friends of the house and the Red Bull family. The biggest challenge was the schedule and logistics, but everyone involved pulled together and it was a great success for us. A total of around 80 service staff were on duty.
If you had to describe the “new” Ikarus restaurant in one sentence, what would it be?
A beautiful new stage for the next 20 years.
From Genusspunkt Sept-Oct 2025
The new wine cabinet and the Chambrair cheese are real highlights.
© Helge Kirchberger Photography
