At the age of 16, he apprenticed at the Relais et Chateau Richard Löwenherz in the Wachau region, where he developed an appreciation for the wine of that region. These wines are still featured in his restaurants today. Kurt then journeyed to Switzerland to work at Crans Montan in the Wallis Valley before heading to Vienna to work with Chef Werner Matt at the Rotisserie Prinz Eugen.
Under Chef Matt, who is frequently credited with developing modern Austrian cuisine, he helped earn the restaurant its first Michelin star.
Kurt moved on to Tantris, a Michelin three-star restaurant that is considered Munich’s finest. He later was recruited to work at the renowned restaurant Windows on the World. He worked there for one year before joining David Bouley as part of the talented team that helped the restaurant upgrade their New York Times review from two to four stars.