Ten nations are represented by the team surrounding the managing director of AT Kamp Catering Gruppe Mark Khalifé (Germany) – a genuine motley crew who also serve that internationalism on your plate and in your glass. Yet regional produce also takes centre stage, appearing both on the menu and in the “farm to table” philosophy.
The group executive chef Samuel Wilkes (2nd from left) comes from New Zealand. He has worked for high-end restaurants like Zuma in Hong Kong, Macao, London, Singapore, Dubai and Sydney. Wilkes has already cooked up several Michelin stars in his career so far. Now he is permanently based in Vienna.
The head chef is Sören Herzig (3rd from left) from Germany. He spent five years with Juan Amador before coming to Vienna’s Goldenes Quartier to work with a team of 35 people at Aï.
The restaurant manager and sommelier of Aï Vienna is Patrick Hopf. His wine lists have won the Best of Award of Excellence (Wine Spectator, 2011) and led to him being named Maître of the Year (Rolling Pin, 2014).
The sushi bar is very authentic: the group managed to convince Japanese chef Tun San, who worked in his home country for 18 years, to take on the job. With his six-person team, he creates elaborate sushi, sashimi, maki and nigiri. Patisserie chef Daniele Teichmann (3rd from right) also incorporates inspiration from his time in Japan into his dessert menu.
Behind the bar, mixologist and bar manager Isabella Lombardo is in charge of cocktails. And she has let her creative imagination run free. You’ll find allusions to Japanese pop art not only in the names of the drinks, but also their ingredients. “Kill Bill”, for example, is a reinterpretation of the classic Moscow mule, which takes on an entirely new aroma with smoked pandan leaves and sandalwood.