Jason Grom

Chef Jason Grom's culinary philosophy is deeply rooted in a profound reverence for his home region of Baden, specifically the picturesque area between the Black Forest and the Swabian Jura. He is dedicated to contemporary haute cuisine that honors and reinvents classic German dishes, particularly those from Baden, with a modern sensibility. His approach emphasizes "Heimatverbundenheit" (local connectedness), which translates into a strong commitment to sourcing local produce and ingredients, even picking herbs from his own restaurant garden. While deeply regional, Chef Grom's philosophy is not insular. He seamlessly integrates "the best international ingredients" and flavors, drawing upon his extensive experience in top restaurants across German-speaking countries. This allows him to blend global inspirations into "home-cooked and beautifully presented German dishes," creating a unique synergy of local terroir and international sophistication. The overarching vision for Die Burg is to create a welcoming, "at-home" atmosphere for guests, allowing them to enjoy food that champions local produce while demonstrating ambitious modern artistry. His commitment extends to principles of origin, environmental consciousness, sustainability, and the preservation of culinary traditions and terroir, aligning with the values of the Jeunes Restaurateurs. Chef Jason Grom's technical style is characterized by an ambitious, modern approach to reinventing classic German cuisine with international flair. He is known for his experimental spirit, blending global flavors and recipes into beautifully presented dishes that feel both refined and comforting. His plating focuses on aesthetic appeal, transforming traditional fare into fine dining experiences. He operates with a keen focus on ingredient quality, meticulously selecting only the finest regional and international produce. A hallmark of his artistry is the execution of multi-course set menus, often ranging from five to seven courses, with both classic and vegetarian options. One of his legendary signature dishes includes a creamy Parmigiano Reggiano ravioli with grilled leek and rum-soaked raisins. Another exemplifies his mastery: the Marensin Corn-fed Chicken Breast with Wild Broccoli, Peanut, and Black Garlic, where he intricately prepares the poultry by forming a breast roll filled with farce from the same bird, then crumbing it with crispy skin, and serving it alongside wild broccoli and a rich, flavorful sauce.

Career

• Chef-Owner at die burg - fine dining, Donaueschingen

Mentored by Papa Willi Grom, Mama Grom.