Chef Biography
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.
Recipes
Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms, Served with Red Cabbage and Sliced Bread Dumplings
Serving: 4 Print Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms, Served with Red Cabbage and Sliced Bread Dumplings By Great Chefs October 19, 2015 This entrée makes a big impression because the centerpiece is venison. Actually, the venison is the easiest and quickest part of the meal to cook. Farm-raised venison […]
Dessert Crêpe à la Goldener Hirsch ▶
Serving: 4 Print Dessert Crêpe à la Goldener Hirsch ▶ By Great Chefs July 28, 2014 Thin crêpes are sprinkled with walnut praline and warmed, then folded and dressed with whipped cream. Caramel sauce. Ingredients Walnut Praline Brittle Sugar – 1/4 cup Walnuts – 1/2 cup, finely chopped Crêpes Crêpes – 4 Walnut Brittle – […]
Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms, Served with Red Cabbage and Sliced Bread Dumplings ▶
Serving: 4 Print Saddle of Venison in Juniper Cream Sauce au Gratin with Mushrooms, Served with Red Cabbage and Sliced Bread Dumplings ▶ By Great Chefs July 28, 2014 This entrée makes a big impression because the centerpiece is venison. Actually, the venison is the easiest and quickest part of the meal to cook. Farm-raised […]
Traditional Salzburg Fish Soup ▶
Serving: 4 Print Traditional Salzburg Fish Soup ▶ By Great Chefs July 28, 2014 Tradition means a lot at the Goldener Hirsch: it has been a meeting place since 1407, and was mentioned by name as early as 1504. Gernot Hicka’s fish soup is part of the tradition: crispy pieces of fish are placed in […]
Restaurant Information
Phone : +43 662 80840
Address : Getreidegasse 37, 5020 Salzburg, Austria