Fabian von Hauske Valtierra and Jeremiah Stone.

Fabian von Hauske Valtierra and Jeremiah Stone.
© Anton Rodriguez

Vienna calling: Fabian von Hauske Valtierra and Jeremiah Stone from Wildair give exclusive insights into their new project

The brains behind one of the hottest restaurants in New York in an exclusive interview about their kitchen line, prejudices against Austrian cuisine and their latest plans.

The Wildair is considered one of the hippest places to eat in New York. Behind the restaurant are Jeremiah Stone and Fabian von Hauske Valtierra, who are now also leaving their mark in Vienna. As Falstaff reported, the restaurant Bouvier at The Hoxton Vienna will bring French food culture with the urban flair of New York City to Vienna in April 2024. Under the management of the Wildair the Bouvier will present innovative interpretations of classic French cuisine, with a particular focus on regional products.

Falstaff: What motivated you to get involved in the project in Vienna, and how do you envision collaboration with the Bouvier team?

We love to work in new environments, learning about cultures with rich history and love of food. Our style fits well in collaboration with others, constantly adapting and adding new ideas to our repertoire.

Your culinary approach is described as New York Cuisine. How do you plan to translate this culinary diversity in Vienna, and what influences from New York City will be reflected in your menu?

The approach we take towards food has less to do with regional ideas and more to do with bringing cultures together, New York isn’t a type of cuisine but a mentality and a way of working within a city and its influences.

You’ve already opened successful restaurants like Contra and Wildair in New York City. What experiences from your previous projects will you bring to Vienna?

One of the reasons, I think we have been successful thus far is out ability and desire to learn the customer base.

As successful chefs, you’ve received numerous awards. What philosophy guides your kitchen, and what advice would you give to young chefs?

We like to work closely with our team and teach them how to cook with intuition and move away from only following recipes.

Could you provide us with insight into the menu of Bouvier that you’ve developed in collaboration with the team? What culinary highlights can guests expect, and what distinguishes your cuisine?

We are working closely with the Bouvier team to come up with dishes like a mille feuille of tuna belly, olives, and white anchovies or our smoked fish salad with Parker house rolls. We tend to focus on ingredients and sourcing, that’s where everything starts.

What significance do culinary partnerships like Jac’s on Bond, Ray’s Hometown Bar, and Tusk Bar and Brass hold for you, and how do you select your partners?

We like to work with partners who can appreciate our approach to food and bring something else that creates buzz. Places like Ray’s and Tusk have a great ambience and putting food together with the beverage programs like these makes it a lot easier for us.

Can you share any details about your last projects?

We are working on a project called Mathilda outside of New York City. It’s an ambitious restaurant in New York’s Catskills surrounded by farms and artisans.

How would you describe Austrian cuisine to someone who has never tried it, and would you recommend they taste first?

I would recommend anyone who arrives in Austria to try Schnitzel and Tafelspitz. The food is warm and comforting, we really enjoyed discovering classic restaurants.

How do you assess the image of Austrian cuisine and hospitality on an international scale?

I think that many people look at Austrian cuisine and often think of the pastries and neglect all the wonderful savory dishes that exist.

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Julia Emma Weninger
Editor in Chief Digital
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