Paul Ivic is a pioneer of vegetarian fine dining and one of the most influential chefs in Austria. As the chef behind Tian in Vienna – the first vegetarian restaurant in the country to win a regular Michelin star – he has done more than almost anyone to prove that plant-based cooking can stand at the very highest level of gastronomy. His food, built around vegetables, herbs and grains, is refined, creative and deeply tied to sustainability.
Of Croatian heritage and Tyrolean upbringing, Ivic combines technical brilliance with a strong ethical vision. He champions seasonal, regional produce and a more responsible way of eating, and has reshaped how diners and chefs alike think about the role of vegetables on the fine-dining plate.
TL;DR
- Croatian-Austrian chef, from Serfaus in Tyrol
- Decided to become a chef at the age of 14
- Chef of Tian, a vegetarian restaurant in Vienna, opened in 2011
- The first vegetarian restaurant in Austria to earn a Michelin star and a Green star
- Author of several cookbooks and a leading advocate of sustainable, plant-based cuisine
Paul Ivic key facts
| From | Serfaus, Tyrol, Austria (Croatian heritage) |
| Nationality | Austrian |
| Restaurant | Tian, Vienna |
| Michelin | Star and Green star (vegetarian) |
| Style | Vegetable-led, sustainable fine dining |
From the Alps to the kitchen
Paul Ivic grew up in Serfaus, a village high in the Austrian Alps of Tyrol, with Croatian roots on his father’s side. His father had moved to Austria and faced prejudice and hardship, and Ivic has spoken of inheriting from him a deep resilience and determination. At the age of fourteen, on his sister’s advice, he decided to devote himself to cooking – a decision that would eventually take him to the forefront of European gastronomy and make him a voice for a very different kind of fine dining.
Tian and vegetarian fine dining
The gourmet restaurant Tian opened in the centre of Vienna in December 2011, dedicated entirely to vegetarian cuisine – a bold proposition in a country famous for its meat-based traditions. Under Ivic it became the first vegetarian restaurant in Austria to earn a regular Michelin star, later adding a Michelin Green star for sustainability and top marks from Gault&Millau. In doing so, it helped shift perceptions across the whole industry, showing that a menu built on vegetables could be as ambitious, luxurious and satisfying as any.
A philosophy of responsibility
For Ivic, cooking is inseparable from questions of health, sustainability and how food is produced. A personal health challenge led him to move animals out of his cooking – though he describes his own diet as mostly, not exclusively, vegetarian – and to focus on seasonal, regional and organic produce, close relationships with growers, and the reduction of waste. He has shared this philosophy widely, including through cookbooks such as Vegetarische Sommerkuche, Vegetarische Winterkuche and Restlos Glucklich.
Signature style
Ivic’s cuisine puts vegetables, herbs, grains and pulses centre stage, treated with the full technique and imagination of haute cuisine. His dishes are colourful, precise and full of flavour, designed to show that plants need not be a compromise but can be the star of a world-class meal. It is fine dining with a conscience – beautiful, delicious and quietly making a case for a better way to eat.
Paul Ivic in context
Ivic is a leading figure in Vienna’s dining scene and in sustainable, vegetable-focused cooking, sharing that outlook with chefs featured on Pickup Table 4 such as Heinz Reitbauer and Konstantin Filippou.
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Paul Ivic FAQ
Who is Paul Ivic?
A Croatian-Austrian chef, the head of Vienna’s Michelin-starred vegetarian restaurant Tian.
What is Tian?
The first vegetarian restaurant in Austria to win a regular Michelin star, opened in 2011.
What is he known for?
Elevating vegetarian cuisine to fine-dining level and championing sustainability.
Has he written cookbooks?
Yes – including Vegetarische Sommerkuche and Restlos Glucklich.
Where is he from?
He is from Serfaus in Tyrol, Austria, with Croatian heritage.
