Cédric Staudenmayer

Chef Cédric Staudenmayer embodies a deeply personal and intimate culinary philosophy rooted in heritage and an unparalleled dedication to the guest experience. Operating as a solo chef, he meticulously oversees every aspect of his restaurant, Cédric, from menu planning and cooking to partially serving his discerning clientele. This unique, hands-on approach, often utilizing his grandfather's old stove, fosters a close connection with his 12-15 guests per evening, a proximity he values intensely over a larger, brigade-led operation. His cuisine is a sophisticated fusion of his Swabian roots with classical French techniques, elevated by nuanced international accents. Staudenmayer's vision is characterized as a "young and understandable kitchen" possessing an "open-minded, culinary foresight." He places a strong emphasis on regional and seasonal products, sourcing ingredients like lentils from the Swabian Alb and pairing his dishes with fine wines from local regions. The very ambiance of his restaurant, blending the rustic charm of an old guesthouse with subtle modern touches, reflects his commitment to honoring tradition while embracing contemporary fine dining. This philosophy extends even to his choice of cutlery, reconditioning his grandfather's HEPP CONTOUR collection to underscore the timeless blend of heritage and modern gastronomy. Cédric Staudenmayer's technical mastery is defined by his 'one-man show' approach, where he independently crafts and executes a five-course tasting menu that changes every eight weeks, with a vegetarian option available upon request. His style marries a classical French foundation with remarkably inventive aroma combinations, creating dishes that are both familiar in their technique and surprising in their flavor profiles. He possesses an acute understanding of ingredient quality, often allowing the inherent excellence of a primary component to speak for itself, such as with his perfectly grilled Tafelspitz. His technical precision is highlighted by his declaration that a spoon is his most important tool, specifically a HEPP KREUZBAND iced tea spoon which he uses for shaping desserts and even carries as a tattoo – a testament to its significance in his craft. While the full list of signature dishes evolves with his seasonal menu, notable examples of his innovative pairings include: * Thunfisch (Tuna) with Kohlrabi and Liebstöckelvinaigrette (lovage vinaigrette) * Fregola Sarda (Sardinian pasta) with Rote Bete (red beet) and Schaum aus grünem Curry (green curry foam) * Sanft gegarte Lachs (gently cooked salmon) with Linsen von der Schwäbischen Alb (Lentils from the Swabian Alb) and Safransauce (saffron sauce) * Auf den Punkt gegrillten Tafelspitz (perfectly grilled Tafelspitz/boiled beef cut) with intensive Madeira-Jus (Madeira jus) and in der Pfanne geschwenkte Mini-Zucchini (pan-fried mini zucchini). His background includes foundational training under Michael Bahn at Cube restaurant, further development at Ophelia restaurant under Dirk Hoberg, and refinement of his skills at the esteemed Schwarzwaldstube-Traube Tonbach under Torsten Michel, all contributing to his authoritative depth.

Career

• Hospitant at Zirbelstube (Althoff Hotel am Schlossgarten), Stuttgart
• Apprentice at Cube, Stuttgart
• Cook (Patisserie) at Ophelia, Konstanz
• Cook at Schwarzwaldstube, Baiersbronn
• Chef-Owner at Cédric, Weinstadt

Mentored by Dirk Hoberg, Torsten Michel.