Upcoming Guest Chefs...
Guest Chefs at Restaurant Ikarus
A new month, a new menu – this has been the motto of Restaurant Ikarus since 2003. In the festival month of August, the world’s most unusual brigade of chefs is once again taking the lead: under the management of Executive Chef Martin Klein and the patronage of Eckart Witzigmann, the Ikarus Team presents a menu that shows off all their skills. A menu that fully reflects Martin Klein’s culinary principles: product awareness, loving attention to detail, and integrity.
Right from the start, the “guest chef” concept has been riding a wave of success. Originally set up by chef of the century Eckart Witzigmann, the concept is now managed by Martin Klein with Eckart Witzigmann in the role of patron.
Born in Strasbourg, Martin Klein first managed Restaurant Marstall in Munich, where he won his first Michelin Star in 2002. The following year he started as chef de cuisine in Restaurant Ikarus, and was thus part of the original team. He worked here for a total of 9 years, with responsibility for culinary composition, until he changed direction in 2012 and spent a period of time on Laucala Island, an exclusive private island in the middle of the South Pacific. Returning to his “new old” home in January 2014, he has set himself the challenge of continuing the internationally renowned guest chef concept in Hangar-7 in the role of Executive Chef.
Martin Klein travels the world in search of top chefs. He gets to know all the guest chefs in their own kitchens, devising extraordinary menus with them for Restaurant Ikarus. He is assisted by chefs de cuisine Tommy Eder-Dananic and Jörg Bruch – both of whom have worked at Hangar-7 for over 12 years – and sous chefs Martin Ebert and Andreas Bitsch, who have also been at Restaurant Ikarus for over 10 years. Service manager Matthias Berger and restaurant manager Florian Kempinger ensure the general comfort of guests at Restaurant Ikarus.
The chance to work with a unique team on perhaps the most interesting gastronomic concept in the world is something that only comes once in a lifetime.
The team is hugely important to Martin Klein. Because the guest chefs change every month, the team has to be particularly flexible – while at the same time remaining true to their standard of total perfection.
What makes it special is that as a chef you cannot ever get used to anything. Other chefs have a schedule, and cook maybe 20 to 30 dishes a year. Here, we often cook that many dishes in a month!
A taste of the creations of what is possibly the world’s most exclusive chefs’ crew can be enjoyed by all when the Ikarus Team sets the tone for the Salzburg Festival in Restaurant Ikarus in Hangar-7 during August.
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.