Michael Ammon

Michael Ammon's culinary philosophy is deeply rooted in a profound respect for regionality and seasonality, offering an innovative, terroir-oriented cuisine that celebrates his Bavarian homeland. He passionately believes in combining traditional Bavarian dishes with refined contemporary accents, meticulously preparing regional and seasonal products with utmost care and creativity. His vision extends beyond mere culinary excellence; it encompasses creating a holistic experience for the senses. At Gasthaus Jakob, enjoyment, comfort, and a deep connection to nature are paramount, ensuring guests feel a profound sense of well-being. Ammon is driven by a commitment to authentic yet innovative Bavarian gastronomy, embodying his belief that 'Gastronomie muss man Leben – Jeden Tag mit Herzblut dabei!' This ethos of passion, hard work, and continuous development, exemplified by his involvement with the Jeunes Restaurateurs, strengthens his pursuit of a modern, regionally integrated cuisine that consistently pushes boundaries while honoring tradition. Chef Michael Ammon's technical style is characterized as "very classic," heavily influenced by his training, incorporating significant "braised, classic handicrafts." He thrives on dishes demanding "a lot of attention to detail and craftsmanship," such as complex, intense sauces. His flavor profile is a sophisticated blend of classic techniques with "modern touches and Asian flavours," showcasing his versatility and innovative spirit. While deeply committed to regional and seasonal Bavarian products, he also expresses a particular affinity for working with fish, preparing it in diverse variations, both cold and warm. Signature dishes at Gasthaus Jakob exemplify this approach, including veal cheek with confit lobster, celery, and potatoes; a variety of veal preparations featuring braised veal shank, boiled beef, and veal's head in ciabatta with root vegetables and mushroom flavors. Other notable creations include salmon with cucumber, avocado, and yuzu; chicken with porcini mushrooms, strudel, celery, and cherry; and a light yoghurt crème brûlée for dessert.

Mentored by Christian F. Grainer, Franz Feckl.