Preview Guest chefs 2022
Guest Chefs at Restaurant Ikarus
In the acclaimed Momofoku restaurants founded by chef-cumrevolutionary David Chang, serious, sometimes challenging food is coupled with an extremely relaxed, spontaneous dining ethos. Originating from New York, this recipe for success is already being raved about by people on the other side of the globe.
In Momofuku Seiõbo in Sydney, opened in 2011, Chang’s hand-picked head chef Ben Greeno ensures that the Momofuku philosophy continues to delight thanks to his particular interpretation of it. He combines Asian-influenced dishes with ingredients that are as delectable as they are sustainable, sourced from the rich native flora and fauna of Australia. This results in dishes that are at least as extraordinary as the location selected by Greeno: the centre of the famous casino The Star in the Sydney harbour district of Pyrmont.
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.