Michael Schwarzenbacher

Chef Michael Schwarzenbacher's culinary philosophy is rooted in an unwavering dedication to product quality, which he self-identifies as a "product fanaticism." His core ethos dictates that only the finest, freshest ingredients are worthy of his kitchen, explicitly rejecting the pursuit of the cheapest options in favor of superior raw materials. This conviction was cemented early in his career, driven by the stark difference in flavor between real vanilla and vanilla sugar, or daily fresh produce versus lesser alternatives. His sourcing strategy is built on intimate, long-term relationships with like-minded local producers and small farms, many of whom are unable or unwilling to undergo formal organic certification but operate with an inherent understanding of quality. Schwarzenbacher engages in close collaboration with these suppliers, often discussing his ingredient needs for the coming year as early as January, encouraging them to cultivate specific varieties of vegetables. This direct partnership fosters mutual trust, ensuring farmers feel secure in investing in quality. This approach inherently leads to a dynamic, seasonal menu that adapts spontaneously to the harvest – if peas are abundant, a pea dish emerges. While deeply committed to regional sourcing within Vorarlberg and the adjacent areas, Chef Schwarzenbacher maintains an open-minded flexibility. He acknowledges that geographical proximity can sometimes make ingredients from regions like Piedmont, Alsace, or Burgundy more accessible than those from other parts of Austria. Crucially, he does not shy away from incorporating high-quality ingredients from outside a strict 100-kilometer radius, such as premium sea fish, if local alternatives do not meet his exacting standards. This commitment to "transparent, honest cuisine" extends to his team, who share his profound appreciation for the products they work with and their health benefits. He also emphasizes mentorship, passionately training young talents in the culinary craft. Chef Schwarzenbacher's technical style is defined by the "direct processing of fresh products," which he considers "great cuisine." His plating philosophy adheres to the motto "less is more," drawing inspiration from architectural magazines to create elegant, understated presentations that allow the natural beauty and intensity of the ingredients to shine without unnecessary embellishment. His approach to flavor centers on magnifying the inherent taste of raw materials, a principle he learned early on, understanding that true quality yields profound flavor. His culinary palette is distinctly Mediterranean-influenced, characterized by lightness and international touches, while also reinterpreting traditional Austrian classics. He transforms dishes like "Tafelspitz" or Wiener Schnitzel into contemporary, lighter versions that are both recognizable and entirely novel. Flavor combinations often highlight simplicity and ingredient excellence, such as rare tomato varieties fresh from the vine, paired merely with local goat or sheep cheese, the finest olive oil, and balsamic vinegar. When an ingredient is in abundance, he employs classic techniques like making sugar-free ketchup from surplus tomatoes, extending their seasonal enjoyment. Among his renowned creations are "fresh tortellini filled with veal, served with romaine lettuce, colored chard, and carne cruda (raw fillet)," and a distinctive "Panna Cotta of avocado and tomato." Other acclaimed dishes that exemplify his focus on regional excellence and refined preparation include "summer Roe deer back," "Kamber Crayfish and Rabbit Tortellini," and the cherished "Lake Constance Sea Trout." His preferred fish from the region is "Zander from Lake Constance," followed closely by Branzino, both reflecting his commitment to quality and provenance.

Career

• Patron and Head Chef at Mangold, Lochau