Since its opening in 2011, chef de cuisine and CEO Paul Ivić has been the major figurehead of the TIAN Restaurant in Vienna. Paul Ivić has completely revolutionised vegetarian cuisine. The Michelin-starred chef transforms organic ingredients into delicious and diverse dishes, with an extraordinary appreciation for flavours and aromas.

In the TIAN restaurant in Vienna – the only vegetarian restaurant in Austria, and one of only five worldwide, to be awarded one Michelin star and four toques by Gault Millau – his refined dishes made solely from vegetarian ingredients and his never-ending quest for quality, fairly produced foodstuffs and sustainability have raised him up to the pinnacle of vegetarian haute cuisine.

An ambassador for conscious nutrition, one of his biggest goals is to raise awareness about foodstuffs that have been genetically modified or poisoned with pesticides. He is also a glowing advocate of biodynamic agriculture.

Born in Tyrol with Croatian roots, Ivić learned his trade in top restaurants in Germany, Austria and Switzerland before settling down at TIAN in Vienna. Meanwhile, he has written three cookbooks (Die vegetarische Sommerküche, 2015; Die vegetarische Winterküche, 2017; and Restlos glücklich, 2021 – all three published in German by Brandstätter Verlag).