Interview with Leopold Ott

Explore the thoughts and ideas of Leopold Ott in this exclusive interview. Discover his innovative vision and creative journey.
 

Interviewer: Hello, Leo! Thank you for taking the time to chat today. Can you start by introducing yourself?

Leopold Ott: Hello! My name is Leopold Ott, and I’m the head chef at Cà d’Oro. I’m now in my third winter season here.

Interviewer: Is there a childhood memory that has particularly influenced your cooking style?

Leopold Ott: Not one single memory, but rather a collection of them. For example, coming home soaking wet after a football match in the rain, eagerly waiting for a hot bowl of soup from my mum. Or those classic Sunday lunches with the whole family – a proper roast with a hearty soup to start. It’s those warm, nostalgic moments that have shaped how I approach cooking.

Interviewer: Has there ever been a dish that turned out to be a disaster? And what did you learn from it?

Leopold Ott: Oh yes – my attempt to create a “Kaiserschmarrn 2.0”. It was a mistake. Some dishes are perfect just the way they are, and trying to reinvent them can take away their essence. Lesson learned: respect the classics.

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Interviewer: If you could invent a completely new kitchen tool, what would it do?

Leopold Ott: It would cook straight from my thoughts. Imagine being able to turn ideas into dishes instantly – no barriers between creativity and the plate.

Interviewer: Is there an ingredient you’ve never used before but would love to try?

Leopold Ott: Absolutely. I’ve had it as a drink but never cooked with it – Kopi Luwak. It’s that unique coffee made from beans digested by civets in Indonesia. It’s something truly special, and I’d love to explore its potential in a dish.

Read the portrait of Leopold Ott - awarded with 17 points Gault Millau and 1 Michelin star.

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Interviewer: What emotion do you aim to evoke most often in your guests?

Leopold Ott: The same emotion that inspires me to cook – childhood memories. I want to take guests back to those comforting, happy moments through the flavours and aromas on their plates.

Interviewer: What’s the most surprising feedback you’ve ever received from a guest?

Leopold Ott: There’s no single standout comment, but a few come to mind. Some guests have compared me to chefs they consider far above my level, which is incredibly humbling. And, once, a guest told me they felt as though they were sitting at their grandmother’s table. That was truly touching.

Interviewer: Is there a dish you’d only cook for one particular person? Who would that be, and why?

Leopold Ott: It would have to be my version of a “goulash pot-au-feu” – a hearty mix of meat, sausages, bacon, quenelles and potatoes. I’d make it for my sister. It’s not something I’d serve in a restaurant; it’s a very rustic, almost indulgent, dish that holds a special place in our family memories.

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Interviewer: Which culinary tradition do you think is underrated and deserves more recognition?

Leopold Ott: Austrian cuisine, without a doubt. It’s full of depth and character, and I’m working to bring it into the spotlight in my own way.

Interviewer: Great. Thank you so much, Leo, for sharing your insights.

Leopold Ott: Thank you – it’s been a pleasure.

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