Vitus Wi kler a d Lia Kiss at the Vie a lau ch of Sig atures, JRE Austria’s ew book o moder Austria cuisi e. Photo: Gergő Pejkó How Austria Tastes Today: Lighter, Fresher, More Perso al If you wa t to u dersta d Austria fi e di i g right ow, start here — with Sig atures, a ew book that bri gs together 42 chefs, 42 stories, a d a whole lot of perso ality. Vitus Wi kler, freshly crow ed Koch des Jahres by Gault&Millau a d Preside t of JRE Austria — the Austria bra ch of Jeu es Restaurateurs — represe ts a ge eratio that cooks with i sti ct a d style. Part cookbook, part portrait collectio , Sig atures peeks behi d the kitche doors to reveal what truly drives Austria’s culi ary voices today. We met Wi kler at the Vie a lau ch of Sig atures to talk about taste, perso ality, a d why joy might matter more tha success. Part of the JRE Austria team at the Vie a lau ch of Sig atures Photo: Gergő Pejkó Whe you look at Sig atures ow — what feeli g hits you first? Pride, curiosity about the reactio s, or simply joy to see it out i the world? Vitus Wi kler: Ho estly, it feels a little like Christmas mor i g. This book took two years to create — the photos, the stories, the coordi atio — a d holdi g it ow gives me a huge se se of pride. My heart jumps a little every time I ope it. I’m excited to fi ally share this “masterpiece” with people who care about Austria culi ary culture. Whe you were worki g o this book, were you thi ki g more about the people or the food? VW: You ca ’t separate the two. A dish is always the expressio of the perso behi d it. Their memories, how they grew up, what shaped them — all of that comes together o the plate. Sig atures is really about the perso alities behi d the food. What makes a dish truly yours — the recipe or the emotio behi d it? VW: Always the emotio . Childhood experie ces, early tastes — these thi gs stay with you. Our dishes are like small sig atures of who we are. How does Austria taste right ow? VW: Se satio al — a d much lighter tha people expect. The you ger ge eratio cooks fresher, healthier, more moder food. Austria cuisi e is evolvi g. It’s ot just Wie er Sch itzel a d Kaiserschmarr a ymore. The book. Photo: Gergő Pejkó What do you hope people feel whe they taste your food? VW: My perso ality — especially my love of herbs. Food is medici e for the body, i spiratio for the mi d, a d balm for the soul. It should simply feel good. Do you g chefs challe ge you — or keep you you g? VW: They keep me you g. What co ects the 42 chefs i this book is ’t tech ique — it’s huma ity. We work together, party together, e joy life together. That’s the spirit of JRE. Photo: Gergő Pejkó Not to sou d provocative, but — is fi e di i g getti g too serious, or just smarter? VW: The term “fi e di i g” sou ds a bit dusty. But the future is the opposite: relaxed, warm, like bei g at home — o ly without havi g to wash the dishes. Great food, great atmosphere, o& bsp;stiff ess. Which i gredie t ever gets old for you? VW: Herbs. Especially wild herbs. They’re the purest flavour you ca fi d i ature. What do people still get wro g about Austria cuisi e? VW: That it’s heavy a d old-fashio ed. It’s ot. Austria cuisi e is becomi g lighter, fresher, more focused. We’re i the middle of a real evolutio . Do you thi k there’s a recipe for success i gastro omy — or is it more importa t to e joy it? VW: E joy it. Always. Joy comes first. Success follows aturally. & bsp;