Chef Philip Rachinger - The Curious Freestyler

A no-menu foodie concept that explores the flavours of the now and according to the raw creative talent of the chef - fear not; you are about to feast on the culinary sound bites of Philip Rachinger.  Ranked as one of the top chefs in Austria and beyond, famed for his maverick relationship to his homeland through food, taste, texture, scent and provenance. Rachinger is a curious thinker, a freestyler never fearing to question and innovate. Philip Rachinger is the sixth generation of family culinary talents at his restaurant OIS, Mühltalhof Hotel in Neufelden, Austria. 

Incredibly charismatic, likeable, focused and always on the lookout for some fun, his enthusiasm for food is infectious, as are his signature dishes infused with his natural passion for exploiting the uncomplicated indigenous plates of Austrian food. 

Philip had been out in the world nurturing his creative skills learning from the best kitchens: Steirereck in Vienna, Döllerer's, Pfefferschiff and Tantris in Munich, before working with Sven Chartier, a pupil of the great Alain Passard, at the Saturne in Paris, Sketch London and Isaac McHale in London, at the Clove Club and the Ten Bells. 

His passion for food was ignited by his grandmother, who taught him the basics of good food and was his strongest mentor and critic, alongside his father.

With four toques, 18.5 GaultMillau points, and a current ranking of fifth in the "50 BEST CHEFS AUSTRIA", Philip Rachinger has the hallmarks earning the mid-30-year-old a place among the world's top chefs. 

Headline dishes like 'Fillet of Fish in hot wood shingle', or a 'Beetroot with a Saddle of Hare and Smoked Cream', 'Nettle Tempura with Szechuan and Holler Yogurt' - you could well munch that for an entire evening. "At the latest, when you are there, you know what to eat." After the delicious bee sting pannacotta dessert, you get the updated menu sequence - including Daniel Schicker's perfect wine accompaniment.

Although regional flavours and taste are the guiding principles behind his cuisine, Rachinger's modern style is also heavily influenced by the years he spent training and travelling, not forgetting his legendary pop-ups from Berlin to London.