chef-name: Christian Domschitz

Born in Vienna, Christian went to work as an apprentice at Tourotel Gaflei in Liechtenstein after finishing school. After a year there, and a year in military service, he moved to Bern, Switzerland, to work in Café de Paris, then to Restaurants Conti & Widder.

In 1981, he moved to Geneva where he worked in succession at Auberge du Lion d’Or; Hotel President; Hotel des Berges and Restaurant Le Français. In 1986 he returned to Vienna working at several restaurants, joining Walter Bauer in 1990. Great Chefs caught up with Chef Christian in 1998 at Restaurant Walter Bauer, to tape him preparing three dishes for their Great Chefs of the World television series. He prepared Crackling Dumplings on Fried Sauerkraut as an appetizer; Venison & Tyrolean Ham Cordon Bleu entrée, and a Gingerbread Soufflé with Traminer Sabayon dessert.

Chef Christian Domschitz is now one of Austria’s most renowned chefs, and he and Veronica Doppler, now have their own “Vestibül Restaurant at the World Famous Burgtheatre”.