CHEF MARCEL BIRÓ
"For me, the ability to work with food is a privilege never to be taken for granted." — Chef Marcel Biró
The Kitchen's of Biró
Marcel Biró was born in the former East Germany in 1973. He began cooking with his chef/restaurateur father at the age of six and entered culinary school at the age of 15. By 21, Marcel was a European certified chef instructor, teaching aspiring chefs by day and cooking in Michelin-starred restaurants by night. At 24, he became one of the youngest chefs in European history to attain the title Master Chef de Cuisine.
Acclaimed for winning several coveted European awards and for his dedication to demystifying classic cuisine, Marcel worked in France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and Lichtenstein before coming to the US in 1999. He has cooked at several internationally acclaimed restaurants including Emile Jung's three-star Michelin Au Crocodile, toured Europe with Olympia Master Chef François Geiger, and was personal chef to German Chancellor Helmut Kohl.
Says Marcel, "My East German roots left an indelible mark on my career. It was in the challenges of creating unique dishes with limited products and equipment that my creativity was born. It was in working with only the produce we could grow ourselves that I developed an appreciation for seasonal cooking. And it was in experiencing food as a precious commodity that I learned to respect and conserve it, and why today, 15 years after reunification, I still love experimenting with a wealth of exotic ingredients. For me, the ability to work with food is a privilege never to be taken for granted."
"I considered working in computers or in my mother's business of fashion, but I knew even then that I was meant to be a chef. Cooking is in my blood.."
— Chef Marcel Biró
One of the youngest chefs in European history to achieve the title Master, Marcel Biró is acclaimed for winning several coveted European awards, for his accomplishments in Michelin-starred restaurants, and for his dedication to demystifying classic cuisine. As a European Certified Chef Instructor, Biró has fed those with a hunger for professional culinary knowledge throughout France, Germany, Switzerland, Austria, Spain, Hungary, Italy, and the United States.
He has worked at internationally acclaimed restaurants including Emile Jung’s three-star Michelin Au Crocodile, toured France with Olympia Master Chef François Geiger, and was personal chef to German Chancellor Helmut Kohl. Biró Restaurant and Wine Bar is his flagship restaurant in the US, and the Marcel Biró Culinary School is his first cooking school worldwide.
Combining the unrehearsed spontaneity of a reality series with the comprehensive culinary instruction of a traditional cooking show, The Kitchens of Biró is a 26-episode series that provides a candid, behind-the-scenes view into the restaurant, culinary school, and home kitchens of Marcel Biró and Shannon Kring Biró. A young couple dedicated to culinary excellence, the Birós and their staff allow viewers to share in their professional struggles, successes, and secrets, exposing the sacrifices and triumphs inherent in the culinary field.
Each episode begins at the Marcel Biró Culinary School, where Marcel prepares two amuse-bouches, appetizers, soups, salads, entrees, or desserts. Viewers are then taken to Biró Restaurant and Wine Bar, where the rawness of Marcel's world - the restaurant's back-of-house - is captured in color and black-and-white cinèma vérité with a bed of techno music. In contrast, the refined elegance of Shannon's world - the front-of-house - is portrayed in crisp, steady beauty shots with an ethereal backdrop of classical music.
Each episode contains two quick tips that provide simple technique, cookware, or ingredient guidelines that yield extraordinary results, as well as suggested wine pairings for the episode.
With food its star, The Kitchens of Biró concludes with actual restaurant guests critiquing menu items prepared at the top of the show. It airs nationally on PBS.
Located on the shores of Lake Michigan in Sheboygan – two hours north of Chicago – the Birós opened Biró Restaurant and Wine Bar almost two years ago and have been met with great success. Additionally, the Birós just opened their second restaurant, and a restaurant with Spanish-Asian influence, and are poised to expand into metro markets in mid-2005.
The show has already debuted in such markets as New Jersey, Illinois, Wisconsin, Texas, Wyoming, Ohio, Oregon, Washington D.C. and Miami, among others and will begin in New York City, San Francisco and other major markets in November.
As one of the youngest chefs in European history to achieve the title of Master Chef at the age of 24, Marcel is acclaimed for winning several coveted European awards, for his accomplishments in Michelin-starred restaurants and now, at age 31, his own reality cooking show.
Additionally, their first book title, Biró: European-Inspired Cuisine, is a companion to the television series and their culinary businesses and will be released in March 2005. Chef Biró can offer valuable insight and expertise on a variety of cooking and food topics including current trends and recipes.
Recipes by Chef Biró
These Recipes are Free to copy for personal use.
"...today, 15 years after reunification, I still love experimenting with a wealth of exotic ingredients."
— Chef Marcel Biró
Cookbooks Authored by Chef Biró
European-Inspired Cuisine is companion book to the nationally broadcast PBS reality cooking series "The Kitchens of Biró," the cookbook offers a candid, behind-the-camera look into the restaurant, culinary school, and home kitchens of Marcel Biró and Shannon Kring Biró
SpanAsian cuisine is where the elegant simplicity of Asian cooking meets the straightforward rusticity of Spanish fare. In SpanAsian cuisine, earthy tapas and colorful sushi take their place next to crispy tarte flambees and simply luxurious soups. It's a wonderful blend of ethnicities and flavors.|