Matthias Schütz

Matthias Schütz's culinary philosophy is deeply rooted in the principle that "the product is the hero on the plate." He champions a focused and essentialist approach, prioritizing the inherent quality and integrity of each ingredient above all else. His goal is to "underline a product’s specific taste, not cover it up," striving for clarity, depth of aromas, and sophistication. While influenced by his mentor Thorsten Probost's herb cuisine, Schütz cultivates his own distinct style, balancing down-to-earth origins with modern finesse, aiming for vitality, lightness, and freshness in every dish. He believes in creating a "counterbalance on the plate" through thoughtful combinations. A fervent advocate for regionality and sustainability, Schütz emphasizes meticulous ingredient sourcing, partnering with local farmers like Simon Vetter from the organic farm Vetterhof. His menus often feature a strong vegetable-heavy focus, elevating produce to a central role where "the eggplant was at the centre of attention while meat and fish played the second fiddle." Beyond cultivated ingredients, he and his team actively forage for herbs, seeds, and cones in the surrounding nature. Seasonality is paramount, dictating that ingredients "simply need to go with the season," complemented by an inventive use of preserved items – carefully pickled and fermented in quieter times – to infuse seasonal vibrancy into winter menus. While regionality is paramount, he also acknowledges that "Ab und zu kommen schon erstklassige Meeresfische oder eine zünftige Bouillabaisse auf den Teller," demonstrating a pragmatic yet elevated approach to sourcing. At Heurigenhof Bründlmayer, Schütz's vision is to translate "the taste of the Kamptal to French altitudes." He masterfully intertwines fine French culinary techniques with the bounty of regional products, herbs, and vegetables, all harmoniously paired with the extensive wine world of the Bründlmayer house. This creates a dining experience that feels light, yet is "precisely built," offering gourmets a seasonal journey tailored to complement the renowned wines, often served with impressive vintage depth. His commitment to authenticity extends to respecting the entire product, ensuring that "everything is used and nothing is wasted," embodying a holistic and sustainable approach. Chef Schütz is renowned as a "leiser Präzisionsarbeiter" (quiet precision worker), whose technical mastery manifests in dishes presented "perfectly and with pure emotion and lightness, self-confidently on the plate." His style is characterized by a "conscious interplay of different components," where he artfully combines "acidic elements, sauces, and, of course, herbs" to achieve a harmonious "counterbalance on the plate" and add desired textures. He experiments extensively with herbs, utilizing them for nuanced flavoring and creating innovative combinations that are both "a feast for the eyes" and profoundly flavorful. A key part of his technical repertoire involves sophisticated preservation methods, including pickling and fermenting ingredients gathered from the wild and local farms, showcasing his creativity in extending seasonal availability. His approach to plating is precise and minimalist, ensuring the core product's taste remains recognizable and accented, never overwhelmed. His most notable signature dish mentioned is the "combination of Danube salmon and guinea fowl liver," which exemplifies his innovative pairing of diverse, high-quality ingredients.

Career

• Chef de Cuisine at Heurigenhof Bründlmayer, Langenlois
• Chef de Cuisine at Hôtel de Tourrel, St-Rémy-de-Provence
• Chef de Cuisine at Burg Vital Resort 5 Hotel, Oberlech