Markus Schenk

Chef Markus Schenk's culinary philosophy is deeply rooted in the Alpine region, characterized by a "good is so close" ethos. He dedicates his work to an ambitious "gourmet journey" that places exquisite seasonal ingredients at its core, crafting a sophisticated yet pleasingly down-to-earth take on classic cuisine. His dishes are conceived as "simple beauties, reduced to the essential – aesthetic, but without frills," reflecting a consistent pursuit of culinary conviction that values purity and essence over ostentation. A cornerstone of Schenk's approach is an unwavering commitment to regional and sustainable sourcing, a practice instilled by his South Tyrolean heritage. He cultivates tight relationships with local producers, meticulously sourcing nearly all ingredients – fish, meat, vegetables, and dairy products – from a tight radius around the restaurant. Specific examples include pike, perch, and eel from professional fisherman Claudio Gortz in Lake Constance, mountain potatoes from Biohof Las Sorts in Albulatal, and saffron from Fläsch. Beyond mere sourcing, Schenk embraces comprehensive sustainability, utilizing entire animals and transforming vegetable scraps into rich stocks, creatively finding solutions to minimize waste. He views himself as a mediator, frequently inviting guests and producers to workshops to foster appreciation for local bounty. Corso operates with a dual concept under Schenk's guidance: a front bar offering simpler, Italian-influenced dishes, and a main restaurant dedicated to the evening gourmet menu. Both concepts, though distinct, adhere to his strict regional and sustainable principles. His ultimate vision is to transform every ingredient into a memorable experience, a testament to his belief in the power of quality produce and artful preparation. Chef Markus Schenk's technical mastery is characterized by a sophisticated yet pleasingly down-to-earth interpretation of classic cuisine, focusing on reducing dishes to their essential beauty. His plating is aesthetic but devoid of unnecessary frills, allowing the quality and natural appeal of the exquisite seasonal ingredients to take center stage. Schenk's ability to elevate humble ingredients and classic preparations into luxurious experiences is a hallmark of his style. His approach to flavor prioritizes the intrinsic taste of locally sourced produce, aiming for dishes that "taste like the landscape." He masterfully balances traditional techniques with contemporary finesse, evident in his elegant sauces and thoughtful accompaniments. His evening "Genussreise" (gourmet journey) is complemented by amuse-bouches and an optional cheese trolley, showcasing a holistic dining experience. Among his legendary signature dishes are: Hechtklösschen (pike dumplings) served with a delicate caviar sauce or an elegant Champagne-Beurre-blanc enhanced with rare pike roe. Another celebrated creation is the Sevelen Wagyu, accompanied by a creamy celeriac purée and truffle, a dish that perfectly encapsulates his blend of sophistication and earthiness. His innovative "luxuriöses Fischknusperli" features Bodensee-Zander (pike-perch) baked in a panko crust, served with a saffron cream and various preparations of mountain potatoes (e.g., 'King Edward' for crispness, 'Rote Emalie' for ragout), a dish he playfully reinterprets as a refined "Fish 'n' Chips."

Career

• Küchenchef Gastronom at Restaurant Corso, Sankt Gallen
• Küchenchef at Parkhotel Holzner, Ritten
• Küchenchef at Romantikhotel Turm, Völs am Schlern
• Küchenchef at Hotel Savoy, Wolkenstein in Gröden
• Chef de Partie at Vila Joya, Portugal
• Chef de Partie at Restaurant Le Perolles, Freiburg