Chef Biography
Stefan Hierzer was born in 1959 in Mitterdorf, Styria. He completed his apprenticeship at the Hotel Sacher in Vienna from 1975 to 1978. He then worked at the Hotel Panhans on the Semmering in 1984. In 1986 he became the sous chef at the Hotel Imperial and a year later moved over to the Plachutta.
In 1987, Chef Stefan Hiezer returned to the Hotel Imperial as executive chef and ten years later in the fall of 1997, the Great Chefs television crew showed up to tape him for two of their new series: Great Chefs of Austria for ORF, and for the Discovery Channel, Great Chefs of the World.
Twenty years after first working at the Hotel Imperial, Chef Hierzer moved on, catering to the hospitality industry.
Recipes
Sweet Cheese Dumplings
Serving: 4 Print Sweet Cheese Dumplings By Great Chefs October 8, 2015 Stefan Hierzer pipes a beautiful swirled chocolate design on the plates, then fills the large spaces in the swirl with strawberry puree, before he even starts adding the dumplings. These cheese dumplings are boiled in rum-scented water, then rolled in crunchy butter-sauteed bread […]
Venison Medallions with Creamed Cabbage and Slip Dumplings
Serving: 4 Print Venison Medallions with Creamed Cabbage and Slip Dumplings By Great Chefs October 7, 2015 Venison medallions are served with creamed cabbage to which a tiny bit of nutmeg is added, and sauteed dumplings. Trim the venison ahead of time and use the bones and trimmings to make a rich stock, which will […]
Smoked Salmon Tartare in Potato Pancakes with Caviar
Serving: 4 Print Smoked Salmon Tartare in Potato Pancakes with Caviar By Great Chefs October 6, 2015 Grated potato is formed into thin pancakes and spread with salmon tartare, then stacked on the plates. Creme fraiche and caviar top the stacks. The tartare is served with mixed greens and thin slices of smoked salmon. Ingredients […]