Marcel von Winckelmann

Chef Marcel von Winckelmann's culinary philosophy is deeply rooted in creating an 'unforgettable evening' that transcends mere eating, engaging taste, smell, and even hearing to forge a completely new dining experience. He champions a modern cuisine defined by clear lines, precise craftsmanship, and a profound 'feeling for taste,' ensuring every dish is 'product-related, modern, and close to the guest.' Central to this vision is the interactive Chef's Table, where guests can observe the open kitchen, ask questions, and engage in conversation, fostering a relaxed and cordial atmosphere. For Marcel, the entire evening matters, not just the plate, emphasizing core values of hospitality, quality, and honest interaction with both guests and his team. He prioritizes making guests happy and serving as a culinary flagship for his region. His approach to ingredients is a balanced pursuit of excellence: while 'regionality plays a central role,' with a daily commitment to sourcing local products and discovering new producers, he also firmly believes that 'quality is most important – no matter if they come from the region or from France.' Every component on the plate, be it fish, meat, vegetables, or spices, must be of the highest quality. This commitment extends to sustainability, with Marcel actively practicing 'Nose to Tail' utilization of animals, cooking seasonally and regionally, as his contribution to environmental stewardship. The menu reflects this ethos by being highly flexible, constantly adapting to the best seasonal and available ingredients, and thoughtfully accommodating diverse preferences, including first-class vegetarian options, all while maintaining his rigorous standards. Chef Marcel von Winckelmann’s signature approach is defined by a modern culinary style rooted in clear lines, precise craftsmanship, and a profound instinct for flavor. He focuses intently on product-related cooking, meticulously combining the finest ingredients with creative ideas to craft dishes that are not only visually appealing but also engage all senses—taste, smell, and even sound. The 'Chef’s Table,' configured in a horseshoe around the open kitchen, is central to this experience, offering guests direct interaction with the culinary process, fostering an intimate and engaging atmosphere. This 'Showküche' provides unique insights, making the dining experience personally and approachable. His dishes are characterized by sophisticated flavor combinations and a commitment to quality. Noteworthy examples of his artistry include the 'lightly grilled fresh langoustine with sea buckthorn and pumpkin,' praised as 'formidable cinematic pleasure,' 'celery with spruce aroma,' and a regional homage of 'sturgeon with kale and salted lemon.' Other celebrated creations mentioned are 'tender duck with beetroot' and the dessert of 'green apple with rye.' Complementing these savory masterpieces are 'Petit Fours,' prominently featuring the 'fine, precise, and lovingly crafted macarons' by his wife, Lisa-Marie. The culinary journey is further elevated by Sommelier Nico Romano’s thoughtful beverage pairings, including an innovative 'Zero-Prozent-Begleitung' using juices, teas, herbs, spices, and house-made fermentations, meticulously matched to each course for freshness, depth, and balance.

Career

• Chef at Hangar 7, Salzburg
• Chef at Il Giardino, Bad Griesbach
• Chef-Owner at Marcel von Winckelmann, Passau