Rudolf Swonar was the son of a baker, and the seductive aroma of sweets and desserts were placed early in his nose. At a young age, he got to know the craft, and from the beginning he developed his great passion for pastry. After apprenticing in prestigious hotels and restaurants, he graduated from school with his CAP in 1991.
Immediately after graduation, he went to work in Do & Co’s restaurant, at St. Stephen’s Square in the center of Vienna, working his way up the kitchen ladder. In 1996, Do & Co moved him over to their Kervansaray Hummerbar in Vienna. In 1999, the Great Chefs television team arrived at Kervansaray to tape Chef Swonar for Austria’s ORF-TV new series, Great Chefs of Austria. At the same time, the TV crew taped him for their Great Chefs of the World television series (episode # 138) for the Discovery Channel.
Do & Co closed Kervansaray Hummerbar, in 2015 and it is currently under renovation, but they moved Rudolf Swonar back to the company headquarters of Do & Co as executive pastry chef, where he now celebrates his 25th year with the company, in 2016.
Baked Figs on Mascarpone-Cinnamon Cream with Crunchy Parfait
Serving: 4 Print Baked Figs on Mascarpone-Cinnamon Cream with Crunchy Parfait By Great Chefs October 7, 2015 Deep-fried battered figs are the centerpiece of this dessert, served with frozen quenelles of walnut parfait on plates dressed up with cassis puree and mascarpone-cinnamon cream sauce. The vanilla sugar used in several parts of this dish is […]