Gernot Hicka was born in 1962 and at age 15, he went to the Hotel Post in Bad Goisern, to be chef in waiting, and training in 1977 for four years. In 1982, he became a junior chef at the Gasthof Gamsjager in Gosau. In 1984 he became chef de partie at the Hotel Rohrmoserhof in Schladming and from 1986 to 1991, was the head chef at the Gasthof Krone in Neumarkt/Wallersee.

In 1992, he moved over as sous chef at the Hotel Goldener Hirsch, that dates back to 1407 in Salzburg and is also the home of the Salzburg Festival. In 1993, Chef Hicka was named executive sous chef and began taking his master chef exams which were completed in 1995. In September 1996, Chef Gernot Hicka became the Executive Chef of the most popular restaurant in Salzburg.

In May of 1998, Great Chefs arrived in Salzburg producing the Great Chefs of the World series for ORF Television of Austria and the Discovery Channel. Chef Hicka prepared a Salzburg Fish Soup appetizer (episode #256); a Venison in Juniper Cream Sauce au Gratin entrée (episode #198); and a dessert, Crepe a la Goldener Hirsch (episode #174).
The Goldener Hirsch today is considered one of the top five restaurants among Austria’s Ski resorts and a meeting point for international society. Chef Gernot Hicka today celebrates his 18th anniversary at the Goldener Hirsch.