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Interview: Daniel Schöfisch
28.03.2016
Daniel Schöfisch/Park Hyatt Vienna

Daniel Schöfisch/Park Hyatt Vienna

Park Hyatt Vienna

Park Hyatt Vienna

Park Hyatt Vienna

Park Hyatt Vienna

Park Hyatt Vienna

Park Hyatt Vienna

Park Hyatt Vienna

Park Hyatt Vienna

Daniel Schöfisch/Park Hyatt Vienna

Daniel Schöfisch/Park Hyatt Vienna

Interview: Daniel Schöfisch

28.03.2016

Favourite meal as a child Kartoffelpuffer (translator’s note: like hash browns) with apple sauce
Prepared by Granny
Greatest passion besides cooking Travelling
Last workplace Grand Hyatt Berlin


We’re Marching to a new tune this month. At least, we are at Park Hyatt Vienna. Daniel Schöfisch, Chef de Cuisine at the redesigned The Bank Brasserie & Bar has a partiality for French-Mediterranean and regional cuisine. After having previously worked in Palm Beach and Berlin, he has now been working magic in Vienna for two years. He particularly appreciates the cultural and culinary influences of neighbouring countries. In the latest edition of A la Carte, he was ranked one of the top climbers of the year.

The Bank Brasserie and Bar’s clientele is cosmopolitan in Vienna and Viennese cosmopolitans. How is that reflected in the cuisine?
With our larger range of dishes, we’re trying to appeal to international guests as well as locals with itchy feet. The brasserie concept offers a large culinary spectrum that includes down-to-earth and high-quality meals.

What makes a cosmopolitan menu different from the strikingly Viennese menu you had before?
First of all: we will continue to serve Viennese dishes. The’ve always been very popular with our guests. The biggest difference is the wider range we’re now serving, which incorporates regional classics from several countries across Europe. One thing we’re focusing on is seafood – in all kinds of variations – of course always ensuring that it comes from certified, sustainable fisheries wherever possible.

Will there still be the chef’s table and the show kitchen?
We’re keeping the show kitchen, of course – after all, we have nothing to hide! And we’re keeping the popular chef’s table, too. The only difference is that now there are more opportunities to make use of it. We have one or two surprises up our sleeve…

And what about music?
We’re working together with international pros from the industry to create the best possible experience. Gentle, quite restrained sounds in the mornings and at midday, some soul and more jazzy music in the evenings. Later on, that might change to be a bit more upbeat and include funk. And every Thursday we have a resident DJ at our turntables.

Will there be a smooth transition between daytime and nightlife at the bar? Will we notice a difference?
You will be able to order different things: from breakfast to lunch and a glass of wine in the afternoon to dinner or a nightcap at the bar. At lunchtime there’ll be fresh salads and light meals at the Brasserie, as well as a plat du jour. The Brasserie will stick to the opening hours, but at the Bar there’ll be a smooth transition, meaning that it’ll remain open from the early morning to late at night.

The Bank Brasserie & Bar

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