Martin Klein

Martin Klein's culinary philosophy is deeply rooted in product-consciousness and unwavering honesty. He places immense value on fresh, seasonal ingredients, explicitly rejecting any shortcuts in the kitchen. For Klein, the integrity of a dish stems directly from the quality of its components and the rigorous effort invested in its creation; he firmly believes that the dedication to fundamental craftsmanship is paramount. This ethos is perhaps a legacy from his Alsatian childhood, where good food was a family value, and his foundational training at the School of Hotel Management in Strasbourg. His approach to sustainability emphasizes working with the seasons, ensuring that products are utilized at their peak and not forced into menus year-round. While globally engaged—traveling to search for the finest ingredients, new techniques, and fresh ideas—Klein remains wary of fleeting culinary trends. He asserts that a truly good dish is timeless, transcending momentary fads and maintaining its quality consistently. This blend of classic reverence, global curiosity, and steadfast commitment to quality defines his profound culinary ethos. Chef Martin Klein's technical style is founded on a conservative and French-trained classical base, though it has evolved significantly within the dynamic environment of Ikarus. He prioritizes precision and labor-intensive execution, believing that complex preparation is essential to culinary excellence. His absolute dedication to fresh ingredients and the complete rejection of shortcuts underscore his commitment to authentic flavor. While he started with a traditional outlook, his tenure at Hangar-7, with its rotating guest chef concept, has exposed him to a vast array of global techniques and presentations, pushing him to adapt and broaden his perspective. He recalls moments, such as Roland Trettl's pioneering 'upside-down plate,' as transformative experiences that challenged his classical leanings. Yet, his core remains grounded in French culinary principles. For instance, favored preparations include calf's brain and sweetbreads fried in nut butter, reflecting classic French offal cookery, and Loup de mer pan-fried crispy on the skin, highlighting his appreciation for the precise execution of natural flavors in high-quality seafood. His global travels enrich his understanding, allowing him to integrate diverse techniques and ideas while upholding his foundational mastery.

Career

• Head Chef at Ikarus, Salzburg
• Executive Chef at Ikarus, Salzburg