Klemens Gold

Chef Klemens Gold's culinary philosophy, dubbed "nature based cuisine" at his Restaurant RAU, is deeply rooted in a meditative proximity to nature and an profound respect for both ingredients and the local community. His core ethos centers on understanding the fundamental essence of every component, starting meticulously with water – a concept he regards as the genesis of all cooking. This approach extends to exploring the inherent "nature" of each dish, much like discerning the intrinsic coldness of ice cream, reflecting a thoughtful and integrated perspective on gastronomy. Ingredient sourcing is characterized by an obsessive collaboration with regional farmers, many of whom are from the immediate vicinity of Großraming, at the edge of the Kalkalpen National Park. This strong local connection is complemented by a pragmatic openness to international products, which Gold likens to "guests" or "tourists" in his kitchen, welcoming them if their quality is exceptional. A significant and innovative aspect of his sourcing involves the cultivation of Camellia Sinensis (tea) across seven biodynamic farms in the region, a project initiated by Gold himself to leverage local climatic conditions and adapt to environmental changes, aiming for sustainability and local economic impact. Menus are dynamically crafted under the influence of "ten different seasons," signifying a hyper-seasonal approach that captures fleeting moments of nature's bounty. Gold's overarching vision transcends traditional restaurant operations; he is actively involved in transforming the local agricultural landscape, aspiring to establish the region as Europe's premier tea-growing area. This initiative not only secures raw materials for his groundbreaking Combuchont beverage but also provides sustainable land use for challenging terrains, reduces erosion, and promotes biodiversity. His establishment, RAU, is designed as a holistic gastronomic experience, featuring a fine-dining area with a show kitchen, a cozy dining room, a bar, and a fireplace room, all embodying a commitment to sustainability, quality, and a unique, nature-inspired guest journey. Chef Klemens Gold's technical mastery is founded on a profound understanding of elemental principles, particularly the role of water in cooking, which informs his control over temperature distribution and the microbiology of ingredients. Each dish at RAU is meticulously conceived and executed, embodying a blend of creativity and precision that transforms natural elements into unique culinary experiences. His innovative spirit is epitomized by "Combuchont," a signature cold-bottled, fermented tea beverage that showcases sophisticated fermentation techniques, long aging, and a delicate perlage, offering a complex flavor profile spanning pear, brioche, spices, nuts, smoke, and herbs. His approach to flavor and plating is highly inspired by the natural environment, utilizing a "ten different seasons" concept to create hyper-seasonal menus that are both authentic and surprising. Dishes like the "Sardine with herb hummus, Malabar spinach and verjus," "Wild broccoli with curry and smoked almond," and the unique dessert, "Krause Glucke (cauliflower mushroom) in orange juice with Tahiti vanilla, silken tofu, dried fruit and cedar nuts," demonstrate a daring fusion of regional and international ingredients, often playing with earthy, vegetal, and unexpected flavor combinations. A notable dish, "Fossil," an intermediate course featuring pulpo, reveals his storytelling through food, connecting ingredients to profound childhood memories and the geological history of his native region. Klemens Gold's artistic and technical prowess has garnered significant recognition, including a coveted Michelin star (and a green Michelin star for sustainability), as well as four "Hauben" from Gault-Millau, firmly establishing RAU nature-based cuisine as a beacon of modern, sustainable fine dining.

Career

• Owner at RAU nature based cuisine, Grossraming
• Executive Chef at Mountain Lodge The Omnia, Zermatt
• Intern (Stage) at Restaurant Aqua, Wolfsburg
• Entremetier at The Alpina Gstaad, Gstaad
• Entremetier at Restaurant Mesa, Zürich
• Metzger at Buure Metzg, Gstaad
• Cuisiner at Steigerwirt, Grossraming
• Turno Gardemanger at Burg Vital Hotel, Lech am Arlberg
• Intern (Praktikant) at Vendome - Schloss Bensberg, Bergisch Gladbach

Mentored by Christian Elverfeld.