Maximilian Stock

Chef Maximilian Stock's culinary philosophy, encapsulated by his self-developed 'Alpine Taste' and 'Alpine Touch' concepts, is a profound homage to his homeland in the Tux Valley of Tyrol. At its core lies an unwavering commitment to the circular economy and a deep respect for the natural environment and its producers. Stock eschews the use of foreign foods, believing that true culinary value and identity stem from the prominence of local produce. His ethos dictates a meticulous sourcing strategy where Alpine products dominate the pantry at Die Geniesserstube im Alpenhof. This includes drawing upon traditional wild herbs native to Tyrol, which play a significant role in both traditional cuisine and pharmacopoeia. His commitment to local suppliers is so stringent that their contact details are listed on the restaurant's website, fostering transparency and traceability. This network includes purveyors of fresh Alpine meat, eggs, dairy products, cheeses, spirits, and liqueurs. Notably, he collaborates with an organic fish farming company that cultivates a closed-circuit 'Alpine prawn,' alongside salmon and other regional fish. Additionally, many ingredients are sourced from regional partners or the restaurant's own farm, ensuring unparalleled freshness and quality. Stock's overarching vision is to translate the essence of the high mountains onto the plate, delivering flavors and sensations that are both authentic and innovative. He strives to blend creativity with regional ingredients without ever succumbing to a "homespun" feel, constantly refining and perfecting every detail to achieve culinary excellence. For his sweet creations, for instance, the philosophy prioritizes freshness and lightness, utilizing minimal sugar and maximizing the natural sweetness and aromatic qualities of local herbs and fruits. Maximilian Stock's technical mastery is characterized by an elaborate and precise craftsmanship, where every detail in the kitchen is refined, perfected, and executed to perfection. His menus bear a distinctive, personal signature, reflecting a culinary style that is creative, deeply rooted in the region, and uncompromising on flavor. He excels in creating innovative flavor combinations that tantalize the palate, seamlessly merging technical precision with a profound understanding of his ingredients. His legendary signature dishes exemplify this approach. Notable savory creations include the Szeged-Quiche with Sauerkraut-Beurre-blanc, a six-week matured Veal T-Bone served with morels and Alpine Gremolata, a delightful duet of Gold Trout combined with plum and cucumber, and the perfectly executed BBQ Short Rib with mustard cream and walnut-Beurre-blanc. A standout dish praised for its 'great match' of flavors features confit egg yolk, porcini mushrooms, bitter greens, and white truffle. For desserts, his approach emphasizes freshness and lightness, with minimal sugar, utilizing local herbs and fruits such as a composition of yoghurt, locally produced cream, and Granny Smith apples infused with traditional wild herbs.

Career

• Head Chef at Die Geniesserstube im Alpenhof, Tux