Chef Biography
Rudi Kellner’s parents were proprietors of Altwienerhof, and at age 14 he began a special cookery class with Karl Tuch and a year later, began his training at the Hotel Straubinger in Badgastein. Over the next ten years, he worked one year at a time, in hotels and restaurants throughout Europe and South America, from the Lido in Paris to the Savoy in London to the Victoria in Montevideo, Uruguay.
In 1969 he took over the family business, Altwienerhof, established a new Viennese cuisine, and by 1980 had expanded the hotel to 20 rooms and added a winter garden. He was a student of one of August Escoffier’s graduates and was known as one of the last “Grand Kitchen Chiefs” of the Viennese restaurants. In October of 1998, the Great Chefs television crew showed up to tape Chef Rudi for their Great Chefs of Austria series for Austria’s ORF Television Network.
After Chef Kellner passed away in 2005, the hotel closed and was remodeled before recently reopening as just a hotel with breakfast only.
Recipes
Butter-boiled Dorado with Fennel Broth
Serving: 4 Print Butter-boiled Dorado with Fennel Broth By Great Chefs October 16, 2015 Chef Rudolf Kellner poaches fish in a nage of aromatic vegetables. Flavored with curry, turmeric, cardamom, saffron, ginger, fennel, and Pernod, the vegetables are served as a bed for the fish. The dish looks more elegant if you take the time […]
Rice Soufflé with Pear
Serving: 4 Print Rice Soufflé with Pear By Great Chefs October 7, 2015 Rice soufflé flavored with pear schnapps is served with caramelized poached pears embedded in the top. A sweetened purée of berries — your choice — adds color. Ingredients Long-Grain Rice – 1 cup Milk – 1-1/2 cup Heavy (whipping) cream – 1/2 […]
Goose Liver Pepper Balls
Serving: 4 Print Goose Liver Pepper Balls By Great Chefs October 7, 2015 Chef Kellner has made this dish easy to prepare: he suggests purchasing goose liver terrine (pate) and brioche from your favorite stores (although you could prepare your own ahead of time, if you wish). He emphasizes that the quality of the goose […]