Chef Biography
Marcel Vanic was born in 1969 in Villach, Carinthia Province of Austria. Following cooking school at a very young age, he apprenticed as entremetier and garde manger at the Goldener Hirsch Hotel in Salzburg. In 1989, he worked for Great Chef Werner Matt at the Vienna Plaza where he became executive sous chef.
In 1994, he started working as chef de cuisine at the Berlin Hilton and in 1997, he transferred down to work at the Vienna Hilton. The next year in 1998, the Great Chefs team showed up to tape Chef Vanic at the Hilton for Austria’s ORF-TV series, Great Chefs of Austria, as well as the Discovery Channel’s Great Chefs of the World series. He also received his Gault Millau toque that year for his new restaurant “Sam’s” in the Vienna Hilton.
Later he moved on to the Austrian Casino circuit, and currently is the executive chef at the Casino Velden in Austria in 2016.
Recipes
Stuffed Lamb Chops with Fried Polenta and Stewed Artichokes
Print Stuffed Lamb Chops with Fried Polenta and Stewed Artichokes By Great Chefs April 21, 2016 Ingredients Lamb Chops – 3 Per Person Salt and Pepper – to taste Stuffing Zucchini Eggplant Oyster mushrooms Red Bell Pepper Onion Thyme and Parsley Polenta Polenta – 200 Grams Chicken Stock – 400 Mililiters butter – 70 grams […]
Frozen Honey-Nut Mousse with Crispy Spoon
Serving: 8 Print Frozen Honey-Nut Mousse with Crispy Spoon By Great Chefs October 15, 2015 Three tuile spoons stand on each plate holding swirls of honey-nut mousse. White and dark chocolate decorates these pretty desserts in very tiny fine lines drizzled over the plates. The number of spoons you can make will depend on how […]
Ricotta-Vanilla Soufflé on Strawberry Carpaccio
Serving: 4 Print Ricotta-Vanilla Soufflé on Strawberry Carpaccio By Great Chefs October 14, 2015 Strawberry slices form a pretty fruit doily under vanilla soufflés. The lovely presentation is garnished with bittersweet and white chocolates and caramelized pistachios. Ingredients Caramelized Pistachios Confectioner’s sugar – 1/4 cup Pistachios – 50 to 60, shelled Unsalted Butter – 1/4 […]
River Crayfish Tails with Arugula and Dried Tomatoes
Serving: 4 Print River Crayfish Tails with Arugula and Dried Tomatoes By Great Chefs October 10, 2015 The bright red and green colors are a match for the bright flavors in this salad. The Lime-Tomato Vinaigrette dressing is flavored with crayfish stock and dried tomatoes with the added zing of lime. Shrimp could be substituted […]