Alexander Mayer

Chef Alexander Mayer's culinary philosophy is a masterful fusion of classical French Haute Cuisine with modern aromatics and internationally inspired techniques, firmly anchored in regionality. His core ethos champions uncompromising quality, a deep connection to local products, and exceptional hospitality across all gastronomic endeavors. He places immense value on the provenance of ingredients, stating that products from Hohenhaus's own forest, local agriculture, and sustainable circular economy form the bedrock of his cuisine. Specific examples include game from their forest, fruits and vegetables from Demeterhof Herleshausen, and poultry and eggs from Nordhof Willershausen. Additionally, he integrates foraged elements like apples, walnuts, and wild plants from the restaurant's immediate surroundings into his aromatically intense creations. Mayer's vision is to infuse fresh impulses and creative ideas, ensuring a deep commitment to seasonal product cuisine. He believes in classical craftsmanship combined with creative inspiration to craft culinary moments that are both easily accessible and, at times, elegantly complex, ensuring every element on the plate serves a deliberate purpose. Chef Alexander Mayer demonstrates profound technical mastery through his distinctive culinary style, which is a sophisticated interplay between the timeless elegance of classical French Haute Cuisine and contemporary gastronomic advancements. He integrates modern aromatics and diverse international techniques while steadfastly maintaining a clear regional focus. His approach to flavor and plating is characterized by 'culinary precision' and a 'fine-tuned aromatic sense.' Mayer's dishes are renowned for their intense flavors and purposeful presentation, where 'every component on our plates has its meaning and purpose – nothing is accidental or merely a 'filler'.' This meticulousness ensures that each element contributes harmoniously to the overall experience, crafting dishes that are simultaneously refined and engaging. Among his legendary signature dishes are creations that exemplify his blend of tradition and innovation: * Macaron „Zar Alexander“ (Smoked Sturgeon, Dessietra Imperial Caviar & Chives) * Mettigel vom hessischen Wagyu-Rind (Hessian Wagyu Tartare, Mushroom, Pearl Onion & Belper Knolle Cheese) * Weißwurst vom Atlantik-Hummer (Atlantic Lobster 'Weisswurst' with Frankfurt Apple Mustard, Daikon & Passion Fruit) * Bresse-Taube „Maison Miéral“ (Bresse Pigeon served in two courses with Vadouvan, Navette, Apricot & Shiso) * „Pusteblume“ (Dandelion, Blueberry & Hohenhaus Honey)

Career

• Head Chef at Wintergarten, Brenners Park-Hotel, Baden-Baden
• Head Chef at Atlantic, Hamburg
• Responsible for at Eatrinalin, Rust
• Culinary Director / Chef de Cuisine at La Vallée Verte, Hotel Hohenhaus, Herleshausen

Mentored by Jean-Claude Bourgueil.