Paul Ivić is a pioneering chef widely recognised for transforming vegetable-based cuisine into an expressive and refined culinary experience. Renowned for his exceptional sensitivity to flavour and aroma, he has shaped TIAN’s distinctive approach to vegetarian and vegan fine dining, built on uncompromising quality, ethically sourced produce and a deep commitment to sustainable practices.

Florian Burtscher has worked alongside Paul Ivić at TIAN for nearly 15 years. Over the years, he became Executive Head Chef of all TIAN restaurants and bistros and has played a key role in developing and shaping their shared culinary vision. Together, Ivić and Burtscher have established TIAN as an internationally recognised name in vegetable-based fine dining.

Their cuisine is deeply rooted in seasonality, biodiversity and close relationships with producers. With a root-to-leaf approach, they aim to use ingredients in their entirety, while techniques such as fermentation allow them to preserve seasonal produce and create greater depth of flavour. Together, they continue to explore the possibilities of vegetable-based cuisine while advocating for a more responsible and sustainable food culture.