Tanja Grandits‘ chef apprenticeship at the luxury hotel Traube Tonbach laid the foundations for her impressive culinary career. During the early days, she enjoyed spells at renowned culinary hot spots in London and the south of France.
In 2001, Grandits and her husband René Graf opened their fi rst restaurant together in Eschikofen, Switzerland, which proved to be a resounding success: In 2006, Grandits was named Chef of the Year by Gault Millau and also received 16 points from the prestigious restaurant guide. And when she took over the Restaurant STUCKI in Basel just two years later, more awards immediately followed, including 17 Gault Millau points and a Michelin star. „Aroma Kitchen“ is Grandits‘ unmistakeable trademark: She serves up a blend of opposites that couldn‘t be more exciting. Everything has been carefully thought out and harmoniously coordinated, and even the colours of her creations are not left to chance. In the meantime, Grandits has already published three cookery books, all of which have become bestsellers.
ServusTV: Culinary Heights at Ikarus bei ServusTV
Each month at Salzburg’s two Michelin-starred Restaurant Ikarus, a different top international chef creates the menu. For this globally unique concept, Hangar-7 executive chef Martin Klein visits the cream of the crop, takes a look behind the scenes of haute cuisine, and is let in on some exciting culinary secrets. “Culinary Heights at Ikarus” offers a unique glimpse into the world of high-end cuisine and provides an interesting portrait of each guest chef, their culinary philosophy, and the food culture of their country.