Born in Styria, Gerhard Lindner already knew as a young boy that he would become a chef. At the tender age of three, he stood by mother’s side in the kitchen, eagerly helping her prepare delicious dishes.

After a traditional apprenticeship as a chef and waiter in Graz, he was soon drawn to the wider world.

He moved to Vienna at the age of twenty to run his first kitchens, and at twenty-three to the fifth district of Vienna to work as head chef at the Stöger restaurant for almost ten years, learning and living Viennese cuisine from the ground up.

He also cooked at major events such as the film festival at Vienna’s Rathausplatz, Formula One, the Donauinselfest and at many catering events. But the journey did not end there, with trendy venues such as d.a.s. Hungerberg in Grinzing and Motto am Fluss following suit.

From a sausage stand to a gourmet restaurant – I have seen and experienced it all.

This was followed by a change of heart, a switch to the other side of the gastronomy business, sales. He quickly became regional sales manager and the market leaders took a liking to him. At RATIONAL, the world market leader for modern cooking technology, he got to know the kitchen of the future, which reignited his passion for culinary experimentation.

When he heard that his friends Fanny & Christian Metzger were looking for a successor for their “butcher’s shop”, he knew it was now or never!

And so it was that he became the new operator of the restaurant at Linzer Straße 179. He was to be primarily responsible for the continued existence of the former inn “beim Hugo”.

From the very beginning, Gerhard Lindner used state-of-the-art cooking technology from RATIONAL in the Lindbergh kitchen, making him a kitchen pioneer in Austria. In several process-controlled combi-steamers called “Self Cooking Center” and a “Vario Cooking Center”, THE multifunctional cooking appliance for boiling, frying and deep-frying, the required cooking cabinet climate is always perfectly controlled, resulting in outstanding food quality. You will like it!

Reduced nutrient and vitamin losses
Due to the high steam content in the cooking chamber air and the relatively short cooking time, far more nutrients and vitamins are retained than with conventional cooking methods.

Food stays exceptionally fresh in the combi-steamer
As the food does not float in the water, but the moisture only circulates in the air, the color and taste are optimally preserved. In addition, fat and salt can be largely reduced – a welcome bonus in terms of a healthy diet! Microwave in the Lindbergh? Not a chance! A little logistics and the best combi-steamer in the world guarantee perfect, nutritious results – never the same as outdated, ingredient-destroying micro-wave appliances – there is no such thing at Lindbergh and never will be!

Despite the initial prophecies of doom – remember THE report that a few days after the opening (a really famous food critic called Christoph W. would turn in his grave reading it…) a not entirely unknown (smear) finch, er, a “sparrow whistling from the rooftops” tried to write (thanks again dear scribbler of yore, your satirical report made thousands of guests curious and anyone who has been to the Lindbergh once comes back again and again! 🙂 :

OF COURSE the baked goods also come out of the hot fat in the Lindbergh, souffléed and crispy – but not from a pan, but from the aforementioned “VarioCookingCenter” from RATIONAL.

But if someone does not tolerate conventional deep-fried food, they are welcome to let us know at any time, then they will get their quoted “double from the hot air dryer” with a clear conscience, low in fat and free of complaints 🙂