Viscuso Hospitality Group born from Egon Von Foidl (Hotellier) & Viscuso Sergio E. (Master Chef) love for sharing their inspirational culinary legacy, from Bulangerie to Croissanterie, Confectionary and European delights all together with an anhanced touch or asian spices served with passion to your table.
Inspired and supported by Egon Von Foidl at the age of 24 the youngest Executive Chef in the Austrian Hôtellerie History. Egon, Viscuso’s uncle said:
“we could or better say we should renew our long-time family legacy in the hospitality and culinary industry by emphasizing great value such as freshness, originality, perfection in the making with high production standards and environmental safety principles by establishing a Brand [ Viscuso ] that consumer will indistinguishably identify as synonymous of commitment to produce and commercialize handcrafted product as the original practice dictate, fresh produce from the garden to our table, prime quality ingredients manufactured and distributed with respect to the environment, local beliefs and customs.”
Today in 2020, Viscuso Hospitality Group with its new production facility relocated from Bangsar to Ampang is able to host over 63 staff members working around the clock in an over 6,000 square foot area to meet the increasing Klang Valley demand and has the capacity and capability to cope with the continuously expanding market and trends.