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Hotel Imperial, a Luxury Collection Hotel, Vienna
Kaerntner Ring 16 · Vienna1015 · Austria 
· Phone:
(43)(1) 501100
· Fax:
(43)(1) 50110 410

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Schnait & Speiser - Imperial Chefs at OPUS restaurant Vienna

The new gastronomy: Light variants of Austrian-style cooking blend exquisitely with current global trends, served in modern interpretations of superb design and taste. Prepared with premium regional products, exceptional creativity, and aesthetic skill, each meal turns into a unique, mouth-watering experience, be it lobster, turbot, or pigeon. Two Gault Millau toques and, as of 2016, one Michelin Star confirm the culinary expertise of the Imperial Chefs at Restaurant OPUS and the premium quality of all of their ingredients.

Executive Chef Rupert Schnait

The Executive Chef with a liking for wild boar goulash and greaves dumplings, gained international experience at the noble Amstelhotel in Amsterdam in the eighties, when he assisted in the coronation ceremony of Queen Beatrix as Sous Chef. In 1984 he worked at the Hotel Glocknerhof in Heiligenblut and later at the City Club near Vienna, before he returned to his roots at the Hotel Bristol, where from 1989 he pampered hotel guests as Executive Chef.

Sous-chef Stefan Speiser

He has gathered valuable international experience during his time at the Hotel Kulm in St.Moritz and the Lisl Wagner´s Landhaus Bacher, to name two of his many stations. He explains us: “The dishes of OPUS Restaurant Vienna are influenced by the classic Mediterranean kitchen. We only use products of superb quality from producers we trust.”

Executive Chef Rupert Schnait summarizes: “We pamper our guests in our revitalized venues with dishes from traditional Austrian cuisine to gourmet delicacies. We put great value on the presentation of our dishes, which reflect the luxury and modern ambiance of OPUS - each course becomes an experience.“