Markus Glocker

@giuseppetentori @WCKitchen @PaulKahan @ebkphoto @chefmarcmurphy @chefkarlahoyos @LievSchreiber @chefjoseandres Biggest respect chef!!

Day 1 - Humbling experience cooking with @wckitchen for Ukrainians crossing the Polish border. I’m honored to be of service during this extremely poignant time in history. @tony__priolo @paulkahan @ebkphoto @chefmarcmurphy @chefkarlahoyos @lievschreiber @chefjoseandres

On today's episode of the TASTE Podcast, we talk to pastry chef @pichetong (the man behind our generation's obsession with salted caramel) and @MarkusGlocker of Augustine and Bâtard. tastecooking.com/taste-podcast-…

We're rushing to Augustine at @TheBeekmanHotel to try Chef @MarkusGlocker's new Kaffee & Kuchen menu that's said to add Austrian accents to the restaurant’s menu. See you there! Cc: @grubstreet grubstreet.com/2019/05/the-gr…

This was unbelievably delicious 🤤 #souffle #dessert chef @markusglocker at augustinenewyork Augustine Restaurant at @TheBeekmanHotel a thompsonhotels #foodporn #AustrianFood #FrenchFood #playingtourist #Manhattan… instagram.com/p/BzE-lIcJJiO/…

Before & after. We destroyed #dessert 😂🙌🏼 thank you so much Robert & chef @markusglocker at augustinenewyork Augustine Restaurant at @TheBeekmanHotel a thompsonhotels #foodporn #AustrianFood #FrenchFood… instagram.com/p/BzE_ByFp0sJ/…

Kick off #NYCRestaurantWeek with an intimate dinner and conversation with chef @MarkusGlocker at Michelin-starred @BatardNY. A Priceless® experience from @Mastercard priceless.com/culinary/produ…

Birthday dinner dreams do come true 🥰From triple crème 🧀🧀🧀soufflé to schnitzel so delicate and delicious it was devoured in seconds and so much more...😍Thank you @markusglocker augustinenewyork for every bite and… instagram.com/p/BzcDqBHA22v/…

Vienna meets Paris augustinenewyork . . . #vienna #paris #nyc #augustine #financialdistrict #downtown #simplicityrefined #glockercooks @ Augustine instagram.com/p/Bnq7rLZB8UY/…

Supporting Fair Kitchens finedininglovers.com/blog/news-tren…

Worth reading! plateonline.com/chefs/fair-kit…

“People embrace guidance” is one of the first significant recollections I have of my mentor, who strongly influenced me when I was 21 years old. Having worked in kitchens since the age of… instagram.com/p/BjgFbuBBiTr/…

“Chefs rarely create a dish entirely on their own”. I am so grateful to work in a highly diverse environment, where great part of our success stems from the convergent cultural… instagram.com/p/BjN185kBY-D/…

@PerryJuDo4ever @GordonRamsay And even though you have a reputation as a loudmouth, abrasive “bad boy”, the most sane kitchen my spouse ever worked in was yours (& those run by your mentees). Shoutout to @MarkusGlocker

The dish: Hamachi with Korean seaweed-wasabi crust, fermented barley and… instagram.com/p/BgfHaTrHL0X/

Precision & accuracy is a must when working with seafood. . . glockercooks 🎥 @wfrancisb2003 @IWC… instagram.com/p/BgfEfssnlE_/

Working with seafood is definitely a passion of mine. . glockercooks 🎥 @wfrancisb2003… instagram.com/p/BgfAMIoHrkq/

#Repost @markusglocker ・・・ Topfen Palatschinken my way! Working on our collaboration dinner for… instagram.com/p/BgGuORYnCii/

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RT #perfectlyplated partners @chefsroll @MarkusGlocker have an awesome new series! check it out! twitter.com/cindycrater/st…