Max Goldberg

Chef Max Goldberg's culinary philosophy is a profound synthesis of diverse influences, rooted in his Palatinate upbringing and a deep respect for regionality. His early fascinations for the clear focus on regional products and intense taste depth of Scandinavian and classic French Haute Cuisine laid a robust foundation. However, it was his extensive travels to Japan that truly unveiled an inexhaustible wellspring of creative inspiration and a treasure trove of traditional techniques, fundamentally expanding his repertoire. His core ethos centers on rigorously seasonal and regional ingredients, meticulously sourced from a network of over thirty dedicated farmers and producers with whom he maintains close, year-round collaborations. While firmly grounded in local produce, Goldberg is never dogmatic; he unreservedly broadens his horizons, incorporating complementary ingredients when they serve to enhance or round off a menu. This approach ensures his cuisine, while intrinsically linked to its origin, possesses a global resonance, offering "cuisine that clearly comes from one place and yet travels far. No spectacle, but true depth." Experimentation, particularly with fermentation – a technique deeply embedded in both Japanese and Scandinavian traditions – is a hallmark of his vision. For Goldberg, fermentation transcends mere preservation; it is a powerful tool to explore and develop entirely new, unconventional taste experiences. The restaurant's name, 'Irori,' Japanese for a traditional fireplace as a gathering point, encapsulates his overarching vision: creating a place of enjoyment, community, and exchange, fostering an environment where guests and hosts connect on an intimate, barrier-free level, reflecting a hospitality philosophy that values genuine connection as much as exquisite flavors. Chef Max Goldberg's technical mastery is characterized by a sophisticated fusion of traditional and innovative techniques, creating dishes of astonishing depth and unique flavor profiles. His style seamlessly integrates regional ingredients into a Japanese context, resulting in a "compact style of presentation" that belies the complexity within. He extensively employs techniques such as fermentation, preserving (einmachen), dehydrating, rehydrating, and grilling over open fire, often dedicating over 40 precise work steps to a single dish. This meticulous process is geared towards developing and intensifying flavors, aiming for novel taste experiences that are memorable and distinct. His legendary signature dishes exemplify this intricate approach. Notable examples include "Kabayaki & Entenleber," a masterpiece featuring Bavarian freshwater eel marinated, grilled, and steamed in a nuanced teriyaki sauce, perfectly paired with a terrine of wild duck liver, fig leaves oil-marinated figs, a grilled eggplant tartare, and an elderflower vinaigrette. Another iconic creation, "Rind aus dem Queichtal," presents local beef both roasted and as a tartare, complemented by a whey broth, fennel seeds, a fragrant oil of lovage, coriander, chives, and dill, crowned with a delicate sweet potato chip. Other acclaimed dishes include surprising starters like sea bream and sea urchin, and exquisite rabbit ravioli, all demonstrating his commitment to surprising flavors and genuine depth.

Career

• Chef at Opus V, Mannheim
• Chef at Taubenkobel, Schützen am Gebirge, Austria
• Küchenchef at Restaurant Oxalis, Unknown
• Chef-Owner at Irori, Diedesfeld