Franz Feckl

Chef Franz Feckl's culinary philosophy is deeply rooted in 'bodendständige Küche' – down-to-earth cuisine – which prioritizes the finest regional and seasonal ingredients. His core ethos centers on honest, high-quality processing and an 'unverkünstelt' (unadulterated) presentation. This commitment to regionality and seasonality has intensified throughout his distinguished career, ensuring that his dishes reflect the bounty of the local landscape. He maintains a strict policy against convenience products, artificial additives, and flavor enhancers, emphasizing that true culinary artistry stems from fresh, uncompromised ingredients. What cannot be sourced regionally is procured from trusted producers and dealers, always upholding a standard of freshness and quality. Feckl masterfully blends tradition with modernity, crafting dishes that are refined yet always understandable and approachable for his guests. Ultimately, Feckl's vision is centered on the diner. His philosophy, as he states, is that 'The star isn't there for me, it's for our guests.' He aims to create a 'gourmet cuisine with grounding,' where the inherent excellence of simple, quality ingredients, expertly prepared, shines through and evokes pure delight rather than mere impression. Chef Franz Feckl's technical mastery lies in his exceptional ability to harmonize tradition and modernity within a refined culinary framework. His style features a sophisticated regional German cuisine, often infused with Mediterranean elements, alongside classic French techniques. He is lauded for his skill in transforming high-quality, simple ingredients into 'culinary masterpieces' that boast harmonious balance and delicate refinement. Feckl's creativity is evident in unexpected pairings and innovative executions, such as his 'Grapefruit-Kaviar' developed for a lobster menu, demonstrating a playful yet precise approach to flavor and texture. His presentations are elegant and 'unadulterated,' focusing on the natural beauty and quality of the food rather than excessive embellishment. Among his legendary signature dishes, which exemplify his blend of robust flavors and elegant technique, are: Lamb’s lettuce with potato dressing, Foie gras-Crème-brûlée, Crisp roasted farm duck & serviette dumplings, and Braised veal cheeks with glazed root vegetables and hand scraped Spätzle.

Career

• Apprentice Chef at Jägerhof, Mühldorf am Inn
• Chef at Tantris, München
• Owner/Chef at Schloss Höfingen, Leonberg
• Owner/Chef at Landhaus Feckl, Ehningen

Mentored by Eckart Witzigmann, Heinz Winkler.