Michael Simon Reis

Chef Michael Simon Reis's culinary philosophy is rooted in a profound reverence for his homeland, Niederbayern, while fiercely rejecting any 'abgehobene Sterneküche' or snobbery. His overarching vision is to deliver a 'perfect all-round package' daily, driven by the shared passion of his extremely young team. He champions a unique blend of tradition and modernity, constantly challenging himself and inspiring his team to forge an inimitable culinary signature for the region. This ethos extends to fostering new talent, believing that 'creativity can be learned,' and actively training young chefs to find their own voice, thereby creating something truly unique that cannot be copied. Central to his approach is the 'culinary DNA of Niederbayern.' He is a fervent advocate for high-quality, regional ingredients, painstakingly building a network of small, dedicated local producers who supply his kitchen with exceptional products like Wollschwein, goat, and wild-picked blueberries, for which he pays a fair price. While deeply committed to regionality, he is not a dogmatist, thoughtfully incorporating elements like avocado when it serves a specific textural purpose. His commitment to locality is absolute for fish, exclusively using freshwater varieties such as sturgeon, pike, catfish, char, and trout, and treating meat as a valuable, sparingly used ingredient. He views his ability to apply learned skills in his homeland as a privilege, hoping for more 'returnees' to enrich the culinary scene. Chef Reis masterfully fuses ancestral techniques with contemporary culinary science. He passionately explores traditional preservation methods like 'Einwecken' (canning/preserving) and 'fermentieren' (fermenting), drawing inspiration from the resourcefulness of past generations. His kitchen is a laboratory for high creativity and experimentation, exemplified by his months-long development of a beet-yogurt using juice, milk powder, and yogurt culture. He constantly seeks to understand and recontextualize classic flavors through modern applications, believing that true creativity can be taught and nurtured. His cuisine aims to evoke the essence of Niederbayern: 'grainy and earthy with sweet aromas,' featuring 'preserved fruits, wild game, and offal.' He meticulously incorporates 'roasted onion, caraway, and lovage' to stir nostalgic memories of 'Grandma's kitchen,' yet ensures his dishes possess a distinct, sophisticated twist. He strives to create dishes that are deceptively simple, challenging diners to unravel the subtle complexities, as with his renowned pumpkin soup that leaves guests wondering why it tastes uniquely different. He expertly balances textures and flavors, such as the 'creamy-melting' avocado complementing 'sweet-tart vinegar-blueberries.' While the text doesn't explicitly name 'legendary signature dishes,' it highlights his innovative 'Rote-Beete-Joghurt' (beet-yogurt) as a prime example of his creative experimentation. His reimagined 'Kürbissuppe' (pumpkin soup) is also noted for its ability to intrigue and surprise, making it a signature representation of his philosophy.

Career

• Chef at Johanna Maier, Austria
• Chef at Steirereck, Austria
• Chef at Tristan, Spain
• Chef at Arzak, Spain
• Chef at Es Fum, Spain
• Küchenchef at Johanns, Waldkirchen