Restaurant Director & Head Sommelier

Lukas Gerges, born 1991 in Lienz (Austria) and grown in a small guesthouse with annexed bakery in located in eastern Austria he was in contact with gastronomy from an early age. After hotel school and various work experiences in Austria, Italy, Switzerland, Germany and Ireland he joined the team at the St. Hubertus as Chef de rang and assistant sommelier. After a few seasons in this position he became assistant Maître. His actual position of Restaurant Manager and Head Sommelier was achieved in Summer 2018.

His love for wines brought him to become IHK Sommelier and the education at the Wine Academy Rust. Lukas began his studies at the Introductory Sommelier Course and Certified Sommelier Course des Court of Master Sommeliers.

Aside from work he loves to practice various sports and you may encounter him by chance on one of the several hikes both in summer and winter.

The service – Welcome and refinement

Counterpart to the kitchen crew is the service team in the restaurant: always kind and with a balanced approach of attention and discretion, the service team guides the guests through the evening. The sommeliers complete the culinary experience with interesting wine suggestions.

Morning - Meeting

9:00 am: Meeting concerning the last evening service takes place between the service team and the kitchen crew and afterwards they start the respective mise-en-place.

Mise-en-place

The restaurant is brought to high gloss: tablecloths are ironed, cutlery and glasses are polished, pillows shaken, lampshades dusted, flowers are arranged.

Evening

Before starting the service, a briefing is held between the kitchen crew and the service team to give a quick outlook of the evening.

A chef's assistant in the kitchen during a meeting A waiter carries a plate during the service Chef's assistant prepare plates at the Restaurant San Cassiano A waiter carries a tray in the Restaurant room