Chef Biography

Ernst Konrad was born in Graz, Austria, where his family family owned a restaurant and his father was a butcher. After apprenticing in Graz, he began his career as saucier at the Berlin Hilton in Germany. Hilton moved him around as he worked his way up the ladder, first as banquet chef at the Tel Aviv Hilton, where he learned how to prepare Kosher food (and also where he met his wife), then as executive sous chef at Toronto’s Harbour Castle Hilton in 1977, followed by the New York Vista, a new Hilton property.

In 1981, Hilton moved him to the Kansas City Vista as executive chef, and in 1985 Hilton bought the Marquette Hotel in Minneapolis and again, appointed him the executive chef. Ten years later, Chef Ernst decided to try his hand at owning and operating his own restaurant, and opened Konrad’s Bistro on the outskirts of Minneapolis. In 1995, the Great Chefs television crew showed up to tape him for the Discovery Channel’s Great Chefs – Great Cities series.

In 2004, Chef Konrad sold his restaurant.


Lobster Ravioli with Artichoke-Tomato Sauce

Serving: 4 Print Lobster Ravioli with Artichoke-Tomato Sauce By Great Chefs November 4, 2015 Red, white, and green ravioli filled with herbed lobster and goat cheese brighten each plate. The Artichoke-Tomato Sauce that anchors the pasta could also be made in quantity and served with any type of pasta and bits of lobster, shrimp, or […]

Sesame Pork Tenderloin with Tomato-Sorrel Concasse

Serving: 6 Print Sesame Pork Tenderloin with Tomato-Sorrel Concasse By Great Chefs September 26, 2015 Crisp sesame coating seals the juices into pork tenderloin rolls filled with ham, cheese, and spinach. The tomato-sorrel sauce goes well with the meat and a neutral starch — Chef Konrad suggests spaetzle or rice. Sauteed baby vegetables would complete […]

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