Q&A with Markus Glocker, Executive Chef & Partner of Koloman in NYC
Markus Glocker, Executive Chef and Partner of Koloman | Photo: Nick Johnson
Since opening in September 2022, Koloman has racked up acclaim for its meticulous, yet simple and modern approach to Austrian and French cuisine served in an elegant, design-forward setting adjacent to the Ace Hotel New York in the space once occupied by the Breslin. It makes sense why there’s so much buzz around Koloman, as its Executive Chef & Partner Markus Glocker is no stranger to running successful culinary establishments, like his former NYC restaurant Bâtard, which earned a three-star rating from The New York Times, three stars from New York Magazine, and a Michelin star. There will be no surprise to see Koloman continue to earn more recognition in the coming months for its contribution to the re-emergence of the NoMad area as one of NYC’s preeminent culinary neighborhoods.
At Koloman, Chef Glocker‘s background in high-end dining is fully on display in dishes like the Fine de Claire oysters served in a custom made wooden tray, along with a sweet and sour Gölles asparagus vinegar spritzed atop the oysters, in place of a typical mignonette accompaniment. Traditional French fare, like the Salmon en Crôute, is modernized and lightened by Glocker’s keen direction, using salt cured salmon with a scallop and parsley mousse, and a beetroot-based sauce. Chef Glocker’s ability to crystallize traditional French and Austrian cuisine into a simple and precise version of itself is something to behold – Gastronomer is thrilled to share more of his perspectives in our next “Chef Q&A.”
Q: What is one of your favorite dishes currently on your menu and how did you conceptualize it?
“A dish that excites me is our Bone Broth dish on the lunch menu which features Viennese garnishes like Frittaten (thinly sliced savory pancake) root vegetables, and lovage. I grew up eating this dish and it is versatile in that it can be enjoyed at any time of the day and is suitable for that. It is simply delicious and is comforting in every way. This is my Austrian take on a Japanese ramen dish.”
Dry Aged Bone Broth | Photo: Nick Johnson
Q: How do you find inspiration for new dishes?
“I find inspiration all around New York, what better place to be inspired by music, art, and design than New York.”
Interior of Koloman (Courtesy of Koloman)
Q: Which global destination excites you the most from a culinary perspective and why?
“Tokyo, Japan - I’m a big fan of refined simplicity, discipline, and culture. How exciting is it to have one thing on the plate and know it’ll be the best bite you’ll ever have, there’s not many places on earth you can experience that.”
Fine de la Baie Oysters (Courtesy of Koloman)
Q: What is your favorite "non-traditional" piece of kitchen equipment and how do you use it when you cook?
“Yakitori grill. The heat coming off binchotan charcoal, a Japanese charcoal, is unmatched to cook any type of protein or vegetable. For me, the best way to finish proteins or veggies in a unique way is to simply charr, slightly smoke, or just warm it up, which gives it a distinct flavor of the binchotan charcoal you will immediately identify.”
Mushroom Risotto | Photo: Nick Johnson
Q: What is one piece of advice you'd give to those starting their culinary careers?
“Have thick skin. Listen to everything, but don’t take everything to heart.”
The Kitchen at Koloman | Photo: Nick Johnson
