Michael Kammermeier

Michael Kammermeier's culinary philosophy is rooted in a modern European framework, distinguished by innovative touches and a global perspective. He masterfully blends "Weltläufigkeit und perfektes Handwerk" – worldliness and perfect craftsmanship – to create dishes that are both refined and exciting. His core ethos embraces a "classic foundation, mixed with influences from all over the world," constantly seeking inspiration from diverse cultures to infuse new aromas and combinations into his seasonal "Flugrouten" (flight routes) of flavors. He foresees a significant future for "sustainability and vegetarian cuisine," indicating an evolving vision towards more conscientious and plant-forward approaches. Sourcing ingredients with uncompromising standards is central to his practice. He primarily collaborates with top suppliers like Rungis Express, Frischparadies, and Deutsche See, emphasizing consistent, high-quality products. For specific items, he prioritizes local and regional provenance, securing freshwater fish from local fishermen and meat from trusted regional butchers. His dedication to quality is particularly evident in his renowned duck preparations; he insists on using Challans or corn-fed ducks, which are happily raised in France and bear the prestigious AOC designation and Label Rouge, ensuring superior taste and ethical origins. His affinity for "the variety of ingredients" and "seasonal products" further underlines his commitment to freshness and dynamic menu development. Chef Kammermeier's signature approach is a sophisticated interplay of technical mastery and innovative global flair, consistently pushing the boundaries of modern European cuisine. His dishes are characterized by "innovative touches" and a precise execution that spans "modern cooking trends and classic French-inspired haute cuisine." He demonstrates a unique talent for creating "individual and seasonally different 'flight routes' into distant countries" as his source of inspiration for flavors and combinations, ensuring a dynamic and ever-evolving menu. His culinary identity is inextricably linked to duck, an ingredient he describes as his "favourite dish to make," utilizing "all its parts: Chest, tongue, liver, heart, stomach." This deep passion is celebrated in his restaurant's name, ENTE (Duck), and further showcased in his cookbook, *Ente*, featuring 50 "wonderful, original and exceptional recipes." Signature duck preparations include "Fried Duck with Dip," "Tempura of Duck Tongue," and "Duck Gröstl with Champagne Sauerkraut," highlighting his ability to transform this staple into both modern and classic masterpieces. Beyond duck, his current menu showcases complex, globally-inspired creations such as "Pork belly and Foie Gras with caramelized smoked eel, pickled apricots and pointed cabbage," "Mushroom Gyoza with celery and Perigord truffle," and "Pink roasted veal heart and pretzel crust with green asparagus, mustard seeds, wild garlic buds, and black garlic," demonstrating his versatile mastery of textures, temperatures, and unexpected flavor harmonies.

Career

• Küchenchef at Die Ente (Nassauer Hof), Wiesbaden