Executive Chef with a world of possibilities

Martin Klein

FewknowtheguestchefconceptlikeMartinKlein.From2003to2012,heservedasChefdeCuisineatRestaurantIkarus.AfteraninspiringchapteronLaucalaIslandintheSouthPacific,hereturnedin2014totakeontheroleofExecutiveChefatRedBullHangar-7.

His knowledge knows no bounds – quite literally. On his global travels, Martin Klein searches for the finest ingredients, new techniques and fresh ideas. With these, he and his team present a new guest chef menu each month on the culinary stage of Restaurant Ikarus. Supporting him are some of his closest confidants: Chef de Cuisine Martin Ebert, Head Pastry Chef Stefan Howells and four Sous Chefs – Miguel Henriques de Freitas, Nadine Zitzenbacher, Simon Rothenaicher and Paco Demonte – all of whom bring their own expertise to the table. Together, they deliver passion and perfection on every plate.

The chance to work with such a unique team on what is perhaps the most fascinating culinary concept in the world – that’s a once-in-a-lifetime opportunity.