Klaus Schunack

Chef Klaus Schunack's culinary philosophy is deeply rooted in the "reduction to taste and craftsmanship." This guiding principle emphasizes the purity of flavor and the meticulous execution of every dish, stripping away the superfluous to reveal the essence of the ingredients. His commitment extends to a profound respect for ingredient sourcing, prioritizing local producers and sustainable products whenever possible, ensuring both quality and ecological consciousness. His approach is inherently seasonal, with a menu that is in constant flux, mirroring the rhythms of nature rather than fleeting culinary trends. Schunack possesses a remarkable ability to elevate seemingly everyday products, staging them excitingly or combining them boldly, thereby transforming the familiar into something extraordinary. He finds inspiration in the everyday world for form and color, believing that the true artistry of cooking is built upon "hard-earned knowledge that is constantly reassembled," reflecting a pragmatic and continuously evolving mastery of his craft. This pursuit of excellence is underpinned by a strong sense of humility, which he considers essential. Chef Schunack's technical style is defined by "refined, uncompromising craftsmanship," a dedication to precision and excellence. His approach to flavor and plating is characterized by the "reduction to taste," focusing on clear, impactful flavors, often achieved by presenting seemingly everyday products in exciting or boldly combined ways. This results in dishes that offer unexpected yet harmonious pairings and a sophisticated balance of elements. Among his legendary signature dishes are: - Schwarzbiertörtchen / Blumenkohl / Rhabarber - Wildkräutereis / Lemon Curd / Soft Merengue / geräuchertes Heu - Isländischer Saibling - Spargel, Holunder, Kaffee - Ei, Kohlrabi, Alge - Lamm, Stachelbeere, Gurke

Career

• Ausbildung at Greifensteiner Hof, Würzburg
• Chef (approx. 11 years) at Various Fine Dining Restaurants (including with Stefan Henschel), Berlin
• Chef (3 years) at Not specified, Leipzig
• Chef at Not specified, Bielefeld
• Küchenchef (under Tom Elstermeyer, 2 years) at IKO Restaurant, Osnabrück
• Küchenchef at Kuultivo, Leipzig

Mentored by Tom Elstermeyer.