Chef Biography
Siegfried Pucher was born in Styria, Austria in 1954. He attended the Hotelfachschule Bad Gleichenberg and graduated in 1973 at age 19.
He apprenticed and then worked his way up the kitchen ladder, from the Holiday Inn in Bermuda, to the Regent of Kauala Lumpur and the Regent of Manila. He went on to the Limassol Sheraton in Cyprus and the Abu Dhabi Sheraton in the United Arab Emirates.
He moved back to Austria in December 1993, as the executive chef for the reopening of Vienna’s remodeled Grand Hotel, and was in charge of its Le Ciel Restaurant. In May of 1998, the Great Chefs television crew showed up to tape Chef Pucher for the Discovery Channel’s Great Chefs of the World and ORF-TV’s Great Chefs of Austria television series.
He later moved out of the chef’s role, and was promoted to Director of Food and Beverage. In 2007, he assumed added responsibilities as Director of Food and Beverage for their new hotel, The Ring, also in Vienna.
Recipes
Pan-fried Marinated Cornish Game Hens with Ratatouille on Arugula Salad
Serving: 4 Print Pan-fried Marinated Cornish Game Hens with Ratatouille on Arugula Salad By Great Chefs October 19, 2015 Cornish hens are served in a new way when sliced and placed over a ratatouille mold. This dish draws its flavors from the French region of Provence where the vegetables used in the ratatouille can vary […]
Glazed Turbot with Seven-grain Risotto and Herb Sauce
Serving: 4 Print Glazed Turbot with Seven-grain Risotto and Herb Sauce By Great Chefs October 14, 2015 Seven-grain risotto, full of flavor and texture, serves as a foil for a butter-glazed turbot fillet. The seven-grain mixture may turn into five-grain or six-grain, depending on the grains you find. Health food stores are a good source […]
Chocolate-Strawberry Dumplings with Rhubarb Stewed in Red Wine
Serving: 12 – 15 Print Chocolate-Strawberry Dumplings with Rhubarb Stewed in Red Wine By Great Chefs October 13, 2015 An unusual surprise: large strawberries nestle inside chocolate dumplings which have been rolled in buttered breadcrumbs. The rhubarb is a good foil for the smooth chocolate flavor Ingredients Unsalted Butter – 6 tablespoons Egg Yolks – […]