On October 15th and 16th, 2025 he will be a guest speaker at the OÖN Digital Days – we asked him in advance for a podcast interview for “Club der Cleveren”.
How would you describe yourself in one sentence?
Dominik Sweet: I see myself as a real innkeeper who loves to eat and drink, be around people and never stop learning.
How did growing up in a pub shape you?
The inn has always been my home. I was constantly surrounded by people, be it the team or the regulars, and that gave me a sense of community. My parents had to work a lot, but they were always present. This is how I learned how important cohesion and openness are.
Was it always clear to you that you wanted to become a chef, or did you also have other dreams?
As a child I certainly wanted to be a firefighter or an excavator driver, but the only thing I was really serious about was gastronomy. My parents showed me the good things about the job and that motivated me. But it was always my own decision to go this route. Eating and drinking is simply my passion.
Which station on your journey has been the most educational for you so far?
Every station was unique because I was able to grow professionally and personally everywhere. My apprenticeship at the Hotel Guglwald was particularly formative. It was a tough time at the beginning, but my dad said that when things are tough, you have to persevere a little. I did that and then it was the happiest and best time. But my time on the season across Austria was also educational. The constant restarts also showed me how important flexibility is. I learned something completely different abroad.
How did you get abroad?
I flew to see Tony Robbins when I was 19 years old. This is the best coach in the world. I scraped up all my money, was in London for four days and wrote down goals for myself. And one of them was: I want to live abroad for a while and learn English well. And once that’s there, when you write it down – that gave me the confidence to just say, “Hey, I’m going to do this now.”
You then went abroad without having a secure job offer. Not everyone would dare to do that.
For me it was clear: It will always work out somehow, as long as you don’t give up. In Copenhagen and Vancouver I simply printed out applications and visited them in person. This experience of jumping into the deep end gave me a huge amount of self-confidence. The cold water doesn’t get any warmer if you wait.
What advice would you give to other young people facing such decisions?
Do it, absolutely! Especially as a young person, you have little to lose and a lot to gain. Writing down goals helps enormously in implementing them. The important thing is to take action and not wait until everything feels perfect.
How did you become a cooking influencer on social media?
It was never actually planned that way, but happened because of Corona and the lockdowns. I started posting my dishes and recipes back then because I just felt like it. This was extremely well received, especially because I was able to make cooking fun for others. Over time it has become more and more an integral part of my life.
How much structure is behind your social media activities today?
The whole thing is now set up very professionally. I have regular shooting days where I create a lot of videos, I work with an agency and plan the content consciously. Even if the spontaneity remains in the posting, this structure gives me the necessary efficiency. It’s a lot of work, and many people underestimate that.
How do you deal with stress and an enormous workload in the kitchen?
Staying calm is my most important principle, no matter how hectic things get. You need a certain level of stress resistance and experience in order not to lose your nerve on Sunday afternoon. There’s no point in screaming or despairing or shaking nervously. This not only helps me in the kitchen, but also in everyday life. Strong nerves and a good team make the difference.
Criticism is often very direct, especially on social media – how do you deal with it?
I like to accept constructive criticism, you can learn from it and improve. But there are also unfair or anonymous attacks that I now let them bounce off of me. The community on Instagram is very positive, but things can be rougher on other platforms. The important thing is not to let yourself get down and to stay honest with yourself.
What is the most important dish that every Austrian should be able to cook?
In addition to classics like Kaiserschmarrn, I think braised dishes are particularly important. There’s a lot of soul food in them and it takes a bit of skill to make them really good. If a braised dish is successful, it is better than any steak. It also reflects the diversity of Austrian cuisine.
What are you particularly proud of and what would you like to pass on to others?
I am proud of having always believed in myself and accepted challenges, no matter how difficult they seemed. For me, sticking with it, getting up more than falling down is the key to success. I can really recommend this to everyone, in every area of life. Just be brave and do it – then anything is possible!
Got a taste? Click here for tickets for the Digital Days. AND: Click here for Dominik Süß’s cookbook!
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Image: ee
Source: Nachrichten
