Inspired and supported by Egon Von Foidl at the age of 21 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.”

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.