Mathias Bachmann

Chef Mathias Bachmann's culinary philosophy is deeply rooted in simplicity, striving to elevate and accentuate the inherent taste of each individual ingredient. He views dining as a profound sensory journey, aiming to leave an indelible mark on the guest's memory. Unbound by rigid culinary dogma, Bachmann embraces an immensely creative and adventurous spirit, constantly experimenting with diverse cooking methods and ingredients sourced from a global pantry, spanning Japan, France, Italy, Tyrol, and his native South Tyrol, resulting in a vibrant fusion of gastronomic cultures. His approach prioritizes the superlative quality of raw ingredients above all else; while he endeavors to utilize local produce, the concept of 'zero kilometer' is secondary to the excellence of the product itself. Ingredients are meticulously chosen based on seasonality, freshness, and their potential for harmonious combination. Bachmann actively seeks out exceptional regional partners, from fishermen and hunters to specialized farmers who cultivate produce specifically for his kitchen. Inspiration for his creations extends beyond the kitchen, frequently found in the natural world. Hiking and cycling in the mountains during his free time serve as vital conduits for recharging his creative energies and generating novel culinary concepts. Ultimately, his ethos is a blend of meticulous craftsmanship, youthful playfulness, and a commitment to hard work and perseverance, inherited from his father, which drives him to continuously refine his technique and pursue culinary excellence. Chef Bachmann's technical mastery is characterized by a pursuit of harmonious balance and multi-sensory stimulation in every dish. He meticulously integrates diverse textures—sweet, sour, bitter, crispy, and creamy—to create an engaging and memorable experience. His style, forged through formative apprenticeships with global luminaries like Joachim Wissler, Sergio Herman, Sven Elverfeld, and Peter Gilmore, has evolved into a distinctive Alpine-Mediterranean identity, expertly interwoven with advanced Japanese techniques and an expansive palette of international flavors. Bachmann's cosmopolitan outlook allows him to develop a unique culinary voice, emphasizing an intrinsic ability to tell stories through his food. His most celebrated creations include the "Soliman's Journey" aperitif, a conceptual homage to the elephant Soliman's historic trek, interpreted through miniature typical dishes from four chosen cities along its path. Another legendary dish is his crispy roasted suckling pig, served atop a rich bock beer cream with accompanying cabbage and a distinctive black cumin sauce, a dish he considers his current culinary 'flagship.' His meticulous craftsmanship, coupled with an unbridled, youthful playfulness, allows him to forge masterful liaisons of textures and flavors that are light, modern, and profoundly expressive.

Career

• Chef at Apostelstube, Brixen
• Executive Chef at Hotel Elephant, Brixen