When we visited Michelin-starred chef Paul Ivić at his famous vegetarian restaurant TIAN in Vienna, he welcomed us into his kitchen enthusiasm. From the moment the olive oil hit the pan, and the scent of roasted pumpkin began to fill the air, it was clear that cooking with Paul isn’t just about food, it’s about values.
“This is a very simple recipe,” he said as he began chopping. “You can make it every day. Recipes should become your own, they only become yours when you add your own input.” For Paul, cooking isn’t about perfection or strict rules, but about curiosity and creativity. “You should never be afraid of cooking,” he added. “You can learn and try everything. Every ingredient, even the type of pumpkin you choose, changes the dish. Sometimes it’s better, sometimes it’s just different.”
As we cooked together, Paul shared how his philosophy toward food is rooted in respect, for people, animals, and the planet. “When cooking, it doesn’t matter if we cook with meat, fish, or vegetables. It is all about the quality of the ingredients that matter, and it is very important that we work respectfully with the people, the animals, and nature. If we see food holistically, we can change a lot. Our eating habits affect our environment, our economy, our social lives, and our health.”
That understanding of food as a connection goes back to his childhood. “I’m in a very lucky position because I have both Austrian and Croatian roots,” he said. “Food was always an exchange of cultures and a way to connect people. My parents and grandparents lived the values we continue at TIAN today, respect, gratitude, humility. They never threw anything away; everything had value.” That lesson, that food is not to be wasted, continues to shape the way Paul cooks today.
As he tossed the sliced fennel into the pan, he smiled. “Many people don’t like fennel, but in this way, you’ll love it.” A few apple slices, a drizzle of vinegar, and just a touch of sugar later, the dish began to come together. Then came a surprise, a small jar filled with what he called ‘the treasures from the pumpkin.’ “For most people, this is garbage,” he said, “but we fermented it. It has an amazing umami flavor. It’s called ‘Garum’, an old Roman process that was done with fish. We make it naturally from pumpkins, from the waste. You see, we don’t have any waste.”
At TIAN, that philosophy extends to every corner of the kitchen. “What some might see as waste, we see as a new opportunity for a dish,” Paul explained. “We work from root to leaf; we use skins, peels, and old prep to create drinks for our homemade juice pairing. It’s about understanding the ingredients deeply and using creativity to make something fantastic.”
This mindset of rethinking what we throw away and using biodiversity as a guide is not just about food; it’s about the future. “If you want food security in the future,” Paul said, “we can only achieve this with sustainable farming — one that ensures animals are kept in natural and respectful ways. We also need to stop big companies from keeping patents on plants. Nature cannot belong to a single person. It must remain free and accessible for all of us.”
Paul has long been an advocate for sustainable food systems and spoke about the topic at the AUSTRIAN WORLD SUMMIT, highlighting how biodiversity is key to resilience. “Biodiversity means food security, health, and prosperity for all of us. If we lose that, we lose everything. We can’t just grow two tomato varieties worldwide, out of ten thousand, maybe five or six hundred will adapt to climate change. That’s what food security means. It’s about survival.”
By the time the simple yet delicious meal, a Roasted Pumpkin with Apple and Fennel dish, was plated—the kitchen was filled not only with the smell of something delicious, but with a deeper reminder: sustainability starts with small choices.
For Paul Ivić, food is an act of connection and gratitude, a way to care for both the planet and each other. “It’s about shaping our future,” he said. And as we shared the finished dish, it was clear that every ingredient, every decision, and every mindful action, no matter how small, truly makes a difference.
