Biography Klaus Piber

Born in Vienna. Graduated from the School of Hotel Management Salzburg-Kleßheim, 1984.

International professional experience and success

First employment: Luxury cruise liner - 13 months, from Hong Kong with stops from USA to South America, as well as Asia and Australia.

First management role – McDonald’s Vienna.

Management Trainee in Hotel Imperial, Hotel Bristol and Palais Ferstel.

A degree course in ‘Hotel Management’ at the Cornell University in Ithaca, New York.

Concept creation and opening of the Food and Beverage department of a 500 “all Suite” hotel in New York, and thereafter Food and Beverage Manager.

Return to Vienna after 5 exciting years in New York.

Complete restructuring of a Food and Beverage department in the Hotel InterContinental Vienna as Food and Beverage Manager.

Concept creation and opening of the Food and Beverage department of the ANA Grand hotel as Food and Beverage Manager.

The first step towards becoming self-employed

1996,  The opening of the restaurant FRANK'S with its new Italian-American Cuisine made from the freshest, purest ingredients, including American steaks.

1999, The opening of the restaurant YOHM with its modern Asian cuisine.

2001, The opening of the restaurant INDOCHINE 21, offering a French-Vietnamese concept, in partnership with Wini Brugger.

2005, The opening of the PURE DAY SPA (together with wife Luz) - an oasis for beauty and well being in the heart of Vienna.

2010, The opening of the Viennese ‘Gasthaus’ concept “Grünauer” in Kansas City, USA.

2010, The opening of restaurant XO Noodles at the Hoher Markt – Fast food made from the purest fresh food.

2012, The opening of INDOCHINE ‘light’ concept for the company Airest in a partnership with Wini Brugger at the new Airport terminal in Vienna Airport.

2012, The location change for the restaurant XO Noodles to the Ringstrassen-Galerien.

2014, The opening of Restaurant MERCADO, offering Latin Inspired Market Cuisine

The name Klaus Piber stands for:

  • Innovative and integrated gastronomy concepts covering location, design, cuisine, and service – even in locations where others have struggled.
  • Extraordinary taste experiences – only the freshest ingredients of the highest quality and finest drinks will be paired with the most atmospheric interior designs.
  • The creation of international concepts which reflect the latest trends brought to locations where not only ‘the business’ but also ‘the concept’ needs to be launched.

Due to continuous travel, predominantly through Asia and the US but also within Europe, enhanced by consistent contacts with partners in gastronomy, all over the world, one can be sure to stay at the cutting edge of international trends with Klaus Piber!