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There is a saying that you are only a "real" Viennese when you are a so-called „Zugereister” – a multicultural person: His ancestors come from Germany ,Hungary and Italy. The roots of his family go back to the 15th century.

He is surpassed only by his sweetheart - Franziska Contessa von Chizzola, descended from one of the oldest, traditional Italian noble families, who have played a major role in shaping the history of the city and countryside around Brescia in northern Italy.

The name Chizzo goes back to the expression Sippe. This prompts the parallel with Kitzbühel. The name Kitzbühel is derived from Chizzo in its foundation in the 12th century. The Chizzola family, however, finds its first mention as early as the 2nd century AD - documented in the 11th century. Wikipedia: Giacomo Chizzola

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Professional career

He spent his school years in the Order of the School Brothers. When parents have their own business, one almost always expects the children to follow the father's path. At the age of 14, he therefore began an apprenticeship as a plumber and heating engineer.

Quick as everything in his life, he was the youngest master craftsman in Austria at the age of 18, after passing the master craftsman's examination.

Shortly afterwards, he began studying at the higher technical training institute for heating and sanitation in Karlsruhe. After successfully completing his studies, he held responsible positions in the purchasing department of several German companies.

As he always tried to separate private and business in his life, he did not return to his parents' company, but started at Bankhaus Schoeller as head of purchasing and was responsible for many large construction sites there, including Steyr Nigeria

Before he thought about his career in gastronomy, he worked for one of the largest construction companies in Austria - Mischek Bau. He was also instrumental in the founding and opening of Wohnwelt in Vienna, the first and largest DIY store in Europe at the time.

At the age of 33, Ludwig R. Killermann returned to the roots of his family, who had been cultivating hospitality for 400 years as innkeepers in the Upper Bavarian region.

In 1980 he opened the "Killermann" in Perchtoldsdorf near Vienna. With this new concept of a Heurigen restaurant, he was one of the co-founders of the "new gastronomy" in Austria.

In 1982, his Heurigen restaurant was listed as the first Heuriger in Austria in the French restaurant guide Gault Millau.

In 1985, the French restaurant guide Michelin was published for the first time in Austria. Here he was named alongside two of the traditionally most famous houses in Austria's gastronomy: the Hotel Imperial in Vienna and the Goldener Hirsch in Salzburg.

In 1988 he received the award and the title: "Heuriger of the 20th Century" in Gault Millau, as the only restaurateur in Austria to this day.

In 1989, at an invitation to the "German Chef of the Year" award in Munich, the culinary pope Paul Bocuse named Luki Killermann one of the five most innovative restaurateurs in Europe.

In 1995 he sold his Heurigen restaurant and withdrew into private life. In 1996, his friends brought him back to the restaurant business.

Until 2000 he had a new "little" Heurigen in Maria Enzersdorf near Vienna, which was considered a haven of peace for friends and opinion leaders from business, politics and society. After that he ended his successful career in gastronomy forever.

2000 - 2002 he worked as a lobbyist and strategy consultant for the Ministry of Economy and Tourism, Project House Austria. In 2009 he was co-founder and strategy consultant of the occupational therapy practice "killermann-ergo", owned by his wife - one of Switzerland's leading institutes for pain therapy in Bülach near Zurich. www.killermann-ergo.ch

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