Michael Quendler

Michael Quendler, an Austrian-born Michelin-starred chef, crafts a culinary philosophy rooted in a harmonious blend of classic French techniques, his inherent Austrian heritage, and a forward-thinking modern sensibility. Operating Die Mühlenhelle in Gummersbach, Germany, his vision is centered on fresh, modern European cuisine that is both sophisticated and approachable, earning accolades for its "uncomplicated and vegan-friendly creations." A staunch advocate for regionality and seasonality, Chef Quendler's ingredient sourcing is deeply localized. He explicitly prioritizes "regional products" for their freshness and reduced environmental footprint, working with local farmers for items like green asparagus and sourcing lachsforelle from Forellenzucht Kamp, just kilometers from his restaurant. His kitchen receives deliveries three times a week, ensuring he has access to the "best that nature has to offer at that very moment: seasonal vegetables, fruits, meat and fish." This commitment forms the bedrock of his monthly changing, multi-course menus. Beyond ingredient selection, Quendler's overarching vision involves a meticulous creative process where dishes are "tinkered with and tried, discarded and re-composed" to achieve a "feast for the palate" that satisfies his exacting standards. A significant tenet of his philosophy is the continuous reinvention of culinary classics, stating, "What I personally love doing is drawing on old, classic dishes and presenting them in a modern way." This dedication extends to a prominent focus on plant-based dining, ensuring that one of his signature tasting menus is always entirely vegan. Chef Quendler's technical style is a refined interpretation of "French cuisine with a modern twist," characterized by an "enjoyably pared down" approach that masterfully "weaves the different flavours of his excellent ingredients together." He excels in celebrating classic dishes through contemporary presentations, applying "artisanal perfection and attention to detail" to every creation. While known for his "uncomplicated" yet sophisticated style, he also expresses a fondness for traditional braising techniques, mentioning ox cheeks and lamb shanks as favorite meats to prepare. His commitment to offering extensive vegetarian and vegan options showcases his versatility and innovative spirit in creating satisfying plant-based experiences alongside traditional fare. Notable examples of his refined artistry include dishes such as red prawn with mushrooms, leek and mango, and scallop with celery, apple and ponzu, which exemplify his ability to balance complex flavors with elegant simplicity.

Career

• Executive Chef at Mühlenhelle, Gummersbach