No. 3 - Winterausgabe 2019_20, Salzburg

We see ourselves as a guideline in a protected space where
all your sense get the room they need. See, smell, feel, hear,
and, of course, taste. The guest gets here and when they
leave again they’re supposed to be happy!
Kulinarik & Genuss
L.L. You look back on a lot of experience, the Esszimmer
has been in your hands since 2004. What key moments do
you remember that helped you find your style and guided
you on the path towards haute cuisine?
A.K. Right, let me back up a little here (laughs): it all started
in my early childhood where I did not spend my time in
the kitchen watching my Mum cook. I spent my afternoons
outside playing soccer. I was an average student and I think
my parents were a little afraid nothing would ever become
of their boy. However, then I went to a high school with a
focus on the hotel industry and there it was, the first key
moment – during my first practical training I had such a
great chef de cuisine who was also an excellent educator.
You can say I kindof slipped into it all. Over the course of
time there came more and more of those coincidental
encounters that got me closer to the métier. And this way it
all developed over time. In 1996 my wife and I opened our
first restaurant, with a mere 6 tables and a very simple
menu. Much to our surprise we were awarded one Star.
Less trendy but all the more authentic, that’s award-winning chef
Andreas Kaiblinger. Aside from his passion for cooking he was the first
star chef in the province to start his own food blog - “Essen Lieben” -
and debut as an author. Aside from that the owner of restaurant
Esszimmer regularly inspires the participants of his cooking classes
“Kochen mit Andreas”. And all that even though cooking for him is not
just about inventing new things, it’s more about rediscovering things.
Always following the motto: quality and indulgence are key. In spite of all
the praise and the amazing reputation Andreas Kaiblinger has remained
very down-to-earth and he sees his passion for cooking as was it is:
a passion that only works out in combination with good service.
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