Maître Rôtisseur Rudolf Kirschenhofer recounts that his passion for gastronomy and the hospitality industry was born growing up in his parents' inn. Secondary education completed, he enrolled at the hospitality school at Judenplatz in Vienna where he acquired the necessary basic knowledge and developed his culinary skills.

Rudolf explained, “My first professional job was the Peterskeller in Salzburg. During three years I gained valuable experience and learned the intricacies of fine dining. A winter season in Bad Hofgastein followed, where I continued to expand my knowledge and skills.”

He continued, “An important milestone in my career was the opportunity to work at the prestigious Hilton Hotel in Vienna under the leadership of Werner Matt. My cooking skills were taken to a higher level. I gained valuable insights into running a first-class restaurant. Following the Hilton Vienna was Hilton Hotel in London where I gained international experience and broadened my culinary horizons. Returning to Vienna I rejoined the Hilton Vienna team further deepening my expertise.”

From 1990 until today as Head Chef at Schlossquadrat his passion and commitment is to develop creative menus and create culinary experiences for the establishment’s guests.

Since 2017, as co-owner of Schlossquadrat, Rudolf has had the opportunity to make strategic decisions for the restaurants and contribute to the success of the company which includes Gergely’s Schlossquadrat (lit: castle square) and Guntrams Estate, a green oasis located about 60 kilometres south of Vienna.

At Schlossquadrat the 14th century castle’s striking vaulted ceiling creates a comfortable, homely atmosphere with its garden one of the cosiest in the city.

Guntrams offers organically managed agriculture to improve biodiversity in all aspects. Home-made products and home-grown produce are used in Gergely’s Schlossquadrat. Fresh winter vegetables are called “snow food” as harvested in winter despite being covered in snow.

Werner Scheibenflug
Chargé de Presse