Maximilian Huber

Chef Maximilian Huber's culinary philosophy is deeply rooted in a sensitive yet adventurous spirit, marrying the alpine terroir of Central Switzerland with a cosmopolitan openness. His creations are a direct reflection of his personality: marked by sensitivity, imagination, curiosity, and groundedness. At its core, Huber champions "handwerkliche Exzellenz" (craftsmanship excellence), "geschmackliche Klarheit" (flavor clarity), and an unwavering connection to the region. He is a master at elevating local cuisine with delicate precision, consistently seeking out and collaborating with local "Champions League" producers for ingredients like Central Swiss kiwis, Weggis jalapeños from Salvador Garibay, Holzen-Lamm, Holzen Angus cattle from Nidwalden, and lake trout from Bremgarten, thereby making international ingredients superfluous. His ethos is further shaped by his mentors: Stefan Heilemann, who instilled in him the belief that every dish must primarily bring joy, and Timo Fritsche, from whom he gained profound knowledge in fermentation and other advanced techniques. Huber views the kitchen as a place of learning and growth, fostering an environment where team members can develop optimally without fear of making mistakes. This human-centric leadership complements his strong commitment to sustainability, evidenced by a consistent focus on sustainable electricity, waste processing, and regionality within the KKL Luzern. He skillfully combines the precision of French cuisine with innovative methods like fermentation and a strong sustainable product ethic, all geared towards crafting dishes with a clear signature and distinctive character that not only taste good but genuinely delight guests. Chef Huber's technical mastery is characterized by a precise, innovative, and often unexpected application of classical and modern techniques to elevate regional ingredients. He employs exact methods to achieve specific textures, such as basting zander with hot oil to create perfectly crispy scales on a delicately marinated fillet, or crafting a deconstructed tatar enriched with homemade garum for an umami surge. His approach to sauces is particularly inventive, as demonstrated by his iconic Beurre Blanc, acidified not with traditional white wine but with fermented kiwi juice, lending a unique regional zest. Fermentation is a cornerstone of his technical repertoire, learned under Timo Fritsche, featuring prominently in elements like fermented fennel juice, raspberry miso, and fermented hazelnuts. His plating is meticulously composed, often involving a multitude of components, as seen in his legendary "Dialog der Jahreszeiten." This dish, a sculptural ring comprising up to 50 seasonal elements—from crisp salad leaves and raw rhubarb to pickled berries and de/rehydrated carrots—is dressed with a complex vinaigrette of fermented fennel juice, magnolia blossoms, and redcurrant juice, further boosted by homemade raspberry miso. Huber also masterfully integrates grilling techniques, using Japanese charcoal to impart smoky nuances to green asparagus or create a delicate crust on an egg white foam dessert. His flavor profiles range from "striking contrasts," exemplified by a dish like "carrot, kimchi, sea buckthorn, buckwheat," to "delicate and full-bodied combinations," such as "Brüggli salmon trout, mountain meadow hay, fennel, elderflower." Other notable signature dishes include his Nose-to-Tail variation of Holzen-Lamm, featuring rack, gigot cubes, pickled tongue, and a crispy ragout praline of heart and other offal, served with green asparagus, savory Baumkuchen, and rhubarb. For desserts, he creatively incorporates vegetables, offering a classic option with fermented hazelnuts, apple financier, and various apple preparations, crowned by an egg white foam crisped with glowing charcoal.

Career

• Apprentice Chef at Hotel Grüner Wald****
• Hotel Grüner Wald**** at Commis Chef
• Commis Chef at Opus V
• Demi Chef De Partie at Opus V
• Chef De Partie at Opus V
• Chef De Partie at Ecco Zürich, Zürich
• Chef De Partie at Widder Hotel, Zürich
• Executive Sous Chef at Ti Trin Ned
• Head Chef at Mural Farmhouse, münchen