Your browser is out of date. It may not display all features of this websites. We recommend to use one of these browsers or versions Mozila Firefox or Google Chrome

Connect
To Top

Creative, more creative, most creative: Lukas Mraz

Right now, Lukas Mraz’s official title is son. Specifically, he is a “son” in Mraz and Son, the Michelin-starred family restaurant he joined his father Markus at in 2017.

After several years traveling the world of haute cuisine—including a few experiences that nearly made the then-25-year-old throw in the towel on his dream job—Lukas finally found a home at Cordobar in Berlin and spent two and a half years letting his head-chef creativity run wild. Mraz is all about food that’s simple yet original, and for him that means experimenting with absolutely everything, even if that means putting blood sausage on pizza… which, believe it or not, has become a hit combo at the ultra-hip Berliner Weinbar.

Lukas Mraz has wanted to be a chef ever since he was a child, and he started his culinary training at the tender age of 14. When Mraz emerged three years later with diploma in hand, Jean-Georges Klein took the teenager under his wing at L’Arnsbourg, which had three Michelin stars at the time. After that, Mraz did stints in Holland (under Jonnie Boer at De Librije), and then at Vendome in the German town of Bergisch Gladbach.

Of course, it’s not exactly surprising that little Lukas grew up with cooking on his mind: he and his brother were simply following in the successful footsteps of their father, grandfather, and great-grandfather. Now that he’s back home in Vienna, the talented young chef is bringing innovative new ideas to his family restaurant. His 14-course tasting menu (a first at Mraz and Son) showcases cuisine he likes to call “Austrian Without Borders”… and yes, he really does mean it as a political statement.

For now, Lukas Mraz isn’t really interested in chasing down Michelin stars— keeping his feet on the ground is too important to him, and that goes for both his food and his career. Other issues he’s passionate about: respecting the product, sustainability in the kitchen, and the nose-to-tail method. Thanks to the efforts of his father, Markus, who was voted 2017 Chef of the Year, the Mraz family’s current culinary home in Vienna-Brigittenau is one of the top names on the Austrian gourmet circuit. Putting a new spin on Dad’s restaurant with his own creations has helped the younger Mraz rediscover his love of cooking, and now he’s whipping up product combinations and cooking techniques effortlessly, with such a refreshing lack of inhibition that diners can’t help but enjoy themselves. He’s got all the talent of haute cuisine with none of the snobbery—young, unpretentious, notoriously restless. These days, he takes a more forgiving view of that scene, and he’s glad to see the focus shifting from gimmickry to flavor, with a greater emphasis on civility in the kitchen. So what’s the culinary philosophy Mraz wants to teach the next generation? “Work hard, party hard!”

More aboout Lukas:

Leave a Reply

Your email address will not be published. Required fields are marked *

More in Leading Heads

  • Flavors of destiny

    Star chef Mauro Colagreco has been making huge culinary waves on the Côte d’Azur since 2006. His restaurant, Mirazur, breaks down...

    Lucas Palm - Rolling PinFebruary 21, 2019
  • Killer from Manila

    From dishwasher to top chef: how shooting star and part-time ninja Bruce Ricketts is taking the capital of the Philippines by...

    Bernhard Leitner - Rolling PinJanuary 14, 2019
  • Gordon Ramsay’s ex

    In 2017, Great Britain’s Queen of Cuisine stepped out of Gordon Ramsay’s shadow. Why Clare Smyth decided to go solo on...

    Daniela Almer - Rolling PinJanuary 9, 2019
  • Star collector & kitchen revolutionary: Tim Raue

    In Germany’s culinary high society, the best example of a career that defines all expectations is probably Tim Raue’s. Raue grew...

    Birgit KiddDecember 13, 2018
  • The perfectionist: André Chiang

    Two Michelin stars, a spot on the The World’s 50 Best Restaurants list, countless other international awards... and now chef André...

    Birgit KiddNovember 21, 2018
  • Massive Respect

    A creative force of nature in the kitchen: Ryan Clift, mastermind and head chef at Singapore's Tippling Club, combines genius and...

    Daniela Almer - Rolling PinNovember 13, 2018
  • Kimbal Musk: Geek chef

    How microchips are revolutionizing American cuisine. When most people hear the name “Musk”, they think of Elon, the founder of Tesla and...

    Heike LucasOctober 16, 2018
  • No mediocrity

    The truth lies somewhere in the middle. That’s the maxim Hendrik Otto cooks by at the Lorenz Adlon Esszimmer—and the results...

    Mia Schlichtling - Rolling PinOctober 11, 2018
  • You’re the wurst!

    An American classic is getting a makeover in Berlin: Björn Swanson’s THE DAWG is taking hot dogs to new culinary heights....

    Sissy Rabl - Rolling PinOctober 9, 2018