Roland Huber’s CV reads like a tour de force of German-speaking top gastronomy – nothing works without blockbuster name-dropping: He worked for Heinz Winkler, Heinz Reitbauer, Dieter Müller, Heinz Hanner and Toni Mörwald and was also the winner of the Young Wild Ones of Rolling Pin in 2008.
In 2019, he finally decided to give up the prestigious position of star-rated chef at Vienna’s Le Ciel to go into business for himself. Where? In the country. In Lower Austria, in Hadersorf am Kamp in the Waldviertel, to be precise.
Roland Huber from Esslokal talks about the successful escape forward in times of crisis, schnitzel-free children’s menus – and what he, as a former Young Wilder, would definitely advise future winners of the competition
There, he and his wife opened the restaurant in 2020, which is now much more than an insider tip – and also more than just a place to eat.
Is it because it’s more about turbot and oysters than schnitzel and boiled beef? Or because, as Huber says, “everything is invested in the product” rather than in any branding or marketing measures?
Roland Huber talks about all this and much more in an extensive interview – and as a young wild one he also gives valuable tips for all winners and those who could soon become winners. Enjoy listening!
More information about the boys can be found here: www.junge-wilde.com/
Here is a little information about Norwegian pollock from the Norwegian Seafood Council: How versatile it is and much more interesting information can be found on Fisch-aus-Norwegen.de.
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Everything about the Rolling Pin.Conventions -> www.rollingpinconvention.com
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