Jörg Neth

Jörg Neth's culinary philosophy is profoundly shaped by a minimalist, product-centric approach, directly influenced by his mentor Vincent Klink's guiding principle: "Viel weglassen" (to omit much). Neth's ethos emphasizes concentrating on the essence of ingredients, allowing their intrinsic quality to shine without over-complicated methods or superfluous adornments. This commitment is vividly reflected in his plating, where dishes typically feature a maximum of three components, ensuring clarity of flavor and an uncluttered aesthetic. His dedication to ingredient sourcing is exemplary, prioritizing regional and seasonal produce, often with deep roots in Swabian traditions. A distinctive element is his personal connection to ingredients, such as the Renette apples harvested from his family's own streuobstwiesen in Öschingen. Furthermore, Neth adheres to a sustainable nose-to-tail philosophy, encapsulated by his statement, "Wir nehmen das Kalb und verwerten es von Kopf bis Fuß," a practice that demands significant technical skill and demonstrates profound respect for resources. His culinary education was significantly enriched by a year spent on the self-sufficient "Eigensinn-Farm" in Canada, where he cultivated a deep understanding of self-sufficiency, including the art of bread baking, which Wielandshöhe now proudly executes in-house, attributing its quality to "Zeit." Ultimately, Neth's vision for Wielandshöhe centers on authentic hospitality and exceptional cuisine, upholding a Michelin-starred standard without ostentation. He continuously strives to innovate, stating, "Wir probieren immer Neues aus," while steadfastly adhering to the core principle that "Alles Überflüssige lassen wir weg," ensuring a dining experience focused purely on delicious, expertly crafted food. Chef Jörg Neth's signature approach is defined by a refined technical style that champions clarity, precision, and an inherent respect for ingredients. He meticulously applies the principle of "Viel weglassen," employing essential techniques that amplify the natural flavors of premium products rather than obscuring them. This includes a rigorous attention to foundational elements, such as reducing sauces "Mit wenig Flüssigkeit" to achieve concentrated depth of flavor. His commitment to sustainability and comprehensive utilization is evident in the restaurant's practice of processing entire animals, stating, "Wir nehmen das Kalb und verwerten es von Kopf bis Fuß," a challenging art that underscores his profound culinary expertise. In terms of flavor and plating, Neth advocates for elegant simplicity, with dishes typically featuring "Maximal drei Komponenten" to allow the primary ingredient to take center stage. His flavor profiles often draw from "schwäbischen Wurzeln," incorporating traditional regional tastes, while occasionally integrating "mediterran" influences. The in-house baked bread served at Wielandshöhe further exemplifies his mastery of fundamental culinary crafts, a skill honed during his time on a self-sufficient farm. Among his most notable preparations are the classic "Hirnsuppe" (brain soup) and his personal favorite, "saure Nieren" (sour kidneys), showcasing his appreciation for offal. He skillfully incorporates regional produce, such as Renette apples from his family's orchards, which he uses "geschmort, als Beilage zum Reh mit Preiselbeeren." His popular vegetarian option, "geschmorte Karotten als Hauptspeise," also highlights his ability to elevate humble ingredients. The Michelin Guide commendably notes his "classic cuisine that draws inspiration from their Swabian homeland," delivered "well clear of gimmickry and frills."

Career

• Apprentice at Hotel Krone, Tübingen
• Cook at Wielandshöhe, Stuttgart
• Cook/Worker (Work and Travel) at Weingut (Winery), New Zealand
• Cook at Wielandshöhe, Stuttgart
• Cook at Eigensinn-Farm, Canada
• Head Chef at Wielandshöhe, Stuttgart

Mentored by Vincent Klink.