In 2012 at the age of 27, Chef Bernhard Mairinger brought Los Angeles its first taste of authentic Austrian cuisine with BierBeisl restaurant, his highly anticipated solo debut to LA's dining scene. The restaurant offered diners a chance to enjoy traditional Austrian cuisine with a modern twist, in a space that Los Angeles Weekly said “feels as if it could be tucked into a steep street in a mountain town in Austria, or Belgium, or Germany.”
Chef Mairinger was trained in his native Austria and worked in various restaurants and resorts throughout Europe before coming to LA as chef de cuisine at Patina, the Michelin star restaurant, named Best Restaurant of LosAngeles in 2010 by the Los Angeles Times. Other key stations of his young career include: Restaurant Neichel (Barcelona, Spain), Restaurant Da Gianni (Mannheim, Germany), Hotel Zuerserhof (Zuers, Austria), Hotel Alex (Zermatt, Switzerland), Hotel Ashdown Park (East Sussex, UK), Restaurant Vendome (Cologne, Germany) and the Grand Sheraton Sukhumvit (Bangkok, Thailand).
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Zagat Guides recognized the young chef’s talents naming him to their 30Under30 list honoring the rising stars of the Los Angeles culinary scene. Rave reviews soon followed in the Los Angeles Times, LA Weekly and other publications. BierBeisl was named one of the hottest new restaurants by Gayot, Zagat, Esquire, Los Angeles magazine and Angeleno Magazine. The LA Times included BierBeisl on their 101 Best Restaurants list and LA Weekly selected BierBeisl for its 99 Essential Restaurant list. The Hollywood Reporter declared Chef Mairinger to be one of the Most Influential Chefs in Hollywood with an A-list clientele.
National recognition arrived when Esquire Magazine named BierBeisl one of the Hottest New Restaurants in the U.S. and Chef Mairinger was included on the James Beard Award shortlist. Chef Mairinger made his national television debut on The Food Network’s Iron Chef America’s Battle Oktoberfest battling two Iron Chefs, Michael Symon and Jeffrey Zakarian. Chef Mairinger’s BierBeisl was also selected as a feature in the Beverly Hills Centennial cookbook. The Beverly Hills restaurant closed and a search for a new location was initiated.
Chef Mairinger has participated in major culinary events and dinners: the LA Food & Wine Festival, Los Angeles Times The TASTE, the Breeders Cup in Pasadena, and numerous underground and pop up dinners, sausage festivals, and events for the Austrian government. His homemade sausages have been selected as #1 in Los Angeles.
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