Maximilian Schmidt

Chef Maximilian Schmidt's culinary philosophy at ROTER HAHN embodies a sophisticated „Brückenschlag“ – a modern bridge between his boundless creativity and the venerable tradition of the ancestral house in Regensburg. He deliberately chose to transform the third-generation family business, courageously departing from antiquated structures to forge a new culinary identity that is regionally rooted yet cosmopolitically informed. His core ethos centers on the motto "FINESSE," signifying a meticulous refinement in every dish. A cornerstone of his vision is an unwavering commitment to sustainability and conscious enjoyment, which he asserts are not mere trends but absolute necessities. This is evident in his ingredient sourcing, where he staunchly prioritizes local produce and less conventional regional ingredients—such as dry-aged carp, fermented gooseberries, or pig's tails—over luxury items like lobster or caviar. He aims to create "unmistakable dishes" that celebrate the richness of his native land while reflecting global influences. Schmidt's overarching ambition is to translate his vast experiences, garnered from elite international kitchens and extensive culinary travels through Asia and Australia, into a unique dining experience. He sees every dish as a culmination of passion and dedication, meticulously crafted to bring forth the ultimate enjoyment for his guests. His philosophy encourages breaking away from classical menu structures, continuously reinventing his culinary expression while upholding the highest standards of craftsmanship and ingredient integrity. Chef Schmidt's technical approach is a masterful fusion of "feinste Handwerkskunst" (finest craftsmanship) with inventive experimentation, always maintaining a grounded authenticity. He emphasizes "Sauberes Arbeiten" (clean working) and the precise preparation of fresh ingredients, coupled with boundless creativity to constantly reinvent his dishes. A defining characteristic is the integration of Scandinavian and Asian influences, particularly a profound appreciation for the "perfect sauce," a passion cultivated during his travels through Southeast Asia, which he considers vital for transforming a dish. His flavor profile is complex and multi-dimensional, built upon the five culinary dimensions of Süß (sweet), Sauer (sour), Salzig (salty), Umami, and Körper (body), further complemented by a focus on Frische (freshness), Schärfe (spiciness), Textur (texture), and Temperatur (temperature). Fermentation plays a significant role, as seen with ingredients like fermented gooseberries and the use of Algen (algae). While not strictly "legendary signature dishes" in the traditional sense, his menu showcases an imaginative use of ingredients to create distinctive profiles. Examples of his inventive pairings include Dry-Aged-Karpfen with fermentierte Stachelbeeren and Schweineschwänzchen, forming "unverwechselbare Gerichte." Specific menu examples cited are "Homard, potiron, tandoori, coco" (lobster, pumpkin, tandoori, coconut) and "Selle de chevreuil, céleri, noisette, coing" (saddle of venison, celery, hazelnut, quince). He also pays homage to his time in Sweden by serving a seasonal macaron as a culinary greeting.

Career

• Chef at Frantzén, Stockholm
• Chef at Ikarus im Hangar 7, Salzburg
• Chef at Zén, Singapore

Mentored by Anton Schmaus.