An Interview with 2 Michelin Star Chef Paul Stradner

In 2012 Paul Stradner, born in Graz/Austria, became the Chef de Cuisine at Brenners Park Restaurant in Baden-Baden and just three months later Guide Michelin awarded him his first star, then in 2014 a second star. In 2016 Gault Millau named him “Rising Star of the Year”. The following year he moved to Villa René Lalique in Wingen-sur-Moder in Alsace/France, which has two Michelin stars where he works beside his former boss Jean-Georges Klein with the goal of cooking three Michelin stars.

More a decade of experience working in some of the best kitchens of Europe, amongst them those of Jean-Georges Klein (L’ Arnsbourg) and Harald Wohlfahrt (Traube Tonbach) laid the foundations for Stradner’s career. However, already during his childhood on a farm in Styria/Austria with an extensive herb garden and its own pumpkinseed oil production he came to learn what amazing flavors seemingly simple products can have. Today, retaining the full expression of these flavors and bringing them to the table without tampering is his goal.    

©Matthaes Verlag

DEAR PAUL WE HAVE A COUPLE OF QUESTIONS...

What made you want to become a chef?

Already as a child I always enjoyed cooking at home. After that I did a combined apprenticeship as a cook and in restaurant management. At that time I preferred the time I spent waiting in the restaurant, and it was rather by chance that I landed in the kitchen.

What is your favorite dish?

That depends totally on the situation. In that sense, I have no favorite dish. Crucial for me are ingredient quality and careful preparation. What I definitely don’t like is milk-rice pudding {laughs}.

Which wines do you enjoy most?

Preferably, of course, something from Gut Hermannsberg {smiles}. But seriously, I really like the Rotenberg GHG that I have at home. And then there are the wines of my homeland, Styria. Of them, the Zieregg Sauvignon Blanc from Weingut Tement is my favorite.

Do you want to return to Austria at some point?

That’s not on the plan at the moment. And certainly not for career reasons, because I was very in Germany and I’m very happy with my French employer. Perhaps some time in the distant future.

Do you like to cook at home?

Definitely, although it’s often said that chefs don’t like to cook at home. My dream is to set up a real outdoor kitchen in the garden, because when I’m home cooking it’s important for me to be out of doors.

How would describe working with Jean-Georges Klein at Villa Lalique?

It’s very positive, just as it was when I worked with him at Arnsbourg. You could regard it as a symbiotic relationship: he brings great experience and calm, while I have youth and flair.