Bio

Chef Markus Glocker is Austrian born and hotel bred. In Linz, the city that straddles the great Danube, Markus grew up working in the family-run hotel. It was in his aunt’s kitchen, at the foot of her grand apron, where his passion and love of hospitality was born.

After attending culinary school in Linz, Chef Glocker, in search of experience, traversed Europe and America’s finest kitchens.  His culinary adventures took him to Munich’s renowned Restaurant Vier Jahreszeiten, after which he went on to excel at Restaurant Eckart Witzigamann in Berlin and Restaurant Steireck in Vienna. In America, Glocker spent valuable years working alongside acclaimed chefs’ Charlie Trotter in Chicago and Gordon Ramsay in London and New York, which received two Michelin stars during his tenure.

Chef Glocker is celebrated for his elegant and precise attention to detail. His passion and high standards have earned him a coveted Michelin Star, 3-stars from The New York Times, 3-stars from New York Magazine, and in May, 2015, as Executive Chef/Owner of Batard Restaurant in NYC, Glocker was awarded Best New Restaurant in America by the James Beard Foundation.

At Glocker’s Koloman, mentoring is at the heart of his philosophy. He has assembled a team of young, dynamic creatives, and has invited renowned Sommelier Katja Scharnagl to helm Kolomon’s wine program. Ms. Scharnagl was born in the Wachau Valley of Austria and grew up working in the family winery. Most recently, Ms. Scharnagl was a member of the renowned Sommelier team at Le Bernardin, a 3-star Michelin and 4-star NYT awarded restaurant.