Andreas Herbst

Andreas Herbst's culinary philosophy, deeply rooted in his Leogang homeland, is a masterful interpretation of "dahoam" – the local dialect for "home." His vision is to "bring the region to the plate," creatively marrying traditional Alpine flavors with modern techniques. This commitment earned "dahoam" a Michelin Star and, notably, a Green Star for its dedication to sustainable gastronomy. Herbst emphasizes that his success is a collective achievement, attributing the stars not just to himself but to his entire team and, crucially, to his local producers. He finds boundless creativity in his profession, driven by the desire to bring happiness to people through exceptional food, embodying the "Cuisine Alpin" philosophy of utilizing what is available directly from the doorstep. Herbst is a staunch advocate for hyper-local sourcing, famously stating that the idea of regional products being difficult to obtain is "nonsense" if one builds strong relationships and commitments with farmers. He has cultivated an extensive network of Pinzgau farmers who exclusively raise specific breeds like Jura-Lamm, Angus, and Wagyu-Rind, or produce specialized vegetables and grains for his restaurant. Key partners include Ziefergut in Leogang for various grains, milk, and potatoes; Hermann Hasenauer and other local breeders for fish like char and grayling; and Stechauber in Saalfelden for a diverse range of vegetables. This deep connection to the land necessitates meticulous planning, often mapping out seasonal provisions months in advance to account for natural cycles, such as animals grazing on the alms. However, for wild game, his rule is simple: "As long as I have wild meat, there are wild dishes; once the supply is exhausted, wild dishes are no longer on the menu." Chef Herbst's technical mastery lies in his innovative application of fermentation, pickling, and preservation techniques, often pushing boundaries in collaboration with microbiologists like Christian Weij. This approach ensures a diverse and sustainable ingredient palette year-round, even through winter. His "Wunderkammer" (cabinet of curiosities) houses an array of unique ingredients, from pickled hazelnut catkins (eingelegte Haselnusskätzchen) that complement his ricotta ravioli, to topinambur sauerkraut served with Grammelknödel. A hallmark of his creativity is the production of "garum" – intense savory sauces – from various sources, including chicken (Hendlgarum) made from spent hens, duck, char, and even "forest" garum. He has also pioneered an artichoke-coffee-shoyu and a "chocolate without cocoa" crafted from local grains, a dish highlighted by the Guide Michelin. His culinary journey, which included stages with Johanna Maier, Andreas Döllerer (where he absorbed the "Cuisine Alpin" philosophy), and Mario Lohninger, instilled in him a foundational understanding of ingredient quality and refined techniques, which he now reinterprets through a distinctly regional, "out of the box" lens. Plating and flavor profiles are designed to offer a "Journey through Leogang," often accompanied by "food maps" detailing the origins of each ingredient, emphasizing a deeply rooted Alpine cuisine presented at the highest level, with a generous "pinch of creativity." Signature preparations include Wildmasthendl (wild fattened chicken) smoked with chestnut shells, served with "Maronitrüffel" (chestnut truffle) and a garum-infused sauce.

Career

• Cook/Trainee at Johanna Maier, Filzmoos
• Cook/Trainee at Andreas Döllerer, Golling
• Cook/Trainee at Mario Lohninger, Frankfurt am Main
• Chef-Owner at dahoam by Andreas Herbst, Leogang

Mentored by Johanna Maier, Andreas Döllerer, Mario Lohninger.