Mario Lohninger
CV and info
Date of birth
22.08.1973
in
Saalfelden, AT
Training
1988 - 1991: Hotel Brandlhof, Volker Klein, Saalfelden
CV
1991 - 1993: Restaurant Obauer, Rudi & Karl Obauer, Werfen, Salzburg
1993 - 1995: Tantris, Hans Haas, Munich
1995 - 1996: San Domenico, Theo Schoenegger, New York
1996: Spago, Wolfgang Puck, Los Angeles
1996 - 1997: Guy Savoy, Paris
1998 - 1999: Spago, Michael French, Palo Alto
1999 - 2004: Danube, David Bouley (Patron), New York (Chef de cuisine)
2004 - 2012: Silk & Micro, Frankfurt
since 2010: Lohninger, Frankfurt
since 2012: Holbein's, Frankfurt
1993 - 1995: Tantris, Hans Haas, Munich
1995 - 1996: San Domenico, Theo Schoenegger, New York
1996: Spago, Wolfgang Puck, Los Angeles
1996 - 1997: Guy Savoy, Paris
1998 - 1999: Spago, Michael French, Palo Alto
1999 - 2004: Danube, David Bouley (Patron), New York (Chef de cuisine)
2004 - 2012: Silk & Micro, Frankfurt
since 2010: Lohninger, Frankfurt
since 2012: Holbein's, Frankfurt
Philosophy
Impress your guest again and again, giving him something new to take away with him.
Member of
James Beard Foundation
"San Pellegrino", Austrian Soccer Team of Chefs
"San Pellegrino", Austrian Soccer Team of Chefs
Awards
1999: 3 Sterne NY Times, 4 Sterne NY Post, 4 Sterne NY Observer
2000: Best Restaurant, Danube
2002: Chef of the Year, New York Magazine
2005: Discovery of the Year, Gault Millau
2005: Best Gastronomic Concept, BUNTE
2006: ranked 1 "Most exciting new restaurant", Frankfurt Geht Aus
2008: ranked 2 "Frankfurt exclusiv", Frankfurt Geht Aus
2008: 2nd place in the ballot to find Germany's "Chef of Chefs" in the category Climber: Gourmet-Portal.com
2000: Best Restaurant, Danube
2002: Chef of the Year, New York Magazine
2005: Discovery of the Year, Gault Millau
2005: Best Gastronomic Concept, BUNTE
2006: ranked 1 "Most exciting new restaurant", Frankfurt Geht Aus
2008: ranked 2 "Frankfurt exclusiv", Frankfurt Geht Aus
2008: 2nd place in the ballot to find Germany's "Chef of Chefs" in the category Climber: Gourmet-Portal.com
Special aspects
Lohninger translates his working round the world via the dishes he now serves.
Hobbies: riding his Harley Davidson, skiing, trying out other gourmet restaurants, surfing
Hobbies: riding his Harley Davidson, skiing, trying out other gourmet restaurants, surfing
Culinary style (cooking/ wine choices)
direct, full of energy and healthy
