The New Chef
“You don’t need any frills for great cuisine. Three or four components are enough: a top-quality product, an exceptional sauce, and a perfectly crafted side — topped with fresh herbs!”
T e x t
CLAUDIO HONSAL
P h o t o s
T O N Y G I G O V
The New Chef at
The Bank Brasserie & Bar
Andy Piesche is leading a new era of
culinary craftsmanship — where bold
innovation meets beloved tradition.
BOUILLABAISSE OF FRESHWATER FISH
A tribute to Austria’s lakes and rivers
— delicate and sustainable.
The Bank Brasserie & Bar at the Park Hyatt Vienna has welcomed a new culinary maestro. With the arrival of Andy Piesche, a chef known for his international finesse and heartfelt passion for refined cuisine, the kitchen team has been infused with fresh inspiration since the beginning of the year. Born and raised in Schwedt, Brandenburg, Piesche brings a fresh breeze to the world of elevated brasserie dining — and a style that’s all his own. From Farm Roots to Fine Dining Heights Originally, he had envisioned a life as a farmer, continuing the family tradition on his grandparents’ farm along the Polish-German border. But a last-minute internship in a restaurant kitchen just before graduating from school in Schwedt changed everything. “That was it. A few of my friends started culinary training, so I joined — and suddenly, I found my passion,” he recalls. In 2002, he began his formal training at the two-toque Hotel Krautkrämer in Münster. After graduating, he dove into haute cuisine at Vienna’s esteemed Steirereck, followed by formative stints with Jörg Müller on the island of Sylt and in France’s legendary Auberge de l’Ill under the Haeberlin family. These experiences sharpened his technique and deepened his culinary voice. Back in Germany, he returned to the Restaurant am Aasee, earning two toques in just two years. His time in Alsace laid the foundation for a renewed love of the brasserie — one he now elevates in Vienna. In Austria, the 41-year-old honed his skills further in top Tyrolean kitchens, and most recently, alongside Silvio Nickol at Palais Coburg. In 2025, he stepped into his role as Head Chef at The Bank Brasserie & Bar. “I’ve made it my mission to establish a brasserie-style kitchen here at Park Hyatt Vienna — inspired by all the outstanding kitchens I’ve passed through,
SALT-BAKED BEETS
A signature creation — earthy, elegant, and from the heart.
KARPEN BALLOTINE
A traditional dish from grandma’s cookbook
— with a Viennese twist
HAMACHI CEVICHE
An on-trend sensation,
reimagined with yellowtail kingfish
yet always creating something uniquely my own,” says Piesche. Forget fine dining excess — expect no more than three to four perfectly balanced elements on the plate, as is customary in France. “No fuss. Just a top product, an outstanding sauce, and a beautifully crafted side with a few fresh herbs,” he explains of his understated yet irresistible philosophy. The menu is changed three to four times a year, always seasonally tuned. International Brasserie Meets Soulful Heritage His love for cooking was sparked early — in the countryside, on his grandparents’ farm, where he spent countless hours in the kitchen with his grandmother. Cooking became a passion — and eventually, a calling. One of his most treasured childhood memories? The traditional Christmas dish of Karpfen Ballotine, which he now reimagines in his own brasserie style: paired with elderberry sauce, pickled tomato, and potato. “Every farmhouse cook in Brandenburg knows this dish. And I must say — it’s a hit here in Vienna, too.” Highlights from his menu include his own creation Salt-Baked Beets, and the Bouillabaisse of Freshwater Fish — featuring pike-perch, salmon trout, and crayfish. “Since Austria has no sea access, I wanted to pay tribute to its lakes and rivers with a sustainable French classic reinvented with freshwater fish.”
Head Chef Andy Piesche (center),
surrounded by his driven culinary dream team.
From left to right: Elliot, Sophie,
Andy, Horvath, Luca.
Then there’s the Hamachi Ceviche — in step with international culinary trends: “There’s a real moment right now in fine dining for dishes with yellowtail kingfish. I’ve brought my own vision to that, too.” Each recipe undergoes a meticulous development process. “One tasting for the team, one for the Executive Chef, and a final trial with the General Manager and the service team — that way we gain multiple perspectives before adding anything to the menu.” Yet tradition remains sacred: classics like hand-cut truffle beef tartare, the Viennese schnitzel, and the signature sour cream schmarrn will always stay just the way they are. “These are cornerstone dishes of The Bank — and they should remain untouched.” Once a year, the chef returns to his roots for a holiday in Brandenburg — always returning with fresh inspiration. At home, the toque-awarded chef prefers humble comfort food: “Stuffed peppers, Bohemian dumplings from my wife, or Königsberger Klopse — when they’re properly prepared!” With his vision to reawaken the true spirit of brasserie dining, Andy Piesche gives classics like Pâté en Croûte and Freshwater Bouillabaisse a new spotlight. His cooking fuses the warmth of his rural upbringing with the precision of Michelin level training. At The Bank, guests can look forward to a menu that seamlessly marries tradition with innovation.
