Skip to main content
This website uses cookies
This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Cookie Policy. Read more
Champagnerglueck
Restaurant Sartory logo
Restaurant Savarin Bio-Sattvische Haute Cuisine logo

Eduard Dimant

Chef de Cuisine (Mochi in Wien)

image of Eduard Dimant

CV of Eduard Dimant

Date of birth 20.03.1976 in Naharija, Israel
Training1992 - 1999, Sashiko Sushi Restaurant, Berlin (Ausbildung zum Sushi Meister)
1998 - 1999, Restaurant Fukagawa, Berlin, (Teppanyaki Koch)
1999 - 2002, Kuchi Restaurant, Berlin (Sushi Koch)
2000 - 2002, Grand Hyatt, Berlin (Ausbildung zum Koch)
CV2002, Grand Hyatt, Berlin (Commis de Cuisine)
2003, Hugos, Interconti Hotel, Berlin (Commis de Cuisine)
2003, Grand Hyatt, Berlin (Demi Chef, Sushi & Sashimi Koch)
2004, Pierre Gagnaire, Paris, F (Commis de Cuisine)
2004, Hotel Crillon, Jean Francois Piège, Paris, F (Chef de Partie)
2005, Park Hyatt, Zürich, CH (Chef de Partie)
2005 - 2007, Shiro i Shiro, Berlin (Küchenchef)
2007, Banian Tree, Pre Opening Hotel Restaurant, Seoul, Korea (Food Consulting)
2008 - 2010, DO & CO CLUB Restaurant in der BMW Welt, München (Küchenchef)
To restaurant details

Eduard Dimant is Chef de Cuisine

in Mochi in Wien

PhilosophyKochen mit Herz...Kochen ist eine reine Glücksache.
Awards2008, Aufsteiger des Jahres, Magazin der Feinschmecker
Special aspectsHobbies: Snowboarden , Beachvolleyball, Fussball, Essen gehen, Reisen...
PlansGesund bleiben
Culinary style (cooking/ wine choices)Modern - Europäisch

Facebook
Instagram
RSS
Contact

Service & contact

Did you have any questions about the gourmet club or so you need a restaurant recommendation? We will help you.

Service-Hotline:
+49 700-1GOURMET

Be welcome to send us an email.

To the contact form