i. Biography
Coming Up
At Mraz & Sohn in Vienna, Lukas Mraz cooks from a plain set of rules: respect the product, waste less, and use the whole ingredient. The kitchen line is shaped by sustainability in practice and by a nose-to-tail method that leaves room for every part to earn its place on the plate. When he says, “It’s just my way of cooking,” the line reads less like self-mythmaking than a working description of the craft. The restraint is the point; the food lands through precision, not ornament.
Where They Are Now
As Head Chef at Mraz & Sohn, Lukas Mraz leads a kitchen where pace and discipline are matched by a clear idea of what the food should do: stay direct, stay legible, and let flavor carry the argument. The cooking is built around simplicity that still registers on the plate, with familiar elements handled in a way that sharpens their identity rather than covering it. There is confidence in that approach. The ingredient does the heavy lifting; the chef’s task is to keep the line clean. "It’s just my way of cooking," Mraz says, and the phrase is useful because it points to method rather than pose. In that method, sustainability and nose-to-tail cooking are not side notes but part of the structure of the kitchen. They show up as respect for ingredients, care in trimming and use, and a preference for working fully with what is there. The result is a style grounded in economy and control, with enough generosity to keep the food approachable. Mraz’s own shorthand for the food at Mraz & Sohn is equally plain: "We take something simple make it very tasty understandable for everybody, maybe with only two or three ingredients." That is a precise description of a kitchen that values clarity over clutter. The idea is not to chase complexity for its own sake, but to make a few elements read cleanly and taste fully. The confidence comes from knowing that a small number of ingredients can carry a plate when they are handled well. "For me, it really is the best sausage stand," Mraz says, and the line places the kitchen in a register that is informal, direct, and rooted in appetite. It also explains the tone of the cooking: food meant to be eaten without ceremony, but not without thought. The humor is part of the voice, yet the point remains craft first — food that feels immediate, works hard, and leaves a clear impression.
Profile updated August 2026
FAQ
Asked of Lukas
What is Lukas Mraz's current role?
Lukas Mraz is head chef.
What is Lukas Mraz known for?
Respect for the product, sustainability in the kitchen, and the nose-to-tail method.
