Luca Haase

Chef Luca Haase's culinary philosophy is deeply rooted in modern French cuisine, elegantly infused with vibrant Japanese and Mediterranean influences. His approach, honed during years under the tutelage of 19-point chef Peter Knogl, emphasizes technical precision and a profound respect for exceptional ingredients. He is committed to hyper-local sourcing, as evidenced by his use of venison harvested directly behind the restaurant by a local hunter, ensuring peak freshness and a deep connection to the regional terroir. Haase crafts sophisticated menus that thoughtfully cater to diverse palates, offering both omnivore ('Land and Water') and vegetarian ('Field and Garden') options, each a carefully curated multi-course journey. His vision is to deliver 'Fine Dining' that is both innovative and harmoniously balanced, transforming high-quality components into memorable culinary experiences while reflecting a commitment to ingredient quality and provenance. Chef Luca Haase's technical mastery is evident in his precise cooking methods, such as the 'präzis gebratenen Steinbutt' and his signature slow-cooked 'Spanferkelbauch «18/60»' – pork belly meticulously prepared for 18 hours at 60 degrees Celsius to achieve exceptional crispness. He displays a flair for bold, refreshing flavor combinations and textural contrasts, as seen in his 'explosives' Tartelette with yogurt, cucumber, and dill, or the adventurous watermelon sorbet with kimchi and dashi foam. His culinary vocabulary spans global inspirations, from the vibrant acidity of 'Leche de Tigre' in his ceviche-style 'Aji Amarillo' to the balanced elegance of Salzzitrone and Kapernblätter complementing turbot. Haase expertly incorporates modern techniques like espumas and confit preparations, alongside exotic spices such as Sumach and Sudachi, demonstrating a versatile and refined palate. Among his most legendary signature dishes are: * **Aji Amarillo:** A vibrant ceviche-style dish featuring raw-marinated Gamberi rossi (Sicilian red shrimp) with Leche de Tigre, coriander, ginger, and onions, celebrated for its 'grosses Kino' (big cinema) impact. * **Spanferkelbauch «18/60»:** An exceptionally crispy slow-cooked pork belly, prepared for 18 hours at 60 degrees Celsius, often paired with a bright lime vinaigrette, Pimento Piquillo, and baby corn. * **Explosives Tartelette:** A refreshing amuse-bouche showcasing yogurt, cucumber, and dill, designed to deliver an impactful flavor start to the meal. * **Blumenkohl-Espuma mit konfiertem Eigelb, Sumach und Sudachi:** A technically sophisticated vegetarian dish combining modern texture (espuma) with precise cooking (confit egg yolk) and exotic aromatics.

Career

• Chef (under Peter Knogl) at Trois Rois, Basel

Mentored by Peter Knogl.