Michael Laus

Chef Michael Laus's philosophy at SoulFood masterfully bridges the gap between world-class haute cuisine and the comforting familiarity of a small-town idyll. He consciously rejects the stiff formality often associated with top-tier restaurants, instead cultivating a "Wohlfühlküche," or comfort food for the soul, where guests can genuinely have fun. This unique ethos prioritizes a relaxed and welcoming atmosphere, making fine dining accessible and enjoyable for a diverse clientele, from families to business professionals, all at fair prices for the exceptional quality offered. Deeply rooted in his Bavarian identity and a profound love for his hometown of Auerbach, Laus embarked on a journey to bring his globally refined culinary skills back to his origins. While incorporating regional ingredients like Upper Palatinate trout and local game, his cuisine is also infused with modern Asian, French, and Mediterranean influences. This blend ensures a "cuisine of warming richness, exciting, and worldly," reflecting both his personal journey and a commitment to showcasing local produce within an international culinary context. Ultimately, Laus's overarching vision is simple yet profound: to consistently deliver "awesome, delicious food" to the table. He views his Michelin star not as an end goal, but as a recognition of his continuous pursuit of excellence. His approach emphasizes creative, seasonal dishes crafted with perfection and passion, proving that ambitious, high-quality gastronomy can thrive in a down-to-earth setting, providing a top-class gastronomic experience that genuinely feeds the soul. Chef Michael Laus approaches his craft with the soul of an artist, having honed his technical mastery under a two-star chef in Frankfurt. His style is characterized by "Leidenschaft, Erfahrung und Perfektion, aber auch mit ein wenig Wahn und Verrücktheit," indicating a blend of precision and creative audacity. He crafts a "refined cuisine" that is modern and deeply influenced by Asian, French, and Mediterranean culinary traditions, resulting in "exciting, worldly" flavors. Plating at SoulFood is described as purist and simple, ensuring the focus remains squarely on the culinary creations themselves. His legendary signature dishes, which earned him his Michelin star, include a "spicy tuna" and a "crispy sushi variation." The menu also prominently features other meticulously prepared items such as black-feathered chicken, red mullet fillet, marinated eel, and celebrates local sourcing with regional game and Upper Palatinate trout.

Career

• Apprentice Chef at Restaurant A.C.C., Amberg
• Commis de cuisine at Hotel Hocheder, Seefeld/Österreich
• Commis de cuisine at Hotel Neukirchner Hof, Neukirchen
• DemiChef de cuisine at Schlosshotel Kronberg, Kronberg/Taunus
• Chef tournant at Restaurant Silk, Frankfurt
• Chef tournant at Restaurant Micro, Frankfurt
• Sous Chef at Villa Merton, Frankfurt am Main
• Chef-Owner at SoulFood, Auerbach in der Oberpfalz