Chef Biography
Manfred Buchinger was born in 1952 in Vienna. He apprenticed at Restaurant Lugeck in Vienna’s first district, then moved on to Seefeld / Tyrol in 1972. He worked aboard the MS Sun Viking luxury liner before beginning his first tour of the Hotel Intercontinental in Vienna in 1974. In 1979 he became the executive sous chef at the Hotel Intercontinental in Hanover, and in 1981 moved back to the Intercontinental in Vienna. He became the head chef of the Vier Jahreszeiten Restaurant in the Intercontinental Vienna in 1986. In 1993, he became the executive chef of the entire Hotel Intercontinental kitchen in Vienna.
Great Chefs Television came to Vienna in the fall of 1997 to tape Chef Buchinger for their Great Chefs of Austria series for ORF as well as for the Discovery Channel’s Great Chefs of the World.
In 1999, Chef Manfred opened Buchinger’s Gasthaus “Zur Alten Schule” about 16 minutes outside of Vienna. In 2016, he added a “Pop-Up” to it, which everyone can read about on his website: www.buchingers.at
Recipes
Hot Curdled Chanterelle Soup
Serving: 4 Print Hot Curdled Chanterelle Soup By Great Chefs October 8, 2015 Eggs are whisked into vegetable broth, then sliced mushrooms are added. When the broth is cooked — in a bain marie — the eggs curdle into tiny bits throughout the soup. Caraway seeds add an unusual flavor note. Ingredients Eggs – 3 […]
Fried Strawberries with White Wine Parfait
Serving: 2 Print Fried Strawberries with White Wine Parfait By Great Chefs October 7, 2015 This unusual dessert is a frozen wine parfait, like a frozen zabaglione, topped with strawberries which are dipped in a wine-flavored batter and fried. The red – white – red color scheme reflects the Austrian national colors. The “vanilla sugar” […]
Variation on Shoulder Tip with Savoy Cabbage
Serving: 4 Print Variation on Shoulder Tip with Savoy Cabbage By Great Chefs October 7, 2015 Ingredients Beef Shoulder Beef shoulder tip – 2 to 2-1/2 pounds Bouquet Garni – 3/4 cup (mixture of carrot, celery, yellow turnip, leek, and yellow onion) Dijon-style mustard – 1/2 cup Salt and freshly ground black pepper to taste […]