Silvio Nickol as chef de cuisine of the gourmet restaurant with the same name in the five-star superior luxury hotel Palais Coburg, currently awarded two Michelin stars and three toques, has established himself as a fixed star in Vienna’s world of top gastronomy. In 2014, GaultMillau selected him as ‘Austria’s chef of the year’. Silvio Nickol’s culinary range comprises creative interpretations of classical dishes as well as exceptionally composed innovations. ‘Cultivate your curiosity’, is his personal motto in this respect: ‘To me enjoyment means curiosity. The craving for something new, for what still has to be discovered, something that one can try and get to know – this craving for something NEW should always be maintained!’
Silvio Nickol creates his dishes in a very delicate way, for instance ‘duck liver with mushrooms, fir tree tops and chocolate’, or ‘cod with endive, avocado and coconut’. ‘When I hold a very high-quality, noble product in raw state in my hands, whether it be a vegetable, meat or fish. Then I owe and give respect to the product by maintaining and emphasising the taste during the preparation. Based on these considerations emerge the ideas for my dishes’, says Silvio Nickol to illustrate his philosophy.