Chef Biography
Romeo Morocutti was born in 1970 in Mrzzuschlag, Austria. He began his training at age 16 at the Hotel Krainerhtte in Baden, near Vienna, and then the Waldegg regional technical college. Over the next four years, he apprenticed at the Austrohotel,Hotel Panhans on the Semmering, Restaurant Del Rossi in Saalbach, Hotel Mller in Switzerland, and finally Hotel Schaller in Serfans/Tyrol.
In 1994 he joined DO&CO Stephansplatz as sous chef. The restaurant is in the heart of Vienna, and on the 7th floor of the Haas Building overlooking St Stephens Cathedral. In 1996 he was promoted to head chef and in October 1997, Great Chefs showed up to tape his dishes for their Great Chefs of Austria television series.
Recipes
Bohemian Pancakes with Plum Gelee and Poppy Seed Parfait
Serving: 8 Print Bohemian Pancakes with Plum Gelee and Poppy Seed Parfait By Great Chefs October 9, 2015 Lovely pancakes leavened with yeast and beaten egg white sit next to slices of frozen poppy seed parfaits, garnished with nuts, strawberries, and whipped cream. The chef gives a recipe to make 12 servings of the parfait, […]
Deep-fried Monkfish, Viennese-style, on a Creamy Potato-Mash Salad
Serving: 4 Print Deep-fried Monkfish, Viennese-style, on a Creamy Potato-Mash Salad By Great Chefs October 9, 2015 A simple and delicious dish: creamy potato salad is served with crisp golden fried fish. The crunchy coating on the fish contrasts nicely with the creamy, sharp-flavored potato salad. Ingredients Creamy Potato-Mash Salad Potatoes – 1 pound, skin-on […]
Saddle of Lamb with Funghi Risotto on Rosemary Jus and Crispy Vegetables
Serving: 2-4 Print Saddle of Lamb with Funghi Risotto on Rosemary Jus and Crispy Vegetables By Great Chefs October 7, 2015 Creamy risotto studded with cepes forms a base for herbed lamb chops garnished with crispy fried vegetable strips. The lamb is served with its own wine-laced juice, scented with rosemary. The number served depends […]