Gastronomic whiz kid Christian Loisl has been starstruck by Corona. The former cruise ship chef's new dreamboat is a snack trailer anchored in the Gaplast corporate parking lot. The 100-employee company doesn't have a staff restaurant. Now Christian Loisl is an outdoor canteen chef, so to speak, and enjoys a customer base of around 30 Gaplast office staff, employees of neighbouring companies - and elderly gentlemen: people who slip out of their social Corona isolation to treat themselves to lunch at Loisl's fine offerings - and a healthy dose of social warmth at the same time.
Loisl is a storyteller; he has an anecdote for every kitchen trick. His metier is personal contact. A regular guest uses his street cuisine Monday to Wednesday, including exclusive Michelin-starred tips à la Loisl, and implements them at home on Thursdays. Loisl's consultant gene comes through and delights the guest and him as a culinary street worker in equal measure.
It was already a hard dry spell when Corona robbed him of all orders. In addition to regular engagements with Fisch Bäda at the Wiesn and chef training once or twice a year on the Royal Clipper, his main occupation was advising catering businesses. Suddenly, only one needed his advice: Christian Loisl.
How theformer Michelin-starred chef minimizes foodwaste and avoids disposable containers as well as from his exclusive literary dinners gv-praxis subscribers read in the June issue. Read now!