Benjamin Peifer

Chef Peifer envisions Intense as a "Gesamtkunstwerk," an all-encompassing experience where guests are drawn into a journey that transcends a mere meal. His core ethos centers on creating an immersive, surprising dining event, where elements like changing rooms enhance the "intense" nature of the visit. He believes truly good food is defined by "Time and Place," passionately rejecting convenience products in favor of genuine, deeply flavorful dishes. While driven by a quest for Umami and lightness, his kitchen judiciously employs butter, underscoring a non-dogmatic pursuit of intense flavors designed to forge emotional connections with diners. His ingredient sourcing is a dynamic blend of deep regional commitment and global necessity. Peifer champions local producers from the Palatinate, crafting foundational elements like soy sauce and miso in-house from regional ingredients. However, he pragmatically acknowledges that local supply cannot meet all demands, thus integrating essential imported luxuries such as yuzu and truffles, while still striving to minimize their overall use. This ethical yet flexible approach ensures that "true craftsmanship" is always paramount in his kitchen. Peifer's overarching vision for Intense is to offer "maximum hedonism," providing a sanctuary where guests can truly escape and "clear their heads." He sees the restaurant as a living reflection of his and his wife Bettina's shared passions and inspirations, with menus constantly evolving with the seasons. Advocating for a progressive gastronomy, he implements dynamic pricing to secure fair wages and sustainable working conditions for his team. His ultimate priorities are "Quality, consistency, and a responsible approach toward both our employees and our products," ensuring that Intense remains a beacon of culinary excellence and thoughtful operation. Chef Peifer's technical mastery is characterized by an elegant fusion of robust Japanese influences—particularly the pursuit of Umami and lightness—with a profound connection to Palatinate regionality. His kitchen is a laboratory of meticulous craftsmanship, where sophisticated Japanese techniques are applied to local products, and fundamental ingredients like soy sauce and miso are meticulously crafted in-house from regional components. Fire and smoke are essential tools, lending depth and character, while his dishes showcase a refined balance of "sharp acidity, softened by the magic of good butter," and "raw fish, caressed by the umami of fermented sauces and fruits." Vegetables often receive the primal touch of "embers," revealing their delicate finesse and raw power. His artistry in flavor and plating aims for dishes that are "intense, sometimes challenging, but always delicious," seeking to evoke emotional responses through "intense aromas." While embracing purism, he is unafraid to add "that extra touch" when it elevates the overall flavor profile. The interplay of textures and temperatures, exemplified by creations like "young potato confit in brown butter" or "Breton lobster, poached in dashi and lightly grilled" highlights his sophisticated approach. Legendary dishes, which reflect this unique blend, include his **"Guud Stuub"** selection, a conceptual prelude celebrating local classics (such as "Gequellde mit weißem Kees" and "Dampfnudel un Woisoß"). Other notable creations feature **Baby-Kys Oyster “Chaudfroid”** with Nori and rhubarb mignonette, **Breton Lobster, Poached in Dashi and Lightly Grilled** with tomato water, peach, coriander oil, and habanero, and the intricate **Young Potato Confit in Brown Butter** with pickled mackerel, onion confit, and mackerel dashi. For meat aficionados, the **Wagyu from Kagoshima** with beef tea enriched with Wagyu Nduja, garlic, and lettuce is offered as an additional course. His dessert repertoire, with innovations like **Kakigori “Gintense Shiso Smash”** and **Bee Sting “Intense,”** further illustrates his continuous creativity.

Career

• Chef-Owner/Küchenchef at Intense, Wachenheim An Der Weinstrasse
• Chef-Owner at Edelbistro Izakaya, Wachenheim An Der Weinstrasse