{"id":19575,"date":"2025-01-20T11:23:04","date_gmt":"2025-01-20T10:23:04","guid":{"rendered":"https:\/\/www.shiki.at\/?p=19575"},"modified":"2025-04-10T08:57:11","modified_gmt":"2025-04-10T06:57:11","slug":"sous-chef-patrick-grandits-im-portraet","status":"publish","type":"post","link":"https:\/\/www.shiki.at\/en\/sous-chef-patrick-grandits-im-portraet\/","title":{"rendered":"Behind the scenes at SHIKI: Portrait of Sous Chef Patrick Grandits"},"content":{"rendered":"

\"Sushi<\/span><\/div>
<\/div><\/div><\/div><\/div><\/div>

As a culinary highlight in the heart of Vienna, SHIKI Japanese Fine Dining | Brasserie | Bar<\/strong> is not only a place for extraordinary taste experiences, but also a talent hub for the gastronomy industry<\/strong>. One of these talents is Patrick Grandits<\/strong>, Sous Chef<\/strong> and a key pillar<\/strong> of the SHIKI team for almost eight years.<\/p>\n

Born in 1996 in Vienna, Patrick Grandits<\/strong> already looks back on an impressive career<\/strong> in upscale gastronomy. His journey began at the renowned Gasthaus Flo\u00df<\/strong>, followed by positions at Palais Coburg<\/strong> and a season in Liechtenstein<\/strong>. Since 2016, Grandits\u2014nicknamed \u201cShorty\u201d\u2014has been an indispensable part of SHIKI<\/strong> and a familiar face to all<\/strong>: he started as Chef de Partie<\/strong> and quickly rose to Sous Chef<\/strong>, where he showcases his passion and expertise every day.
“The most talented and motivated Sous Chef”<\/strong> \u2013 none other than SHIKI founder Joji Hattori<\/strong> describes him this way. Hendrik Mergell<\/strong>, Managing Director and Restaurant Manager, also praises Grandits as a \u201cresilient and loyal individual\u201d<\/strong> who is highly respected by both guests and the team. His colleagues add:
“Patrick is not only funny and warmhearted, but also an absolutely dependable backbone for the entire kitchen.”<\/strong><\/p>\n

A Look Behind the Scenes<\/strong><\/p>\n

Although Japanese cuisine<\/strong> defines his daily work<\/strong>, the SHIKI Sous Chef also has a deep love for Italian cuisine<\/strong> and draws inspiration from chefs around the world. A visit to Japan is still on his bucket list, but until then, SHIKI remains his stage for creative excellence<\/strong> and unparalleled flavor experiences<\/strong>.<\/p>\n

When asked about his favorite dish at SHIKI<\/strong>, Grandits explains:
\u201cThe trio of char \u2013 sashimi, tartare, and caviar \u2013 is, for me, the perfect fusion of Japanese elements and local fish. I recommend our 5-course Brasserie menu to friends and guests, as it offers a wonderful insight into our diverse menu.\u201d<\/strong><\/p>\n

Beyond his work at SHIKI, Patrick Grandits<\/strong> brings his passion for precision and aesthetics<\/strong> into his private life as well: whether cooking for friends and family, collecting high-end watches<\/strong>, or his love for distinctive footwear<\/strong> \u2013 he lives the values that also define his work at SHIKI Japanese Fine Dining | Brasserie | Bar: creativity, dedication, and perfection.<\/strong><\/p>\n

\u201cPatrick Grandits is more than just a Sous Chef \u2013 he is an inspiration, a team player, and a central part of the Shiki success story. With his energy and passion, he sets new standards every day and significantly shapes the culinary identity of the house,\u201d<\/strong> says Joji Hattori.<\/p>\n

On the occasion of his eight-year anniversary at SHIKI, Patrick Grandits<\/strong> shares one of his favorite recipes<\/strong>:<\/p>\n<\/div><\/div><\/div>

\"Restaurant<\/span><\/div>
<\/div>
\"ViennaWagyu<\/span><\/div>
<\/div>
\"ALOIS<\/span><\/div><\/div><\/div><\/div><\/div>

TRIO OF SALMON TROUT<\/strong><\/h2>\n

Sashimi, Tartare, and Caviar of local char<\/strong>, served with Ponzu<\/strong>, Momiji Oroshi<\/strong>, Daikon Tsuma<\/strong>, Shiso<\/strong>, and Chives<\/strong><\/em><\/p>\n

Main Elements:<\/u><\/p>\n

    \n
  • Sashimi:<\/strong>
    Slice the char fillet into thin slices, arrange decoratively on the plate, and serve with Ponzu sauce<\/strong> made from Tamari, Mirin, Yuzu juice, rice vinegar, and Kombu<\/strong> as a dipping sauce.<\/li>\n
  • Tartare:<\/strong>
    Prepare a Dashi broth<\/strong> using Kombu seaweed<\/strong> and Katsuobushi<\/strong> (bonito flakes). Dice the char fillet finely and season with a marinade of soy sauce and Dashi<\/strong>. Use a metal ring mold to shape the tartare neatly on the plate.<\/li>\n
  • Caviar:<\/strong>
    For the marinade, combine soy sauce, sugar, Mirin, Sake<\/strong>, and a touch of Dashi<\/strong> until the sugar dissolves. Marinate the char caviar<\/strong> in this mixture for at least 1 hour<\/strong>. Place a generous spoonful on top of the tartare.<\/li>\n<\/ul>\n

    Garnish & Accompaniments:<\/u><\/p>\n

      \n
    • Daikon Tsuma:<\/strong>
      Cut Daikon radish<\/strong> into fine julienne strips and form into a delicate nest. For the dressing, finely chop Umeboshi<\/strong> (Japanese salted plums), dried plums<\/strong>, and red Shiso leaves<\/strong>, then mix with soy sauce, citrus zest, and juice<\/strong>.<\/li>\n
    • Momiji Oroshi:<\/strong>
      Grate Daikon<\/strong> very finely and mix with Kanzuri paste<\/strong> or chili flakes<\/strong>. Serves as an extra seasoning for the sashimi and tartare.<\/li>\n
    • Chive Oil:<\/strong>
      Warm a neutral-tasting vegetable oil<\/strong> to about 60\u00b0C (140\u00b0F)<\/strong>, coarsely chop the chives<\/strong>, and blend both together for 1\u20132 minutes<\/strong> until smooth. Strain through a fine sieve and cool quickly.<\/li>\n<\/ul>\n

      Optional Decorations: Perfect decorative touches include Shiso cress, chives, and other fresh herbs.<\/strong><\/p>\n

      The recipes for Dashi and base sauces can be found in the cookbook<\/em> \u201cThe Art of Shiki.\u201d<\/strong><\/p>\n<\/div>

      <\/div>
      \"\nOmakase<\/span><\/div><\/div><\/div><\/div><\/div><\/p>\n","protected":false},"excerpt":{"rendered":"","protected":false},"author":1,"featured_media":19577,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[171,172,173,160],"tags":[],"class_list":["post-19575","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-infos-en","category-menu-en","category-news-en","category-unkategorisiert"],"yoast_head":"\nBehind the scenes at SHIKI: Portrait of Sous Chef Patrick Grandits - SHIKI Japanese Cuisine - Japanisches Restaurant in Wien<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.shiki.at\/en\/sous-chef-patrick-grandits-im-portraet\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Behind the scenes at SHIKI: Portrait of Sous Chef Patrick Grandits - 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