Hans Neuner

Chef Hans Neuner's culinary philosophy is rooted deeply in a relentless pursuit of "evolution" and discovery, both personally and gastronomically. His core ethos centers on elevating Portuguese cuisine by integrating its rich history, global influences, and local terroir through an Austrian lens. He embraces a philosophy of "make it simple," emphasizing that the inherent quality and recognizability of raw materials should always shine through, even amidst complex preparations. This belief underpins his respect for ingredients and his commitment to showcasing their purest expression. His approach to ingredient sourcing is highly localized and experiential. Neuner is a staunch advocate for Portuguese ingredients, often eschewing imports in favor of produce cultivated by local biological farmers, freshly harvested seafood, and indigenous botanicals from the Algarve. Beyond this local focus, a defining characteristic of his philosophy is the annual "expedition"—a journey mirroring Portugal's Age of Discovery. These trips to regions like Brazil or along the "India Route" serve as immersive explorations, allowing him and his team to uncover the authentic culinary roots and inspirations that fuel his evolving menus. This direct engagement with diverse cultures enables him to translate their essence respectfully into his dishes, ensuring guests experience a "part of that rich and wonderful culture" without it feeling forced or inauthentic. Ultimately, Neuner's overarching vision is to forge a distinct culinary language for Portugal, one that is sophisticated, luxurious yet laid-back. He aims to create a dining experience that is both a celebration of the country's vibrant food heritage and a personal narrative of his own journey, culminating in a "homecoming" where all accumulated knowledge enriches the local context. This philosophy extends to his team, fostering an environment where ideas are collaboratively developed and honed, ensuring a consistent and evolving standard of excellence at Ocean. Chef Hans Neuner's signature approach is a masterful blend of technical precision, narrative-driven flavor profiles, and visually compelling presentations. His technical style demonstrates a journey from bold experimentation to a profound sense of calibration and refinement. Dishes are meticulously constructed, transforming traditional concepts through modern applications, as seen in the multi-faceted presentation of his Feijoada or the unexpected textural play of Moreia skin rendered impossibly crisp like a northern leitão. He consistently pushes boundaries while maintaining a deep reverence for the integrity of each component. His approach to flavor and plating is fundamentally one of storytelling. Each menu serves as a culinary atlas, guiding diners through Portugal's historical voyages of discovery, from African spices to Brazilian ingredients and Indian aromatics. Neuner skillfully integrates these global influences with Portuguese traditions, creating harmonious flavor profiles that are both innovative and deeply resonant. Plating is an art form under his direction, often featuring playful elements—such as a "make-believe ant" dessert or a plate crafted from "smashed cans" to comment on waste—that engage diners beyond mere consumption. He prioritizes translating cultural essences into recognizable, enjoyable flavors, a challenge he embraces with thoughtful adaptation. Among his most legendary signature dishes, which evolve with his seasonal narratives, are: * **From "Memories from Brazil" menus:** The innovative manioc taco with smoked eel and imperial caviar; a deconstructed yet recognizable Pão de Queijo featuring blue cheese ice cream; and a three-step Feijoada presenting lobster, pork belly, and choriuzo in a theatrical progression. The Moqueca, a deeply personal dish inspired by his wife, also stands out. * **From "Essência" (the current menu, a 'homecoming'):** "Tesouros do Algarve," an elegant composition of sea cicada and velvet crabs over chawanmushi; the striking Percebes with green almonds, seaweed, and confit garlic; "Wild Algarve Juniper," showcasing sea bass with leek, caviar, and pistachio; and his refined take on the Francesinha, elevated with Carabinero prawn, Wagyu, and black truffle. The inclusion of Tafelspitz, a subtle nod to his Austrian roots, marks a significant and personal return to his origins within the Portuguese culinary tapestry. These dishes collectively illustrate his unparalleled ability to bridge cultures and traditions with profound artistry.

Career

• Executive Chef at Ocean, Porches, Portugal
• Chef at Adlon Hotel, Berlin, Germany
• Chef at Tristan, Mallorca, Spain
• Chef at Seven Seas, Hamburg, Germany