The only way to achieve this is to have people on your staff who can connect with people and that connection was one of the key elements to open Koloman, to have a restaurant helmed by a beverage director and a chef who both have been trained in French cuisines and restaurants for many years like Katja and myself where our upbringings and culture are present throughout Koloman. With an open kitchen at Koloman, the excitement is to see the immediate reaction of the diner when wine and food hits the table. The hospitality industry is all about the people and more so in this day and age.
When it comes down to the restaurant and hospitality and people that’s where Katja and myself and the whole team really thrive. That being said you have a vision and a plan to put it on paper and it is a necessity to make a space like Koloman work. I always love to have a concept when I open a restaurant but I don’t like to call my restaurant a concept. Describe your roles and collaboration as Executive Chef/Owner and Beverage Director. There is nothing more exciting for me to offer great food and great service in a New York space that is energetic, fun, and elegant.Ģ. My training has always been rooted in French cooking, which I love, but going back to my early years of cooking in Vienna, I thought it would be magical to put these two cities together and give it a New York spin. The thought process behind Koloman came along many years ago, but through the pandemic it became more and more clear that a restaurant that brings culture, art, and food together from different parts of the world is something that New Yorkers are always known for, especially after a pandemic to bring people together with a restaurant that is this successful, affordable luxury, was a natural thing to do for me. Markus Glocker: After living in NYC for so many years, I always thought about what this city doesn’t have in terms of dining and restaurants. You’ve defined Koloman as a contemporary French restaurant that blends Parisian creativity with Viennese tradition. Meet Markus Glocker, Executive Chef and Owner, and Katja Scharnagl, Beverage Director at Koloman, a French-Viennese restaurant located at 16 West 29th Street inside NoMad’s Ace Hotel.ġ.
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