Alois Traint is an Austrian chef acclaimed for Japanese haute cuisine, best known for leading Restaurant Shiki in Vienna to a Michelin star.
A blend of Japanese aesthetics and European product-driven cuisine, noted for its many fresh herbs and cresses. This profile looks at Alois’s background, career and signature approach.
TL;DR
- Austrian, born 1970
- Known for leading Restaurant Shiki in Vienna to a Michelin star
- He joined Shiki as sous chef when it opened in February 2015 and was promoted to head chef that November.
- He recently concluded his long tenure at Shiki to spend more time with his family.
- A blend of Japanese aesthetics and European product-driven cuisine, noted for its many fresh herbs and cresses.
Alois Traint key facts
| Name | Alois Traint |
| Nationality / origin | Austrian, born 1970 |
| Known for | leading Restaurant Shiki in Vienna to a Michelin star |
| Location | Vienna, Austria |
| Style | A blend of Japanese aesthetics and European product-driven cuisine, noted for its many fresh herbs and cresses. |
Background and career
He spent 21 years as sous chef at the Vestibul restaurant in Vienna’s Burgtheater. He joined Shiki as sous chef when it opened in February 2015 and was promoted to head chef that November.
Recognition and legacy
He is regarded as one of the first non-Japanese executive chefs in Europe awarded a Michelin star for Japanese haute cuisine. He recently concluded his long tenure at Shiki to spend more time with his family.
Signature style
A blend of Japanese aesthetics and European product-driven cuisine, noted for its many fresh herbs and cresses. It is an approach that has made Alois a distinctive figure in the food world.
Alois in context
Alois Traint is one of the chefs featured on Pickup Table 4, alongside Bertilio Gomes and Vicky Rose Pacheco.
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Alois Traint FAQ
Who is Alois Traint?
An Austrian chef acclaimed for Japanese haute cuisine.
Where is Alois based?
Vienna, Austria.
What is Alois known for?
Leading Restaurant Shiki in Vienna to a Michelin star.
What is a notable fact about Alois?
He spent 21 years as sous chef at the Vestibul restaurant in Vienna’s Burgtheater.
What is Alois’s style?
A blend of Japanese aesthetics and European product-driven cuisine, noted for its many fresh herbs and cresses.
