Benjamin Maerz

Chef Benjamin Maerz's culinary philosophy is deeply rooted in the concept of "Heimweh & Fernweh" (homesickness and wanderlust), a sophisticated blend of profound regional connection and an adventurous embrace of global flavors. This ethos is meticulously translated into a cuisine that honors the steadfastness of local roots and the diversity of regional products, while simultaneously satiating a profound longing for distant tastes. His core mission is to bring joy and happiness to his guests, offering a first-class culinary journey without ever losing sight of a grounded authenticity and the inherent warmth of Baden-Württemberg hospitality. His approach to ingredient sourcing is stringent, prioritizing quality and regionality. Maerz champions local producers like Keltenhof Filderstadt, Büffel Bill, and Peter Koch’s Black Forest Miso, fostering long-standing relationships with suppliers. This commitment extends to a proactive stance against factory farming, reflecting a broader ethical consideration in his culinary practice. While deeply local, he integrates inspirations from his extensive travels, ingeniously adapting global elements with regional products—crafting Swabian Ponzu with local vinegars or Dashi with indigenous lichens, rather than exotic imports. This dedication to crafting essential components in-house underscores a profound respect for ingredients and an innovative spirit in reinterpreting tradition. Maerz views his kitchen as a dynamic entity, perpetually evolving rather than adhering to static patterns. He champions the fusion of time-honored craftsmanship with modern culinary techniques, constantly asking how international discoveries can be woven into his regional tapestry to evoke a sense of wanderlust while showcasing local bounty. Despite his Michelin star, the restaurant maintains a surprisingly unpretentious ambiance, reflecting the Maerz brothers' emphasis on down-to-earth values instilled by their parents, complemented by a precise measure of exclusivity and comfort. He aims to ignite curiosity for modern cooking without slavishly following every fleeting trend, thereby presenting a refined yet approachable experience that speaks to both seasoned gourmands and casual diners alike. Chef Benjamin Maerz's technical mastery is characterized by an elegant synthesis of artisanal tradition and contemporary culinary advancements. He artfully employs modern tools like sous-vide equipment, dehydrators, and dry-agers, yet maintains a philosophy of utilizing "as little technique as possible," emphasizing that the essence of his dishes remains accessible even without highly specialized gear. His technical prowess lies in the transformative reinterpretation of international flavors using local ingredients, exemplified by his integration of an Umeboshi plum concept with regional components, or the creation of a 'Swabian Ponzu' from local vinegars and Dashi from native lichens, rather than their conventional exotic counterparts. This demonstrates a deep understanding of flavor profiles and a commitment to regional identity. His approach to flavor and plating is designed to create "flavorful surprise moments with seemingly familiar dishes," embodying the "Heimweh / Fernweh" concept. His menus are meticulously balanced, typically featuring a 90% focus on "Heimat" (homeland) and a 10% influence from "Ferne" (distance), allowing for innovative twists on regional classics. This results in a cuisine described as a "refined mix of local and global influences" and an "incredible cosmopolitan cuisine," where dishes are presented with an aesthetic that is both sophisticated and inviting. The most legendary signature dish is unequivocally his "Sauren Rädle." This traditional potato dish, a direct echo of his grandmother's recipe and a cherished childhood memory, serves as a powerful culinary anchor. Maerz elevates it by presenting it with a complex Umami-fond or his distinctive Swabian Ponzu, thereby forging a profound connection between the simplicity of homeland fare and the nuanced depth of the wider culinary world.

Career

• Geschäftsführer und Küchenchef at Maerz - Das Restaurant (Maerz GmbH), Bietigheim-Bissingen
• Geschäftsführer at Wolfgang Maerz GmbH, Bietigheim-Bissingen