Chef Heinz Reitbauer – The Backbone Of Steirereck Resto

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Chef Heinz Reitbauer is the backbone of Steirereck, and through his exemplary culinary skills, he pushed his restaurant up nine positions in this year’s list of the top 50 restaurants in the world. Last year, they were at the 30th position, and this year, Steirereck climbed to the 21st spot.

Food has always interested Chef Reitbauer, especially since his parents run their own restaurant. His parents have instilled in him during his childhood years the love and respect for good food, and they have also introduced him to the gastronomic pleasures of fine dining at distinguished restaurants. In fact, he can still clearly remember the first time that he entered a fine-dining restaurant. He was, he says, about 8 or 9 years old then, and he was immediately captivated by the atmosphere. It was so much different from the cooking preparations done at home – impressive, intriguing, mysterious, a whole new world, really – yet so much familiar. That experience sparked his interest in the culinary world.

His first step in pursuing his culinary career started in his parents’ restaurant and hotel, and after a year of training, he left home to go to Werfen and work with brothers Karl and Rudi Obauer at their restaurant/hotel. It was with the brothers that he finished his training, and it was also with them that he learned the basics in being a chef. Chef Reitbauer states that it was the Obauer brothers who taught him the basic yet most fundamental aspects of the culinary world, and he also admits that he is still benefiting from the knowledge and skills that he got from them.

After finishing his training with the Obauer brothers in Werfen, he then went to work in Lyon with Alain Chapel and in London with Anton Mosimann. These two great chefs have also influenced his cooking techniques and style, and their timeless cuisines have served as an inspiration to him.

It was in 1996 that he opened his first restaurant, Steirereck. He not only managed the restaurant, but he was also the head chef of the kitchen where he had the freedom to pour out his passion and talent into his creations. Chef Reitbauer sees cooking as a craft, and as a craft, he has the freedom to be as creative and as versatile as he wants to be, and his passion showed in his cuisine.

You can appreciate all the good things in the ingredients that he used for his dishes, and you will see the passion and feelings that he put into his creations as he worked with fresh and seasonal ingredients. He interprets traditional Austrian dishes and creates a contemporary cuisine that is shaped by the season of the land and the products produced each season.

Because Chef Reitbauer was brought up to enjoy fresh ingredients and local and seasonal produce, he decided to open his own farm. It was a very good move on their part as Steirereck’s diners are always assured of the freshest ingredients in their dishes.

Today, Steirereck and Chef Reitbauer’s culinary skill is not only known in Austria but in the international culinary world as well. Although he has great respect for molecular gastronomy, he advocates that it is still the fresh produce that can make a dish exciting and flavorful.

Chef Heinz Reitbauer’s Sauna Ham with Eggs and Potato Puree

Original recipe from: translate.google.com

Ingredients:

200 g Sauna ham (sliced)
4 eggs
Chervil
Parsley
1 tablespoon mayonnaise
1 tablespoon sour cream

For the mashed potatoes:

500 g floury potatoes
150 ml milk
150 g butter
Salt
Nutmeg
Oil

Directions:

For the puree: Peel the potatoes and cut into equal sized cubes. Boil in salted water until soft, then mix and pass through the “Flotte Lotte.” Stir in hot milk and cold butter cubes until smooth. Season with salt and nutmeg. Make sure that the puree is not too watery.

For the eggs: Boil the eggs for 4.5 to 5.5 minutes (depending upon the size of the eggs) and place into ice water immediately. Carefully peel boiled eggs and soak in salt water to keep warm.

Preparation: Brush oil on cups before covering each with plastic wrap. Lay out the sauna ham. The ham should be 1 to 2 cm above the rim of the cup.

Fill each cup with 1 tablespoon of mashed potato filling and place one egg on top of it. Turn the edges of the ham and then turn the cup over a plate. Remove cup and plastic wrapper and then garnish with mayonnaise, sour cream, and herbs before serving.

Servings: Serves 4.

Image Credit: madonna.oe24.at

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