George Weinwurm was born in 1969 in Vienna. Following school, he apprenticed from 1992-1994 at restaurants Borth and Hanauer before joining the Hotel Palais Schwarzenberg as demi chef pâtissier in 1995.
In 1997, he was invited as chef de partie-pâtissier by Great Chef Reinhard Gerer to the Restaurant Korso in the Hotel Bristol, Vienna. A year later, the Great Chefs television crew showed up at Korso to tape Chef Weinwurm for the Discovery Channel’s Great Chefs of the World television series (episode # 230), and Austria’s ORF-TV’s Great Chefs of Austria series.
In 2002, he opened his own pastry and expresso facility near the St. Stephan Church.
Poached Pear Terrine with Black Nuts and Orange Ragoût
Serving: 6 Print Poached Pear Terrine with Black Nuts and Orange Ragoût By Great Chefs October 18, 2015 A lovely mixture of spiced pears, raisins, candied orange zest, and chopped black nuts fills the pastry for this terrine. Slices of the terrine are served with orange ragoût, Austrian black nuts, and paper-thin deep-fried pear slices. […]
Cream Buns with Elderberry Coulis
Serving: 12 Print Cream Buns with Elderberry Coulis By Great Chefs October 16, 2015 This beautiful dessert takes full advantage of the rich color of elderberry coulis. You must use fresh elderberries to get the deep color and flavor. The coulis is spooned into split cream buns and drizzled around the plates, which are garnished […]