i. Biography
Michael Gubik’s work in Vienna reads as a progression through kitchen hierarchy: line discipline first, then wider control, then executive responsibility. Since 2018, Gubik has served as Executive Chef at Heunisch und Erben in Vienna, Austria, after earlier roles at Steirereck im Stadtpark and Heunisch & Erben. A chef built through repeated service, not shortcuts.
The Climb
Kitchen fundamentals were set early for Gubik in the role of Commis de cuisine / Chef de Partie at Restaurant Kristians Monastiri, where the job would have required pace, accuracy, and the ability to learn service from the inside. That base was followed by Chef de Partie work at Restaurant Artner am Franziskanerplatz (2006–2009), a stretch that points to sustained repetition and the kind of daily practice that sharpens technique. He then continued as Chef de Partie at Restaurant Riegi (2009–2010), before moving to Steirereck im Stadtpark in Wien (2010–2011), a clear step up in the kitchen ladder. The next phase came back at Steirereck im Stadtpark in Wien, this time as Chef Tournant (2012–2015). That role indicates range: moving across stations, filling gaps, and keeping the operation steady when the pass is under pressure. It is a position that rewards adaptability as much as precision, and it usually sits with a chef who can absorb the rhythm of a large kitchen without losing control of detail. By 2017–2018, Gubik had advanced to sous-chef at Heunisch & Erben in Vienna. That post placed him closer to daily decision-making and coordination, bridging the gap between station work and kitchen leadership. The sequence from Chef de Partie to Chef Tournant to sous-chef shows a measured rise through the trade, each role expanding responsibility while building on the last.
Today
Since 2018, Gubik has held the position of Executive Chef at Heunisch und Erben in Vienna, Austria. It is the endpoint of a career shaped by successive kitchen ranks, with earlier posts feeding into the authority required to run the pass, set standards, and carry the operation from above the line.
Recognition
The clearest recognition in Gubik’s record is structural: Chef Tournant, sous-chef, and Executive Chef. Those titles mark increasing scope, from station coverage to kitchen coordination to full leadership. Read together, they show a career assembled through steady advancement, with each post adding another level of responsibility and command.
Profile updated July 2026
FAQ
Asked of Michael
What is Michael Gubik's current role?
As of 2026, Michael Gubik is Executive Chef.
Where did Michael Gubik work before?
Michael Gubik's earlier career included Restaurant Kristians Monastiri, Restaurant Artner am Franziskanerplatz, and Restaurant Riegi.
