"at Eight" Restaurant, Vienna, AT is Awarded Prestigious Gault Millau
Summary
The art of aroma cooking, as we are calling it, is dependent on excellent products, from naturally cold pressed oils and to abstain from regular flavors like salt.Mr. Thomas Seifried, Chef de Cuisine, began his career as an apprentice and then as a young cook at the Hotel Lärchenhof in Tirol.The art of aroma cooking, as we are calling it, is dependent on excellent products, from naturally cold pressed oils and to abstain from regular flavors like salt.Thomas Seifried, Chef de Cuisine, began his career as an apprentice and then as a young cook at the Hotel Lärchenhof in Tirol.During 2004 he started work at the Grand Hotel Vienna as a Sous Chef in the restaurant “Le Ciel”.“The concept of the “at eight” immediately got me because it’s up to date and represents the health mentality perfectly.