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Guest Chefs at Restaurant Ikarus
August 2020: The Ikarus Team
Adjusting to new menus, new top chefs, and new cuisines every month requires a high level of expertise, flexibility and improvisation skills from the team at Restaurant Ikarus. Time and again, Executive Chef Martin Klein and his passionate kitchen team succeed at importing and skillfully implementing inspirations and the rich diversity of culinary art from all over the world. In the Salzburg festival month of August, it is the well-coordinated team itself that takes center stage and creates its own menu. 2020 marks the Salzburg Festival’s centenary with the theme “Great World Theatre” – a motto also true for the cosmopolitan approach of Restaurant Ikarus.
Unique in top gastronomy, chef of the century Eckart Witzigmann realized his sophisticated idea of inviting guest chefs to Hangar-7 back in 2003. Since 2014, Strasbourg-born Martin Klein is responsible for coordinating the concept and implementing it at the highest level. The Executive Chef has been known to gourmets since at least 2002 because, as restaurant manager of the Marstall in Munich at the time, that was the year in which he gained his first Michelin star. The following year, he decided to embark on new challenges at the newly founded Restaurant Ikarus in Salzburg. There, he established his international reputation during a nine-year period as Chef de Cuisine before retiring to the private island of Laucala in the South Pacific in 2012. Since January 2014, he has again honored Hangar-7 with his culinary skills, this time as Executive Chef.
Every new month means a new menu from a different top chef – and therefore a great deal of delightful variety. Cosmopolitan in his personality, Martin Klein travels around the world getting to know these culinary artists not only in person but also in their authentic surroundings. A good dose of intuition, expertise, and experience are what make up the recipe for success with which he and his guest chefs create a menu together and then implement it in Salzburg.
Martin Klein has relied on the motivated support of his kitchen team for many years. Both first Chef de Cuisine Tommy Eder and second Chef de Cuisine Martin Ebert have been proving their talents at Hangar-7 for around 15 years. Service chef Matthias Berger and restaurant manager Florian Kempinger ensure outstanding service and a feel-good atmosphere for a consummate culinary experience.
In the month of August, a second-to-none culinary festival awaits you at Restaurant Ikarus. Inspired by influences from all over the world, perfectly staged in Salzburg.
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.