This is an overview of our projects in the hotel industry and gastronomy, which we have realized.

RHIGA Royal Hotel, New York City (1989)

As Food and Beverage Manager, Klaus Piber was responsible for the creation and opening of the entire gastronomy offering within, what was then, New York’s tallest hotel. This ‘five star plus’ hotel in Midtown Manhattan, with 500 suites over 54 floors, required something special to match their already ‘high’ standards. The challenges were met, and a top-class restaurant, elegant bar, and enviable event rooms on the 2nd, 53rd and 54th floor were created. In addition, a novel ‘flying kitchen’ concept for room service was introduced, whereby guests could, via a special food and drinks lift, receive their food and drinks order even faster; a good example of just one interesting solution required to service the needs of this exclusive venue in Manhattan.

ANA Grand Hotel, Vienna (1994)

As Food and Beverage Manager, Klaus Piber was again responsible for the creation and opening of the gastronomy offering in Vienna’s (then) only 5 star hotel, which to this day boasts 3 successful restaurants. Where other 5 star hotels only have 1 restaurant serving all day, Klaus Piber managed to create 3 concepts which he introduced and ran, which are still profitable today, they are: the Japanese restaurant UNKAI, the French concept Le Ciel, and the Café-Restaurant Grand Café - which is open all day. In addition 2 bars and various rooms for events of every kind were also created.

FRANK’s- American Bar & Restaurant & Music (since 1996)

When, in the 1990s, Klaus Piber took the initiative to bring the American way of life to Vienna, in the form of ‘FRANK’s’, the ‘backlash against the burger’ and other ‘fast food’ was widespread!

Klaus Piber managed, due to his tenacious and driven personality and high standards in terms of quality, to convince his guests that American cuisine is not just to be considered as frozen or junk food, but also as a healthy enjoyable meal made from the highest quality produce. This is the reason why FRANK’s has established its position and the reputation that it enjoys today on the restaurant circuit, and why its team is able to continue to convince and retain customers year after year: and all that since 1996!

FRANK’s wins over its customers to its Italian-American Cuisine, made from the freshest ingredients with delicious burgers, pizzas, pasta and succulent air-dried steaks from the restaurant’s very own ‘dry-ageing display area’. With over 200 seats the restaurant offers ample room for parties of every kind. A particular highlight is the yearly ‘Thanksgiving Dinner’ where groups of 6 or more can pre-order their very own whole turkey with ‘all the trimmings’.

Yohm Restaurant – Contemporary Asian cuisine (since 1999)

Klaus Piber helped to pave the path into what was new territory for Vienna at that time (1999); Asian cuisine with a European approach in order to bring the customer closer. Authentic recipes from a variety of different parts of Asia would be brought closer to the European palate by means of carefully setting them in courses and matching them to accompanying world-class wines. The preparation of the dishes would incorporate the European tastes, for example, meat and fish would not be cooked until well done, however just carefully prepared to the point where the meat retained its succulence. For some years now, the restaurant has enjoyed its status as a gourmet restaurant acclaimed with 2 ‘Hauben’ in the gourmet guide Gault Millau. Its 2 ‘Hauben’ status, various other awards from the press, and incredibly positive feedback from customers, make Head Chef, Andreas Fuchs, and indeed the entire team at Yohm proud of its achievements.

Yohm Sushi in Meinl on the Graben (since 2002)

In addition, one of the first ‘shop in shop’ concepts was achieved in ‘Meinl am Graben’. Meinl customers were able to buy freshly made Yohm Sushi made by Yohm Sushi chefs, prepared to order and for the customer’s convenience to be available as ‘take away’ – a winning cooperation still claiming success today!

Yohm Café on the Graben (since 2003)

Since 2003, the outdoor eating area has managed to redefine the concept by adding a Café. With a refreshing appeal and a continuously evolving homemade drinks menu, Yohm Café on the Graben is acclaimed by its clientele.

Indochine Light in Vienna International Airport (from 2012 to 2013)

In partnership with Wini Brugger a ‘Best of Indochine’ concept was created in the new terminal 3 (Skylink) at Vienna International Airport for the company, Airest.

Pure day spa – your urban oasis (from 2004 to 2014)

Klaus Piber, together with his wife Luz, have managed to create the most beautifully designed oasis for the body, mind and spirit in the heart of Vienna - in the highly desirable location of ‘Tuchlauben.’

All the treatments on offer will be tailor-made to suit the individual by our team of experts, who have developed these treatments in order to aid relaxation, help rid the body of stress, detoxify and enhance radiance and beauty. 
Modern cleansing and conditioning treatments to help balance your body, and therefore also your mind, will help to energise one’s spirit and core energy.  Additionally, the Spa Shop offers its customers exclusive products by By Terr, Editions de Parfums, Federic Malle, Rodial, Philip B. and many more, carefully sourced by Luz and Klaus Piber from all over the world and brought to you in Vienna. The concept is as easy as it is difficult: service at the very highest level!

Indochine 21 (from 2002 to 2011)

Klaus Piber, together with partner Wini Brugger, wanted to bring to Vienna a modern version of colonial French-Vietnamese cuisine. The interior would be planned in Hong Kong and made in China, therefore creating a 21st century concept with roots from Indochina.  The concept was an instant success. After 10 successful years, Klaus Piber has parted company with Wini Brugger, who has gone on to re-position and run ‘Indochine 21’ alone.

XO-Noodles in the Ringstrassen Galerien - Fresh Asian Pasta & Bar (since March 2012)

Inspiriert von dampfenden Nudelshops in Asien und integriert in eine elegante Einkaufspassage im Zentrum Wiens, bietet das XO-Noodles ein Fast Food Geschmackserlebnis fern ab des Bekannten. 

Das Konzept ist so einfach wie genial: In 3 Schritten zum frei kombinierten, frisch gemachten Gericht – ob aus dem Wok oder als Hot Pot! Durch Selbstbedienung kann höchste Qualität und Frische auch preiswert angeboten werden. Dazu gibt es knackige Salate und kalorienarme Frozen Yoghurts. Eine schnelle, frisch zubereitete und hausgemachte, asiatische Küche auf gehobenem Niveau erwartet Sie im XO-Noodles!

Außerdem wurde das Konzept so aufgesetzt, dass auch an anderen Standorten die einzigartige Qualität und Geschmack der Gerichte garantiert werden kann.