Mario Schneider is Chef De Cuisine at Restaurant Lingenhel in Vienna. His culinary journey began in the legendary 3 Husaren in Vienna and he was also  under the tutelage of restaurants Schnatti, Taubenkobel and Motto am Fluss. Aside from that that he keeps busy numerous children’s workshops, charity projects that he organises together with his wife Melanie and much more. Currently, he is working on a future-focused project together with his partner David Lamatsch, which deals quite a bit with private cooking.


You work at the moment as Chef De Cuisine at Restaurant Lingenhel in Vienna. How did you start out as a chef, which culinary school did you attend? Why did you decide on cooking as a profession?

Current job- Restaurant Lingenhel 1 Toque, 1 Star restaurant in Vienna. My education began in the legendary 3 Husaren, amazing experience, fantastic time. Learned a lot, but also experienced so many things.


What will you never forget from your first year as a chef?

Unbelievably interesting foods, many countless hours. 


Many careers start off with hard times, where sometimes people think about giving up. Were there such moments in your career, and if so, how did you overcome them? What would you do differently today?

Oh man… of course there were hard times, but in comparison to today, I believe the level of respect was more intense as well as curiosity (can only speak for myself) back then.


Which situations helped in your development as a chef the most?

Faith, interest, drive and family.


What are the best and worst aspects of working as a professional chef? How does the job change a person?

You need to work consistently, stay calm in stressful situations, keep treading your path and always keep your team motivated. The job can change a person a lot, and without the support of my family, I don’t think I could have made it.



As a chef, it’s not always clear if the career is a curse or a blessing: What misperceptions do people often have about the profession?

In the kitchen, other rules prevail, and most people wouldn’t understand. Spending 14 to 16 hours together in one room requires a lot of skill. Most of my friends or acquaintances go home after working 8 hours, but for us, that is just half the day. Saturday, Sunday, holidays or whenever families want to enjoy their time, we are in the kitchen. I think it’s much more intense and emotional in the kitchen compared to other careers.  


What does your job mean to you and what can you share with the younger generation that are thinking about cooking as a profession?

Chefing is an amazing and hard career. Develop friendships like never before, you experience so much and even much more in other countries.


Where else in the world would you like to cook?

Africa, where I can help people with my work. It’s a great shame that people are going hungry in our times and must suffer racism. 


What would you do as a chef, if money were not an issue for a year?

I would travel the world for a year and help people in need and suffering from hunger.


If you were to write a cookbook, what would it focus on?

A children’s cookbook, my creations.



What do you value in the kitchen when it comes to technology?

What is especially important to me and makes foods even more intense is sous vide cooking. Temperatures between 55 and 70 degrees (depending on meat or fish type). The gentle preparation at lower temperatures over several hours provides amazing taste while preserving most of the nutrients of the meats. Nothing escapes an airtight bag ensuring that the meat’s own juices are cooking within and around the meat the whole time. Done right, you have heavenly results. 


Which ingredients and tools are always at your reach?

Fresh regional products as well as meat direct from our farmers is an important aspect of what we do and it applies to all foods we work with be it fish, vegetables or anything else. Especially noteworthy are beetroot, ginger, coriander, chioggia turnip and wasabi.


How important is the team to you?

Without a functioning motivated team we would not be able to accomplish what we do. A very important aspect of the kitchen is respect and teamwork.


Which values count for you in the kitchen?

Silence, precision, fun, discipline. 


Mario, Thanks for your exciting aspects.


My Projects

How it all began…

My wife Melanie and I have 3 healthy and happy children. Since I already had some experience with cooking for children, the idea came up to cook for children that have had a rough start in life. That, together with great cooks was the idea of me and my wife. The Marina restaurant where I was working as the head chef, made the restaurant available so we could start on the project. Our kids as well as the kids working together with top chefs to build a menu, get an opportunity to do great things and have fun doing it! So, we would love to see you join us next time, and if you would like, a small donation to disadvantaged children goes a long way.

Together for sustainability and a better future.


Private Cooking by Mario&David

You have guests and don’t want to cook, but rather enjoy the evening and catch up with your friends?

Planning a small party and want fresh and exciting fare instead of rewarmed catering mush?

Are you having a party that exceeds your culinary skills? Private cooking can embody the enjoyment you are looking for. Whether it is a dinner for two, a workshop, vegetarian cuisine, molecular, cakes and desserts, with private cooking your stress can just fall away.

Be a guest in your own home!

Please contact us, we would love to help in all your cooking aspirations.