Chef Biography
Wolfgang Sichra was born in 1966 and after graduating from culinary school in Austria, he apprenticed at the Hotel Ambrozy-Nondorf and the Hotel Windegg Steinberg in Tyrol, Austria.
He then moved to Vienna to work in the kitchen of Drei Husaren and was offered a position as sous chef by Chef Ewald Plachutta at Plachutta’s in Nussdorf. Chef Wolfgang worked his way up to executive chef in Nussdorf and was then appointed executive chef at their flagship restaurant in Vienna, Plachutta’s Hietzinger Brau. In 1997, the Great Chefs television crew showed up at the Vienna restaurant to tape Chef Sichra for their Great Chefs of the World television series for the Discovery Channel (Chef Sichra is in episodes 140, 152, and 155) and for their Great Chefs of Austria series for ORF-TV in Austria (Chef Sichra has 3 dishes in episode 10).
Recipes
Smoked Trout Terrine
Serving: 8 Print Smoked Trout Terrine By Great Chefs October 8, 2015 Slices of terrine are served with dressed greens. The terrine combines a smoked trout farce, trout fillets, and thin salmon slices, and is coated with cool green cucumber slices. Ingredients Bechamel Sauce Butter – 1 tablespoon Flour – 1-1/2 tablespoons Milk – 1/2 […]
Malakoff Cream
Serving: 8 Print Malakoff Cream By Great Chefs October 7, 2015 Vanilla pudding is lightened with whipped cream and layered with rum-soaked ladyfingers in parfait glasses. Chef Sichra tops his with piped white meringue swans he has made earlier — lovely, but optional. The vanilla sugar mentioned is sugar in which vanilla beans are stored, […]
Oxtail Goulash with Serviettenknodel
Serving: 4 Print Oxtail Goulash with Serviettenknodel By Great Chefs October 7, 2015 This paprika-rich stew is braised on the stovetop. It is served with something called a serviettenknodel, after the traditional method of cooking — the dough is wrapped in a large wet clean napkin or dishtowel for cooking. Ingredients Canola oil – 1/2 […]