Dear guest,
we hope you enjoy browsing through our magazine. Please keep in mind when reading that these articles are always a snapshot, which is provided with date. Certain offers, services, persons, etc. may no longer have anything to do with our current offer.
With today, a fresh, youthful wind blows through the kitchen of the NIDUM!
With his tender 28 years Lukas Klausner is our new head chef, we are looking forward together with him to this new era, which now begins! Andreas Müller, who is also 28 years old and was already working at NIDUM as Chef Entremetier, is now at his side as sous chef.
Lukas is no longer a stranger to us at NIDUM: Since last June he has been assisting Chef Michael behind the stove as sous chef, not without winning our hearts with his open, friendly manner, but also with his unconditional drive for perfection from day 1! Lukas comes from near Innsbruck. He left the small town of Volders at a young age in order to gain the international experience that finally qualifies him as our new Chef de Cuisine. He spent his apprenticeship years in the kitchens of the Hilton Hotel Group, then in Switzerland, where he spent the summer months as sous chef in Ascona in the starred restaurant Seven in Zermatt under Ivo Adam, while the winter months were spent in Afterseven, always as sous chef under Ivo Adam. Most recently, he was at the stove for three years at the 5-star Hotel Bergland in Sölden.
"In addition to the unique house, the two young chefs Michaela and Maximilian, who give me absolutely free rein to bring their casual luxury philosophy to perfection in the kitchen, brought me to the NIDUM," sums up the likeable Tyrolean, who prefers to work out new creations at the stove than to stand by for interview requests :-)
His guiding principle "From old to new" fits perfectly with the philosophy of the NIDUM. "You don't have to reinvent a Wiener Schnitzel," he says, "but I can break down a Black Forest cake into all its components and reinterpret it. The cherry thus becomes a cherry sorbet or a cool gel, the rum can become a rum praline, the chocolate a delicate cream. The taste remains the same, what is new is the interpretation, which ends up on the table of our guests as a masterfully prepared dessert.
Every guest should feel good after the meal, which is why the cuisine under our new head chef is regionally and seasonally oriented. For example, Lukas focuses on thinly sliced pork chin with chorizo and peppers ("wonderful nutty flavor"), on old vegetables such as primeval carrots and parsnips, and also on scallops with cucumber, wasabi and pistachios, to name just two examples.
What ends up on the plate has to fit in terms of taste, Lukas explains at the end of the conversation, it should "bang". For example, his beloved carrots are refined with cardamom, while his tender mashed potatoes are pimped with butter to make them the highly praised side dish to his many main dishes. We are looking forward to your debut as head chef, Lukas, but also to many unforgettable moments of pleasure for our guests at NIDUM!
