LUKAS KAPELLER

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"Every day in the morning I go to the market, because you can see all the fresh ingredients and this is the only way for me to create new dishes."

Fotografía de INTERVIEWS WITH OUR CHEFS

What made you want to become a chef?

At the beginning it was not so clear for me to become a chef, my effort in school was not so high and so I decided to start a cooking apprentice ship in a nice restaurant. And bit by bit I was more fascinated of this passionate job.

Who has influenced your cooking style or your philosophy on food?
The Nature and all my producers and their products.
 
What inspires you or where do you get your inspiration from?
Every day in the morning I go to the market, because you can see all the fresh ingredients and this is the only way for me to create new dishes.

What is your favourite method of cookery or preparation?
I have a lot of various methods for different products but if you want to hear just one thing, I love to cook fresh fish on his skin until it is extremely crispy.

What is your favourite ingredient?
I have a lot of different favourite ingredients.

What is your favourite kitchen tool?
My pink microplane.
 
What is your favourite section in the kitchen to work on during your apprenticeship?
I always worked in small restaurants so I had to do everything and I really loved that.

Where you like to eat out?
In Austria we call it “Wirtshaus”, in this kind of restaurant you get typical Austrian food and I really like this.
 
What would you like to see change with the cook schools?
I have never been to a cook school but I think they should be more modern and more relaxed, cooking is hard work but the atmosphere in the kitchen should always be friendly and warm.

Your advice to young chefs?
Don´t take it too seriously and follow your own way.

What do you look for when hiring staff?
That they are loyal and motivated.

What would you like to see change in the industry?
There are a lot of things which should be changed, but just to give you 3 examples:
a. We should treat the stuff better.
b. We should look for higher quality
c. The politicians should reform the whole paymentsystem.
 

How do you deal with awkward guests?
At first I try to talk to them, if this doesn’t work they have to leave my restaurant.
 
What is your first memory of food that blew your mind?
Meat loaf with mashed potatoes and onions from my grandmother.

What is your favourite escape to relax?
A weekend in Vienna.
 
What drives your ambition?
I think the goal is to work very hard and to be better as the day before. 
 
What is your signature dish?
I don´t have a signature dish, I try to reinvent myself every day.

How do you motivate your team?
I think it is important to meet everybody with respect and to give them a chance in any way. 
 
How do you think restaurants should be rated?
Unfortunately, all the guides are very important for the high class restaurants, most of the restaurants are so compliant and strict.
I don’t know how the rating should be but I think in the future the restaurants should be more casual and relaxed.
We can do a high professional job but I don’t want that anybody is scared to visit my restaurant because of some rules or something like that. 
I want to have a restaurant for everybody who likes good food.
 
If you had to build the best kitchen team who would be in your kitchen all stars?
Me and some of my good friends which worked with me the past years.