Alois Traint, Chef de Cuisine

Alois Traint – Precision, Nature, and Japanese-European Finesse

Vienna, October 2025 – Alois Traint is considered one of Austria’s most distinctive and accomplished chefs. As Head Chef of the multi-award-winning restaurant SHIKI in Vienna, he embodies a unique fusion of Japanese aesthetics and European product-driven cuisine – uncompromisingly precise, masterfully crafted, and defined by a profound devotion to detail.

Born in 1970 in Neunkirchen (Lower Austria), Traint began his career with a traditional chef’s apprenticeship and went on to work in some of the country’s most renowned kitchens. Since the opening of SHIKI in 2015, he has shaped the restaurant’s culinary identity together with owner Joji Hattori.

Precision as a Mindset

For Alois Traint, the knife is not merely a tool but an expression of his culinary philosophy. His collection includes more than one hundred handcrafted blades – each treated with the same level of care he gives to the ingredients in his kitchen.

“Cutting is like making music – every cut has its sound and its precision,” Traint said in an interview with Deutschlandfunk Kultur.
This attitude is reflected in his work: precision, clarity, and respect for the product form the foundation of every dish.

Nature as a Carrier of Flavor

Traint is renowned for his passion for herbs, sprouts, and microgreens. His kitchen uses up to fifteen distinct boxes of fresh plants every day – from perilla cress and tagetes to various shiso varieties.

“Every cress, every leaf has its own texture and temperature – they tell a story on the plate,” he explained in an interview with A la carte magazine.
For him, these botanical accents are not decoration but an integral part of a dish’s aromatics and balance.

Cultural Openness and Craftsmanship

Alois Traint sees cooking as a cultural dialogue. His dishes unite the technical precision of Japanese cuisine with the emotional warmth of European dining culture – and occasionally with influences from other worlds. His approach always remains rooted in respect: for the product, its origins, and the guest.

About Alois Traint

  • Born in 1970 in Neunkirchen (Lower Austria)

  • Head Chef at SHIKI Vienna since 2015

  • Known for his Japanese-European fine-dining cuisine, his love of knives, and his herb philosophy

  • Numerous media features, including Deutschlandfunk Kultur, A la carte, Die Presse, Falstaff