expert spotlight

Matcha is more than a trend – it’s a way of life. While matcha lattes are on everyone’s lips worldwide, Vienna was actually ahead of its time, according to Ayumi Kondo. For almost two decades, she has been teaching the finer points of genuine Japanese tea culture in her tea house Cha no Madie – beyond superfood clichés and green insta-drinks. In this interview, she explains why matcha should be more than just a decoration on desserts, what good matcha really needs to be able to do and how cherry blossoms and umami could enrich Austria’s menus.

What happens when vegetable roots, sea fish and fermented pears meet herbal art and kombucha? In this interview, Johann Schmuck and Maximilian Grandtner talk about the philosophy behind Terra, signature dishes with char and celery root, creative no-alk pairings – and why real enjoyment can sometimes just be a schnitzel. A journey beneath the surface – in the truest sense of the word.

What happens when alpine tradition meets Italian lightness? Max Sampl, head chef at the Blaue Gans in Salzburg, combines regionality with innovation in his “Cucina Transalpina.” In this interview, discover how his childhood in the mountains, traditional preparation methods, and his journey through top kitchens have shaped his culinary art – and why sustainability is far more than just a trend for him.

Discover the story and vision behind Salzburg’s oldest inn: Andreas Gfrerer shares how he achieves a balance between tradition and modernity at the Blaue Gans, why sustainability and art are inseparably connected, and how a hotel becomes a place of community. An inspiring interview about leadership, transformation, and the power of vision.

That’s how Dominik Wachter, Michelin-starred chef and visionary, describes his deep connection to his hometown. In the picturesque setting of Prien am Chiemsee, he fulfilled his lifelong dream: In October 2022, he opened the Wachter Foodbar in the former cooking school of his mentor, Thomas Mühlberger. Since then, his restaurant has been awarded a Michelin star for two consecutive years. But what makes the Wachter Foodbar so special? It’s about more than just excellent dishes – it’s about kitchen psychology. We visited Dominik to discuss this fascinating concept.

Soenil Bahadoer, head chef of the two Michelin-starred Restaurant De Lindehof in Nuenen, elevates the cuisine of his Surinamese-Hindu roots with French finesse to an entirely new level. In our interview, he shares his journey, the magic of spices, and the importance of passion – for his guests, his team, and the next generation of chefs.