As a culinary highlight in the heart of Vienna, SHIKI Japanese Fine Dining | Brasserie | Bar is not only a place for extraordinary taste experiences, but also a talent hub for the gastronomy industry. One of these talents is Patrick Grandits, Sous Chef and a key pillar of the SHIKI team for almost eight years.
Born in 1996 in Vienna, Patrick Grandits already looks back on an impressive career in upscale gastronomy. His journey began at the renowned Gasthaus Floß, followed by positions at Palais Coburg and a season in Liechtenstein. Since 2016, Grandits—nicknamed “Shorty”—has been an indispensable part of SHIKI and a familiar face to all: he started as Chef de Partie and quickly rose to Sous Chef, where he showcases his passion and expertise every day.
“The most talented and motivated Sous Chef” – none other than SHIKI founder Joji Hattori describes him this way. Hendrik Mergell, Managing Director and Restaurant Manager, also praises Grandits as a “resilient and loyal individual” who is highly respected by both guests and the team. His colleagues add:
“Patrick is not only funny and warmhearted, but also an absolutely dependable backbone for the entire kitchen.”
A Look Behind the Scenes
Although Japanese cuisine defines his daily work, the SHIKI Sous Chef also has a deep love for Italian cuisine and draws inspiration from chefs around the world. A visit to Japan is still on his bucket list, but until then, SHIKI remains his stage for creative excellence and unparalleled flavor experiences.
When asked about his favorite dish at SHIKI, Grandits explains:
“The trio of char – sashimi, tartare, and caviar – is, for me, the perfect fusion of Japanese elements and local fish. I recommend our 5-course Brasserie menu to friends and guests, as it offers a wonderful insight into our diverse menu.”
Beyond his work at SHIKI, Patrick Grandits brings his passion for precision and aesthetics into his private life as well: whether cooking for friends and family, collecting high-end watches, or his love for distinctive footwear – he lives the values that also define his work at SHIKI Japanese Fine Dining | Brasserie | Bar: creativity, dedication, and perfection.
“Patrick Grandits is more than just a Sous Chef – he is an inspiration, a team player, and a central part of the Shiki success story. With his energy and passion, he sets new standards every day and significantly shapes the culinary identity of the house,” says Joji Hattori.
On the occasion of his eight-year anniversary at SHIKI, Patrick Grandits shares one of his favorite recipes:
TRIO OF SALMON TROUT
Sashimi, Tartare, and Caviar of local char, served with Ponzu, Momiji Oroshi, Daikon Tsuma, Shiso, and Chives
Main Elements:
- Sashimi:
Slice the char fillet into thin slices, arrange decoratively on the plate, and serve with Ponzu sauce made from Tamari, Mirin, Yuzu juice, rice vinegar, and Kombu as a dipping sauce. - Tartare:
Prepare a Dashi broth using Kombu seaweed and Katsuobushi (bonito flakes). Dice the char fillet finely and season with a marinade of soy sauce and Dashi. Use a metal ring mold to shape the tartare neatly on the plate. - Caviar:
For the marinade, combine soy sauce, sugar, Mirin, Sake, and a touch of Dashi until the sugar dissolves. Marinate the char caviar in this mixture for at least 1 hour. Place a generous spoonful on top of the tartare.
Garnish & Accompaniments:
- Daikon Tsuma:
Cut Daikon radish into fine julienne strips and form into a delicate nest. For the dressing, finely chop Umeboshi (Japanese salted plums), dried plums, and red Shiso leaves, then mix with soy sauce, citrus zest, and juice. - Momiji Oroshi:
Grate Daikon very finely and mix with Kanzuri paste or chili flakes. Serves as an extra seasoning for the sashimi and tartare. - Chive Oil:
Warm a neutral-tasting vegetable oil to about 60°C (140°F), coarsely chop the chives, and blend both together for 1–2 minutes until smooth. Strain through a fine sieve and cool quickly.
Optional Decorations: Perfect decorative touches include Shiso cress, chives, and other fresh herbs.
The recipes for Dashi and base sauces can be found in the cookbook “The Art of Shiki.”
