Alexander Huber

Alexander Huber’s philosophy is deeply rooted in his family's 400-year hospitality tradition at Huberwirt. He embraces this heritage while pushing it forward with his “Huberwirt 2.0” concept. This dual approach allows him to honor the past by offering “down-to-earth Bavarian classics” in the tavern and simultaneously innovate with “modern fine dining experiences at the highest level” in Restaurant Alexander Huber. He believes in telling the Huberwirt story in a contemporary way, proving that both worlds can coexist under one roof, sharing the same kitchen but offering distinct atmospheres and experiences. A cornerstone of his ethos is the commitment to “honest quality,” a principle he believes deserves fair pricing in the industry. He advocates for a shift away from overly complex, “huge menus with countless components” towards cuisine that emphasizes clear, traceable origins. His dedication to regionality and sustainability is not a new trend for him but a long-standing practice, evidenced by his close relationships with local suppliers like Gutshof Polting, Keltenhof, Byodo, and the Höllerich fish farm. This ensures that guests can “taste where the dish comes from,” connecting them to the local landscape and its produce. Huber champions a greater appreciation for the gastronomic profession, addressing issues like work-life balance and fair compensation, which he believes necessitate a re-evaluation of pricing to ensure sustainability for the industry. He strives to create a consciousness for quality among his guests, offering diverse experiences like “Schnuppermenüs” for younger patrons and special children's menus, alongside his gourmet offerings. This approach aims to make high-quality dining accessible and valued, ensuring that “if they have a good meal in a beautiful ambiance, they can say at the end: that was really worth it!” Chef Huber defines his cooking style as “Bavarian avant-garde” and “neo-Wirthauskuchl,” a fusion that skillfully marries traditional Bavarian flavors with modern culinary techniques and presentations. This duality is central to his “Huberwirt 2.0” concept, where he applies refined techniques to elevate classic regional dishes. He expresses a particular fondness for “braised food such as ox cheek, or Böfflamott (pot roast),” emphasizing that “these dishes have a soul.” This highlights his dedication to depth of flavor and comfort, often achieved through slow-cooking methods. He then applies a modern lens to these traditional roots, as exemplified by his signature dishes that are rooted in Bavaria but “interpreted in a modern way.” His preferred ingredients, such as “mushrooms” and “tomatoes,” suggest a focus on natural, earthy, and fresh flavors. His most iconic creations include “Zockerbrot” and the “Bavarian bouillabaisse,” both serving as prime examples of his philosophy: dishes with deep Bavarian roots, reimagined for contemporary palates.

Career

• Chef-Owner at Huberwirt / Restaurant Alexander Huber, Pleiskirchen