Chef Biography
Originally from upper Austria, Chef Petz learned his profession in his parent’s business. He went on to work at several hotels including the Kingshof in Munich, Germany, before moving to Vienna to work under Chef Jurg Muller and Great Chef Werner Matt (GC World # 127 &141). He then was offered the position of Executive Chef at the Hotel im Palais Schwarzenberg on a beautiful 18 acre garden in the heart of downtown Vienna in 1995.
In 1997, the Great Chefs Television team filmed him there for several dishes for two series, Great Chefs of Austria and Great Chefs of the World.
In 2002 Christian Petz was named Chef of the year, and has now opened his own restaurant Holy Moly, aboard the ship Badeschiff that cruises on the Danube River out of Vienna.
Recipes
Pumpkin-Goose Liver Crêpe with Hard Cider Sauce
Serving: 6-8 Print Pumpkin-Goose Liver Crêpe with Hard Cider Sauce By Great Chefs October 6, 2015 Thin crêpes wrap slices of marinated pumpkin and sauteed goose liver, creating spirals of bright color and taste. They are served with hard cider sauce, a reduction of chicken stock, hard cider, butter, and vinegar that adds the kick […]
Rack of Lamb with Creamy Polenta and Wide Beans
Serving: 4 Print Rack of Lamb with Creamy Polenta and Wide Beans By Great Chefs February 1, 2014 Tender lamb chops nestle on a bed of green beans which have been seasoned with nutmeg and savory. The lamb is served with a roll of creamy polenta wrapped in a spring roll wrapper and fried until […]
Lemon Mousse with Wild Cherry Jelly
Serving: 4 Print Lemon Mousse with Wild Cherry Jelly By Great Chefs February 1, 2014 For this lovely dessert, the plates are filled with tart cherry jelly. Airy quenelles of lemon mousse are placed on the jelly and garnished with tuiles, candied lemon slices, and mint leaves. Ingredients Low Fat Yogurt – 1/2 cup Creme […]
Pumpkin-Goose Liver Crêpe with Hard Cider Sauce
Serving: 6-8 Print Pumpkin-Goose Liver Crêpe with Hard Cider Sauce By Great Chefs February 1, 2014 Thin crêpes wrap slices of marinated pumpkin and sauteed goose liver, creating spirals of bright color and taste. They are served with hard cider sauce, a reduction of chicken stock, hard cider, butter, and vinegar that adds the kick […]
Restaurant Information
Phone : +43 699 15130750
Address : Donaukanallande, 1010 Vienna, Austria