Martin Fauster

Chef Martin Fauster's culinary philosophy is steadfast and elegantly straightforward: it places an excellent product at its core, with the unwavering goal of elevating its intrinsic flavor solely through masterful craftsmanship. He vehemently avoids masking the natural taste, instead opting for a respectful enhancement of what nature provides. His approach to sourcing is deeply rooted in strong, long-standing relationships with suppliers, particularly within the fertile regions surrounding Freiburg – the Markgräflerland, Kaiserstuhl, and Breisgau. This network allows him to access an abundance of exceptional, seasonal ingredients, such as specific farmers providing unique, old tomato varieties celebrated for their superior aroma over shelf-life. This commitment extends to a principled stance against flying in exotic ingredients like mangoes, underscoring his dedication to regionality and sustainability. Fauster's ethos was shaped from childhood in Styria, where growing up amidst agriculture instilled a profound respect for honest, high-quality products. He carries this principle into his Michelin-starred kitchen, ensuring every ingredient is prepared with the utmost reverence. His overarching vision is to deliver an unforgettable and relaxed dining experience, deeply integrated into Freiburg's culture of appreciating good food and wine, capitalizing on the rich bounty of the Breisgau's fertile soils. Chef Fauster's technical mastery is founded on an impressive pedigree, having honed his skills at revered establishments such as Alfons Schuhbeck's, Hans Haas's legendary Tantris in Munich, and Olivier Roellinger's two-Michelin-starred Les Maisons de Bricourt in Brittany. This classical foundation provides the precision and refined techniques necessary for high-level cuisine. Yet, his signature approach to flavor and plating is characterized by an elegant simplicity. He champions "simple recipes" (einfachen Rezepte) that only truly succeed when the core product is of unparalleled quality. His plating reflects this, focusing on clean presentations that allow the natural beauty and flavor of the ingredients to shine. A prime example is his description of preparing tomatoes: merely slicing them, adding sea salt, olive oil, perhaps burrata and basil – emphasizing that "more is not needed." This minimalist philosophy ensures the inherent taste of each component is the star. While he does not explicitly name singular "legendary signature dishes" as fixed items in the text, the provided examples illustrate his style: a Tegernseer Saibling with green almonds and elderflower buttermilk showcases regional fish with delicate, seasonal accompaniments. His sample menu further details his sophisticated yet honest cuisine with dishes like Krustentiercremesuppe mit Gamba (Crustacean cream soup with gamba), Fregola Sarda mit rote Bete und Räucheraal (Fregola Sarda with beetroot and smoked eel), Poltinger Lamm mit grünen Bohnen und Aubergine (Polting lamb with green beans and eggplant), and Topfenknödel mit Marille und Tonkabohneneis (Quark dumplings with apricot and tonka bean ice cream). These selections highlight his ability to combine local and seasonal produce with refined culinary art.

Career

• Chef-Owner at Zur Wolfshöhle, Freiburg
• Küchenchef at Königshof, Munich
• Chef at Les Maisons de Bricourt, Cancale
• Chef at Tantris, Munich
• Chef at Alfons Schuhbeck, Waging am See

Mentored by Alfons Schuhbeck, Hans Haas.