Dominik Fitz
"I re-learned everything from scratch here."
Let's allow our imaginations to run wild for a moment. Which images spring to mind for the following profile: A master confectioner from an Austrian family of confectioners. He manages a team of four employees, with whom he spoils the guests at Hangar-7's food and drink hotspots with delicious desserts. Starting with coffee and biscuits at the Carpe Diem Lounge-Café, to afters in a glass at the Mayday Bar, to exquisite desserts at Restaurant Ikarus. Well? If you're imagining a somewhat portly, middle-aged man in a white chef's hat, you're not the only one. You are, however, way off the mark.
When selecting the Head Pâtissier, Roland Trettl remained true to his style. Besides, he has never really cared much for classic haute cuisine clichés, anyway. That's why, when composing his team, ability, passion, and a thirst for knowledge are much more important to him than name-dropping on CVs. For the Ikarus Team, Trettl's decision to promote 25-year-old Dominik Fitz to Head Pâtissier in September 2011 was thus more of a logical step than a surprise. Because, even if his age would suggest otherwise at first glance, the young Styrian already has a wealth of experience under his belt: a confectioner's apprenticeship in Pörtschach am Wörthersee, two years as a commis under Michelin-starred chef Christian Jürgens, a master craftsman's diploma from Styria – and, above all, his experiences of working with more than 40 of the world's best chefs since joining Restaurant Ikarus in 2008. "When I first came here, it was like a completely different world to me. I re-learned my craft again from scratch," says Fitz. "Each component is broken down, refined and hand-made, even the biscuits." But what excites the Styrian most of all is working with the guest chefs and their pâtissiers. "I learn something new from every chef. Some of them have taught me techniques that I never knew existed – but which I have now firmly adopted into our repertoire! Grant Achatz's method of preparing desserts with nitrogen, for example, completely blew me away." When asked whether the constant change of guest chefs is stressful and draining after a while, Fitz shakes his head. "Quite the opposite, actually. By the middle of the month, I'm already looking forward to the next chef, because that's when it starts to get different and exciting again."
But creativity is only one aspect of a pâtissier's job description. Discipline, precision and a good team are just as important, because when it comes to cake in a glass at the Carpe Diem Lounge-Café or a dessert from the Smart Food menu at Mayday Bar, the standard of quality is no less important than at Restaurant Ikarus – especially when one considers the number of orders. The pâtissier's team in Roland Trettl's kitchen is therefore almost like a separate department – with all the associated liberties. Fitz explains: "The fact that someone of Roland Trettl's calibre allows me to work with such freedom means absolutely everything. At the same time, it motivates me to repay his faith in me."
That leaves us with one question: how does a head pâtissier like Fitz end up with such a slender physique? "I enjoy running. And I don't really eat anything sweet outside of work. That includes no sugar in my coffee." The quality of his creations can't be the reason. Fitz is the only member of the Ikarus Team to own a key to the fridge containing the home-made confectionery. "It's better that way...," he says in his own modest way, but with a meaningful grin.
Restaurant Ikarus Team
Opening Hours Restaurant Ikarus
Daily, lunch 12:00 to 02:00 pm,
dinner 07:00 pm to 10:00 pm
In order to better facilitate the Ikarus kitchen's transition from one guest chef to the next, the restaurant will be closed for lunch the first day of every month.
However, evening opening hours on these days will remain the same: the restaurant will open at 07:00 pm.
