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Chef Biography

Jaroslav Muller was born in Tvarozna near Brno in the Czech Republic.  He began as Chef de Partie and then Sous Chef at the Grandhotel Brno.  He then worked at the Hotel Marienhof and the Pratersauna in Vienna as well as the Swiss Fair in London.

He won first prize for his creative kosher cookery as Executive Chef of the Intercontinental Jerusalem in 1978 before settling down at the Hotel Sacher in 1979 to 1986. Later in 1986, he got the travel itch again and worked for a year at the Intercontinental Singapore before returning in 1987 to the Hotel Sacher for good. He is a man entrusted with a sweet secret: the recipe for the renowned Original Sacher Torte. Known the world over, this sweet chocolate confection has many imitators, but there is only one original, and the recipe is guarded like the recipe for making Coca-Cola.
In December 1999, he opened his kitchen doors to the Great Chefs Television team so that he could be included in their Great Chefs of the World television series.  He prepared a Pike Fillet on a bed of Potato Salad as an appetiser; a Glazed Veal with Ham and Noodle Souffle entree and a Sweet Cheese Pancakes with Stewed Plums for the dessert.  No, we did not tape him making the Sacher Torte, but we will share with you what we did see.  Also check out the Hotel website.

Jaroslav Muller was born in Tvarozna near Brno in the Czech Republic.  He began as Chef de Partie and then Sous Chef at the Grandhotel Brno.  He then worked at the Hotel Marienhof and the Pratersauna in Vienna as well as the Swiss Fair in London.

He won first prize for his creative kosher cookery as Executive Chef of the Intercontinental Jerusalem in 1978 before settling down at the Hotel Sacher in 1979 to 1986. Later in 1986, he got the travel itch again and worked for a year at the Intercontinental Singapore before returning in 1987 to the Hotel Sacher for good. He is a man entrusted with a sweet secret: the recipe for the renowned Original Sacher Torte. Known the world over, this sweet chocolate confection has many imitators, but there is only one original, and the recipe is guarded like the recipe for making Coca-Cola.
In December 1999, he opened his kitchen doors to the Great Chefs Television team so that he could be included in their Great Chefs of the World television series.  He prepared a Pike Fillet on a bed of Potato Salad as an appetiser; a Glazed Veal with Ham and Noodle Souffle entree and a Sweet Cheese Pancakes with Stewed Plums for the dessert.
No, we did not tape him making the Sacher Torte, but we will share with you what we did see.  Also check out the Hotel website.

Recipes

Pike Fillet on a Bed of Potato Salad with Pumpkin Seeds

Serving: 2 Print Pike Fillet on a Bed of Potato Salad with Pumpkin Seeds By Great Chefs October 9, 2015 This simple dish combines pan-sautéed fish fillets and warm potato salad sharpened with apple cider vinegar and tarragon mustard. The toasted pumpkin seeds add crunch. Ingredients Potato Salad Waxy potatoes, like Yellow Finn – 6 […]

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Sweet Cheese Pancakes with Stewed Plums ▶

Serving: 6-8 Print Sweet Cheese Pancakes with Stewed Plums ▶ By Great Chefs June 25, 2014 A simple and satisfying dessert: one large thick pancake is torn into pieces, dusted with confectioner’s sugar, and served with stewed fruit. Try this with apples instead of plums some time. The vanilla sugar mentioned in the ingredients is […]

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Pike Filet on a Bed of Potato Salad with Pumpkin Seeds ▶

Serving: 2 Print Pike Filet on a Bed of Potato Salad with Pumpkin Seeds ▶ By Great Chefs June 25, 2014 This simple dish combines pan-sautéed fish fillets and warm potato salad sharpened with apple cider vinegar and tarragon mustard. The toasted pumpkin seeds add crunch. Ingredients Potato Salad Waxy Potatoes – 6 small, like […]

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Glazed Veal with Ham and Noodle Souffle ▶

Serving: 6 Print Glazed Veal with Ham and Noodle Souffle ▶ By Great Chefs June 25, 2014 Veal roasted with herbs and onions is glazed with thickened pan juices and served with unusual souffles: noodles with smoky ham and parmesan cheese. Ingredients Salt and freshly ground white pepper Veal Rump – One, 4 – 5 […]

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Restaurant Information

Phone : +43 1 514560
Address : Philharmonikerstraße 4, 1010 Wien, Austria

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