Thomas Pedevilla

The Path

Training at Hotelfachschule Meran gave Thomas Pedevilla the base many kitchens still look for: discipline, precision, and a working vocabulary that can hold under pressure. That foundation carried into his years at Edvard, Palais Hansen Kempinski in Vienna (2018–2023), where he led the kitchen as Head Chef and chef de cuisine until 2023. In that role, Pedevilla’s name stayed attached to a fine-dining room defined by control, timing, and a clear sense of place. Today, Private Chef work for events and private dinners shifts those same standards into a more immediate setting, where service is measured less by volume and more by exactness from plate to plate.

The Work Today

Seasonality and travel sit side by side in Thomas Pedevilla’s references. He has said, “I like to be inspired by nature and the seasons in Europe. On the other hand, I get a lot of impulses from my travels, exotic markets, and simple street food.” Read as kitchen practice, that means a style built from two registers: restrained use of what the season gives, and the sharper edge of markets and street food. The work stays open to contrast without losing discipline. He has also said, “I am very proud of what my team and I achieved in the last few years. The beautiful moments I was able to experience are priceless to me.” In trade terms, that points to the less visible part of the job: the pressure shared across service, the standards held over time, and the value of a kitchen run well enough that the results stay with you.

Signature

Fake Razor Clams, Venison with raspberry crust, Pork Wellington, and Potato crumble make up Thomas Pedevilla’s signature dishes. The set shows a kitchen working across reference points: one dish uses a name that plays with expectation, another brings sweetness against game, another leans on the formality of a classic Wellington, and Potato crumble returns to a more elemental register. Together, they suggest a kitchen comfortable with structure, but not limited by it.

In Their Words “I like to be inspired by nature and the seasons in Europe. On the other hand, I get a lot of impulses from my travels, exotic markets, and simple street food.”

Acclaim

His work at Edvard in Vienna as chef de cuisine is the main role associated with his career.