Alexandru Simon

Coming Up

Precision over flourish defines the work at Glasswing in Vienna, where Alexandru Simon is Executive Chef. The cooking is shaped by Michelin-starred cuisine and by a pared-back approach that treats restraint as a working method, not an absence of ideas. Simon frames that discipline plainly: “I love the simplicity and clarity of good things in every area of life.”

Where They Are Now

At Glasswing, the kitchen language is exact, controlled, and deliberate. As Executive Chef, Alexandru Simon directs a style that favors clean lines and purposeful composition, keeping each element in service of the whole. The aim is clarity rather than complication, with the plate carrying the weight of the idea through focus, not excess.

Signature

Steirer-Huhn and Kalbsbries sit inside Alexandru Simon’s approach to building dishes with renewed dimension. The signatures reflect a chef working from simplicity toward precision, using familiar material without overstatement. At Glasswing, that means attention to form, detail, and the discipline of making an ingredient read clearly on the plate.

In Their Words “I love the simplicity and clarity of good things in every area of life.” “I always want to create something new, give dishes a fresh dimension.” Taken together, the two lines set out the method: clarity first, then invention. In Simon’s case, the work is about keeping the kitchen moving without losing definition, and about renewing dishes without crowding them.

Honors

The recognition attached to this work is Michelin-starred cuisine at Glasswing. No separate personal award or credential is identified for Simon, so the measure here stays with the restaurant and the standard of cooking it represents.