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After high school: apprenticeship at the Hotel-Restaurant Haberl in Waidhofen/Thaya,
Lower Austria.
1974 Junior cook at Marchfelderhof Restaurant in Deutsch Wagram as Saucier and Gardemanger.
1975 Hotel Sacher in Vienna.
1978 Restaurant Steirereck in Vienna as Chef de Cuisine.
1988 The Restaurant Steirereck was the first Viennese restaurant to be awarded three toques by Gault Millau and I was elected "Cook of the Year".
1992 The Steirereck was the first Austrian restaurant to be awarded 4 toques (the highest distinction) by Gault Millau. In addition, I received 5 "crowns" from the "A la carte guide".
1993 The Viennese Mayor Dr. Helmut Zilk awarded me the highest accolade given by the City of Vienna the "Goldener Rathausmann" (Golden Town Hall Man).
Von 1994 bis 2002 Kolumnist im Kurier: "Profitipps für Hobbyköche".
1996 Award of the culinary prize of the European Union ("Prix Culinaire des Régions Européens"). My book "Geheimnisse aus Küche und Keller" (Secrets from Kitchen and Cellar) published at the end of that year.
1997 In this year, I succeeded in combining my hobby and my profession. Austria's first cooking CD-Rom with interactive recipes and comprehensible cooking videos was being published.
2001 Elected "Cook of the Decade" by Gault Millau.
2002 National trophy of honour from "A la Carte".
2006 Opening of the new Viennese hot spot - "Österreicher im MAK" - where I present a new and modernized version of the Austrian cuisine in a contemporary ambiance.
2009 Opening
 Peter Noever, the director of the Museum for Applied Arts (MAK), is the artistic director of "Österreicher im MAK". Taking the typical Viennese inn as the starting point, the well-established is enriched through new, contemporary ideas. "Österreicher im MAK" is clearly positioned internationally with the Austrian quality of life and a special connection with the city and the museum. This artistic idea is conveyed in all areas - design, architecture, name, logo and music as well as the relationship between the cuisine and design. "Österreicher im MAK" therefore corresponds to the MAK's indisputable position between the traditional and the experimental.
With the MAK Center for Art and Architecture in Los Angeles (founded in 1994), the MAK branch in the Geymüller Castle and the CAT - Contemporary Art Tower - project, the MAK has often proven its trailblazing role as an artistic institution which re-discovers locations and interprets them anew in the sense of a holistic understanding of art. The aim of CAT is to transform the flak tower in Vienna's Arenberg Park into an international centre for contemporary art and assemble a "Collection of the 21st Century". The house where Josef Hoffmann was born in Brtnice (Czech Republic) became a Josef-Hoffmann-Museum - a joint branch of the MAK and Moravská Gallery, Brno - at the beginning of 2006. This strategy of conquering new terrain takes on a particularly striking form in "Österreicher im MAK".
The connection between art and everyday life is inherent in the name of the museum which has placed an emphasis on the term "application" since its very beginning. At the same time, the MAK has devoted itself to the, controversially carried out, dialogue between the traditional and the contemporary since its new orientation in 1986. The restaurant experiment "Österreicher im MAK" could not have taken place at a location more appropriate than the MAK with its numerous highlights of applied arts including the archives of the "Wiener Werkstätte" arts and crafts movement, the museum's impressive glass and ceramics collection and, not least, the "Frankfurt Kitchen".
"Österreicher im MAK" was created from the vision of a new interpretation of a fascinating location. The MAK-Café, so cogently conceived by Hermann Czech, which was accessible from both the Museum and Ringstrasse and boasted an incomparable garden, had become less attractive. The guests stayed away. In order to re-establish its status as one of the most attractive restaurants in Vienna and a meeting-point for the artistic and cultural scene of the city, a comprehensive new revival became necessary.
 One of the most distinguished Austrian teams of architects - eichinger oder knechtl- were commissioned with the design. The architectural plan presents a Viennese inn built in the year 2006 which, considering the spatial aspects of the palatial rooms in the MAK, unites the gastronomic reality of such an inn, on the one hand, and a bar, on the other, to create a complete concept.
The former MAK-Café - today's "Österreicher im MAK" - presents itself in a completely new guise. The architecture interprets the classical arrangement of a Viennese inn: a public room - here in "Österreicher": The Bar; a large "dining room" and adjoining this - in the glass extension towards the garden - the "Extrazimmer". The Extrazimmer is subdivided into what amounts to "intimate booths" all with an unrestricted view of the garden and surroundings. Exceptional materials were used for the wall coverings. And - the roof can be opened!
One goes through a "window onto the Ringstrasse" to enter a unique, small terrace where one can enjoy an "after-work drink" with a view of Vienna's most magnificent boulevard. The lighting concept is a special feature. It is structured in a minimalist manner and adapts to the atmosphere of the moment or the daylight. Its central element is a "bottle chandelier" made up of wine bottles in a unique construction which was manufactured especially by the Lobmeyer glass works. A "light sail" unfurls itself out of the chandelier and runs lengthwise through the magnificent space of the dining room. In this way, the historical ceiling of "Österreicher im MAK" is emphasized even more strongly than before and receives additional attention from the guests. The use of "Austrian smoked oak" for the parquet flooring gives the room a particularly cosy warmth. The bar section is divided into several units and does not consist of a single large bar - as is usually the case - but of several "bar islands". This allows for the greatest possible individuality at the bar where all meals can be served during the time the kitchen is in operation. One section of the bar area reminds one of a coffee house - here, one sits on steps which provide the guest with a generous view over the entire room. The entrance area has also been completely newly designed with flat-screens and a dramaturgical allusion to the style in the interior.
Link to the architects: www.eok.at
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