i. Biography
A Michelin Star is the defining marker in Eduard Frauneder’s career, but the record behind it is built from technique, repetition, and pace. Vienna is the starting point: at Gastgewerbefachschule Wien am Judenplatz, Frauneder got the kind of base that matters in professional kitchens, where timing, discipline, and control have to hold up under pressure. His first work as baker and pastry chef at Backerei Frauneder in Vienna, Austria, put that training into practice on the bench, where dough, sugar, and structure leave little room for improvisation.
The Climb
Career movement for Eduard Frauneder has been gradual and outward, with each role asking for a different kind of control. As personal chef to the Austrian Ambassador at Austrian Embassy in London, he worked in a setting where discretion and consistency mattered as much as flavor. In 2001, he served as personal chef to the German Ambassador to the United Nations at German Mission to the United Nations in New York City, New York, USA, a position that placed his cooking inside the discipline of diplomacy and formal service. By 2008, Eduard Frauneder had moved into restaurant service as chef at Seasonal in New York City, New York, USA. That shift brought his work into a public dining room, where timing, output, and composure are measured differently than in private service. He later cooked at Edi and the Wolf in New York City, New York, USA, Bar Freud in New York City, New York, USA, and Schilling in New York City, New York, USA, extending a career that holds European training together with New York restaurant demands. Today, Eduard is chef of The Third Man and chef of Shitennoji Hayauchi. Those roles show a chef still working across different rooms and expectations, with the same early discipline still visible in the shape of the career. From baker to ambassadorial chef to restaurant leader, the line is clear: the work keeps widening, but the standards stay fixed.
Today
Eduard’s current work as chef of The Third Man and chef of Shitennoji Hayauchi sits inside a broader pattern of adaptability. The same habits that matter in Vienna kitchens still apply here: precision, restraint, and the ability to carry technique across settings without flattening it into routine. Earlier posts demanded protocol; the current ones ask for the same control, translated into contemporary service.
Signature
Eduard’s signature dishes include Wiener Schnitzel. It fits a chef whose training and early working life began in Vienna and stayed anchored to that city even as the career moved through London and New York City. The dish carries identity through method: clean execution, clear edges, no excess. In that sense, it reads less like nostalgia than craft.
Recognition
Eduard’s honors include Michelin Star (2010), Goldene Cloche, Winner, Knife Fight, third season, and Winner, Iron Chef America. These recognitions mark a career built through repetition and adjustment rather than a single peak. Frauneder’s standing comes from accumulated work across different kitchens, with the Michelin Star sitting alongside other signs of consistent execution and competition-tested skill.
Profile updated July 2026
FAQ
Asked of Eduard
What is Eduard Frauneder's current role?
As of 2026, Eduard Frauneder is Chef of the Third Man.
Where did Eduard Frauneder train or study?
Eduard Frauneder trained at Gastgewerbefachschule Wien am Judenplatz.
What recognition has Eduard Frauneder received?
Michelin Star (2010).
