Upcoming Guest Chefs...
Guest Chefs at Restaurant Ikarus
The man from Pinzgau has a very important role within the Hangar-7 team. As the head pâtissier, he brings the taste journey to an end with a sweet finale extraordinaire. This final impression of the menu often lingers in the guests’ memory for a long time to come.
Michael Hollaus is a fan of conscious nutrition. And he believes that indulgence should also be part of a healthy lifestyle. That’s why we should all treat our soul to a bit of sugar or a biscuit from time to time.
“I love my craft, because it gives me varied insights into different cultures and eating habits.”
Do you have any personal role models?
My father, who can always be relied on for good advice on life.
What was the first dessert that you were really proud of?
I made a crème caramel during my apprenticeship – as a country bumpkin, I found this ‘French cuisine’ particularly spectacular. *hehe*
What does ‘creativity in pâtisserie’ mean to you?
Combining craft and tradition with modern elements and techniques.
What is your greatest talent?
Creating something delicious and beautiful from ingredients that aren’t particularly special.
What do you like to do when you’re not working in the pâtisserie?
You’ll find me in the woods, or hiking in the mountains, or reading the newspaper in a café.
How did your passion become your profession?
I’ve always loved food. As a child, I told my mother that I wanted to become a chef one day. It remained my ambition as I got older, so I trained to become a chef and confectioner.
An unforgettable taste in your life?
My first dinner in a 3-star restaurant. It was at Helmuth Thieltges’ Waldhotel Sonnora, and it was breathtaking. It’s something I’ll never forget.