Entrepreneur and gastro-visionary Martin Ho in exclusive conversation about the connection between art and culinary arts, plans for the future, and his image as the "bad boy" of the Viennese chic scene

Gastronomer, art dealer and gin producer - you are a man of many professions. What title would you use to sum that up? Perhaps the term &quot;jack-of-all-trades&quot;?

Martin Ho: &quot;For me, art and culinary arts are inseparable. They cross-fertilize each other. The goal is to create overall experiences. The Lokal concepts, the gallery, the food-and-beverage products, and the gin are part of an integrated business model built on passion &quot;Entrepreneurial jack-of-all-trades with a devotion to the good and the beautiful,&quot; that might be close enough.&quot;

Yet your day only has 24 hours, too ...

Success doesn&#39;t come by itself. When I opened my first restaurant at 19, five hours of sleep was enough. That has hardly changed to this day. It&#39;s a question of time management and a strong team. Finding that was certainly the biggest challenge.

The &quot;Dots Establishment&quot; recently opened, and the &quot;Newman&quot; day bar is also new. What culinary niches would you still like to fill?

Marti Ho: &quot;I always have lots of ideas. Basically, I remain true to my roots. Asian cuisine is just as much a part of that as Viennese cuisine. While the menu of the &quot;Dots&quot; restaurants focuses on experimental sushi as well as progressive fusion cuisine, the &quot;Newman&quot; combines Austrian cuisine with the Italian art of preparing Negroni. I think anything that fires up my palate will probably be found in one of my venues sooner or later.&quot;

At the same time, a pandemic obviously can&#39;t stop you?

Martin Ho: &quot;The pandemic has created challenges for the restaurant industry. This is exactly where creativity and out-of-the-box thinking are essential. New concepts, rethinking, and reorientation - you have to stay agile and on the ball. We subjected the clubs to necessary restoration work during the shutdown. Right now, circumstances also demand digital standards. This starts with the menus. We are also planning an online store - as a logical addition to the operations.&quot;

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Standing still is not my style. However, entrepreneurial courage and an opinion of one's own do not make one a "bad boy"!

Your art gallery has also been able to make up for a lot of thanks to online trading?

Martin Ho: &quot;Thanks to the digitization offensive, the &quot;Ho Gallery&quot; presents online and thus appeals to a larger audience. Promoting local artists has always been a concern of mine. I want to share this passion and give everyone easy access to art. One of the artists represented, Petra von Kazinyan, deals with the question of identity in a globalized and digital world - which is thought-provoking. She takes the pulse of the times with her works. People meticulously document every beautiful moment on social media instead of enjoying it. Likewise, a work of art only unfolds its effect in the original. Digital staging, however, can serve to heighten the joy of the live experience.&quot;

What can you tell us about the newly renovated &quot;Dots&quot; on Mariahilferstra&szlig;e in terms of orientation?

Martin Ho: &quot;The pub is being restored to its initial state. It&#39;s reminiscent of &quot;Dots 1.0&quot;, where the success story of the &quot;Dots Group&quot; started.&quot;

Will you also allow yourself to rest in 2021?

Martin Ho: &quot;The pandemic has also forced me to slow down a bit. Whether and what new ideas have emerged thanks to excess time remains to be seen.&quot;

It seems that the number of negative media reports about your establishments related to Corona protection violations is very high compared to other bars and restaurants?

Martin Ho: &quot;A lot of the coverage is unfortunately politically motivated. The tabloids, in particular, use a lot of inventiveness to try to stage stories that have no substance. Over the years, I have become a public interest figure myself. That also has its disadvantages. The daily press won&#39;t report on a violation by Max Mustermann.&quot;

Do you see yourself as a &quot;bad boy&quot; of the Viennese gastro scene?

Martin Ho: &quot;No. I have clear and creative approaches and don&#39;t mince words when addressing topics. In Vienna, many colleagues tend to nag instead of looking for the solution. Standing still is not my style. However, entrepreneurial courage and an opinion of one&#39;s own do not make one a &quot;bad boy&quot;! 
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Martin Ho: The "bad boy" of the Viennese chic scene on challenges and success

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