Join us to celebrate Christmas and New Year's Eve. Click here for special menus.
Join us to celebrate Christmas and
NEW YEAR’S EVE. Click here
for special menus.



Koloman bridges two worlds: turn of the century European cafe culture with the energy of today’s New York.

The restaurant is a collaboration between
EHV International and Chef-Partner Markus Glocker.


Chef-Partner Markus Glocker



Chef Markus Glocker is Austrian born and hotel bred. In Linz, the city that straddles the great Danube, Markus grew up working in the family-run hotel. It was in his aunt’s kitchen, at the foot of her grand dirndl, where his passion and love of hospitality was born.

After attending culinary school in Linz, Chef Glocker, in search of experience, traversed Europe and America’s finest kitchens. His culinary adventures took him to Munich’s renowned Restaurant Vier Jahreszeiten, after which he went on to excel at Restaurant Eckart Witzigmann in Berlin and Restaurant Steirereck in Vienna. In America, Glocker spent valuable years working alongside acclaimed chefs’ Charlie Trotter in Chicago and Gordon Ramsay in London and New York, which received two Michelin stars during his tenure.

Chef Glocker is celebrated for his elegant and precise attention to detail. His passion and high standards have earned him a coveted Michelin Star, 3-stars from The New York Times, 3-stars from New York Magazine, and in May, 2015, as Executive Chef/Owner of Batard Restaurant in NYC, Glocker was awarded Best New Restaurant in America by the James Beard Foundation.

“If my hotelier origins have taught me anything, it is that we are all travelers. From every walk of life we gather together over food and drink in the glow of the light to share our stories: our hopes, our travails, our dreams. This is my contribution to the dance.”

--Markus Glocker

Beverage Director Katja Scharnagl


Katja Scharnagl is helming Kolomon’s beverage program. Katja was born in the Wachau Valley of Austria and grew up working in the family winery. Most recently, Ms. Scharnagl was a Chef Sommelier at Le Bernardin, a 3-star Michelin and 4-star NYT awarded restaurant.







Design & Inspiration


The name of the restaurant refers to Koloman Moser, who was among the foremost artists of the Vienna Secession movement. Moser was a co-founder of the Wiener Werkstätte, which had a profound impact on twentieth century design and cultural life in Europe. We are inspired by the elegant simplicity and enduring appeal of Moser's vivid designs and wanted to echo the spirit of turn of the century European cafés, which were vibrant meeting points for food, community, and ideas.

Many of the light fixtures in the space are original designs by Koloman Moser and Josef Hoffmann, and crafted in the Woka workshops in Vienna, using the original tools and Werkstätte design of the 20th century. The designer’s signature motifs can be found in unexpected places through the restaurant, inset into the sides of banquettes, imprinted in columns. Fabrics in Secessionist patterns from archived design were woven at the Gainsborough Silk Weaving company.
 
The restaurant was designed by Russell Sage Studio. 
Design by All Good 
Photography by Nick Johnson