Bernhard Zimmerl

Bernhard Zimmerl's culinary philosophy is deeply rooted in a profound attraction to creativity, delicate execution, and the artistic presentation of food. His journey into fine dining, which he felt drawn to from a young age, culminates in the intimate "Zimmerl," a Chef's Room Dining concept. Here, the dining experience is designed as a theatrical presentation, with a focus on highlighting the artistry of each dish, supported by a deliberate lighting concept and an open kitchen layout that immerses guests in the culinary process. A cornerstone of Zimmerl's ethos is an unwavering "search for the best quality." While not exclusively bound by regionalism, he masterfully integrates the finest local ingredients from the Waldviertel, such as carp sourced from Teichwirtschaft Kainz (a pond merely 500 meters away), organic poppy seeds from local farmers, and vegetables from his mother-in-law's garden, alongside premium international elements like Wagyu and N25 caviar. This balanced approach is intrinsically linked to his deep commitment to sustainability, viewing it as a generational duty to promote a more conscious lifestyle. He actively champions plant-based cuisine, aiming for it to be a standard rather than a specialty, and co-founded the "Produzentenarena" to foster connections between local chefs and producers. His philosophy is encapsulated by his assertion that "it's primarily about respect for the product, the animal, and the work." Zimmerl's vision extends beyond the plate to an immersive, educational experience. Each of his 23-course menus in "Zimmerl" is accompanied by informative cards detailing the ingredients and inspiration behind each creation, which guests can take home as a bound miniature menu. This commitment to storytelling and transparency reflects a desire to deepen guests' appreciation for the culinary art. His innovative spirit is further exemplified by projects like aging wine in a carp pond for a unique aroma and his bold pursuit of a Michelin star, seeing his early start in self-employment as an opportunity for continuous development and evolution in his craft. Bernhard Zimmerl’s signature approach is a testament to inventive artistry and technical precision, characterized by "refined creations" that push the boundaries of conventional fine dining. He masterfully blends "French methods with Japanese aromas" while grounding his cuisine in the distinct flavors of the Waldviertel. His plates are meticulously crafted, featuring delicate work and an artistic presentation where every element is intentional, from the dramatic lighting that spotlights each dish to the bold combinations that create a "23-course fireworks for the brave with taste." Zimmerl is renowned for his experimental spirit, evidenced by audacious pairings such as Foie Gras with Kaiserschmarren, Langoustine with Ants, and Pork with Carp, which transform familiar ingredients into unexpected culinary narratives. He expertly plays with textures and contrasts, as seen in his Scallop ceviche with Elderberry-lime vinegar, scallop-shell caramel, and Baeri caviar, or the use of destilled Waldviertel soil and Kiefernsirup in desserts, creating a multi-sensory journey. Among his legendary signature dishes are: - Wagyu with einkorn truffle risotto, einkorn truffle fritters, marzipan calvados gel, Szechuan buttons, and clover. - Scallop ceviche with elderberry-lime vinegar, scallop-shell caramel, shallot pickled in champagne vinegar and Chioggia beetroot, Baeri caviar, and apple-ginger pearl. - Pork belly in carp dashi. - Tristan langoustine with champagne beurre blanc and yuzu gel. - "Schwein & Karpfen" (Pork and Carp). - The innovative Petits Fours, including Canelés and Mohn-Madeleines with Waldviertler Graumohn-Miso. - Vanille with destilled earth. - Austern with Karpfenmilch.

Career

• Apprentice Cook/Waiter at Kremser Steigenberger-Hotel, Krems
• Cook at Wiener Eisvogel, Vienna
• Cook at Hospiz am Arlberg, Arlberg
• Chef-Owner at Foggy Mix, Waidhofen an der Thaya
• Chef-Owner at Restaurant Zimmerl, Waidhofen an der Thaya