Other
Klemens Gold
Chef
- Discipline
- Other
i. Biography
In Großraming, Upper Austria, the plate begins with what the site can give: forest growth, a kitchen garden, and jars of house-made ferments. At RAU Nature-based Cuisine, Klemens Gold works from that source material with a kitchen language built around season, preservation, and restraint. Across ten distinct seasonal menus each year, the cooking tracks what is available now, using foraged ingredients and carefully tended produce to shape dishes that read the landscape in its current state. The work lands with the quiet intensity of the woods, the freshness of the garden, and the depth that comes from preserving and waiting for flavor to settle.
The Climb
Since 2018, the owner and chef role at RAU – Nature-based Cuisine has let Klemens Gold fix the restaurant to a clear contemporary position. The method is controlled rather than expansive: ingredients are selected for what they can express about place, season, and timing. At RAU, the menu has been shaped through a close relationship to the environment and to fair relationships with local entrepreneurs, giving the restaurant a grounded practical base as well as a distinct point of view. The work has been built with patience and focus, and the result is a recognizable line rather than a loud statement.
Today
Today, Klemens Gold continues to lead the restaurant in Großraming as owner and chef, with menus that change ten times a year. Each shift brings a new composition drawn from foraged forest ingredients, the kitchen garden, and house-made ferments, with the seasons setting the pace. The cooking turns wild nature into rich dishes while staying tied to the environment and to fair dealings with local entrepreneurs. The balance is precise: the food remains close to its sources, but the plating and sequencing give it a measured finish.
Signature
Klemens's signature dishes include Black currant and Blood orange. The pairing points to the range running through the restaurant’s seasonal expression: brightness and tension on one side, deeper grounded notes on the other.
Recognition
Klemens's honors include 1 Star, Gault&Millau: 4 Toques, and Falstaff: 3 Forks. Those recognitions sit alongside the restaurant’s changing cadence and its close relationship to the natural world, both of which have helped define RAU – Nature-based Cuisine.
Profile updated July 2026
FAQ
Asked of Klemens
What is Klemens Gold's current role?
As of 2026, Klemens Gold is Owner and Chef.
What recognition has Klemens Gold received?
1 Star.
What is Klemens Gold known for?
Nature-based Cuisine.
