Nicolai Heuer

Chef Nicolai Heuer, alongside his childhood friend Yannik Spielmann, embodies a culinary philosophy rooted deeply in hyper-locality, sustainability, and an unpretentious approach to fine dining. Their core ethos, expressed through their restaurant Hawara, is to showcase Michelin-starred cuisine "without chichi" (frills), offering a beacon of hope for the restaurant industry by demonstrating that exceptional quality can thrive through genuine connection to nature and community. They prioritize a holistic understanding of their products, allowing time and maturity to guide every process, resulting in a menu that is in constant evolution, intimately tied to the rhythms of the seasons and the bounty of their immediate environment. Ingredient sourcing is the cornerstone of their vision. A pivotal element is their extensive 300-square-meter garden in Freiburg-St. Georgen, which serves not merely as a resource but as their primary muse. Each morning begins with a visit to the garden, prompting the day's culinary inspirations. Here, they cultivate a diverse array of fruits and vegetables—from various shiso and sweet habaneros to Korean mint, pepper bushes, licorice, ginger, and multiple tomato and melon varieties—many of which are rare finds even in local markets. This direct access allows them to harvest ingredients at their peak freshness and in the precise quantities needed, reinforcing their commitment to freshness and minimal waste. Beyond their garden, Heuer and Spielmann have cultivated a strong regional network of organic producers, fostering close relationships that ensure the highest quality ingredients. While their focus is overwhelmingly local, they embrace transparency about the rare exceptions, such as their carefully sourced Sicilian lemons, for which they know the farmer and confirm a low ecological footprint. The restaurant's name, "Hawara"—a Viennese term for a close friend or buddy—reflects the partnership between the chefs and perhaps the convivial atmosphere they aim to create. Their overarching vision is to impart to their guests "a feeling for the diversity of the region and its products," ensuring that the culinary story they tell is perpetually new and inexhaustible, particularly with the boundless possibilities offered by vegetables. This commitment to sustainability is further underscored by their distinction with a Green Michelin Star. Chef Nicolai Heuer's technical mastery and artistic vision are deeply intertwined with a "classic" culinary style, characterized by finesse in handling seasonal produce and a profound commitment to showcasing the natural essence of ingredients. While Heuer and Spielmann explicitly state they do not adhere to a single "signature dish," their approach itself is their hallmark: an adaptable, ingredient-driven methodology that continuously reinvents itself based on the garden's yield and regional availability. Their technical repertoire includes methods such as à la minute smoking, exemplified by their hot-smoked trout, which they prepare fresh in an outdoor oven. They expertly employ preservation techniques like fermentation and jarring, creating homemade essences and vinegars that extend the seasonal life of their produce and add layers of complex flavor to their dishes. The culinary duo crafts "miniskulpturen" on the plate, meticulously composed presentations that are both visually stunning—such as a colorful salad resembling an "autumnal flowerbed"—and deeply flavorful, harmonizing freshness with aromatic depth without appearing contrived. Heuer's innovative spirit is evident in his exploration of ingredients, noting that he has prepared trout in over 25 different ways. Examples of their dynamic menu, which constantly changes, include dishes like "Geräucherte Rote Bete mit Meerrettich-Beurre-blanc, gerösteten Haselnüssen, Selleriesalat und Holunderzucker" (smoked beetroot with horseradish beurre blanc, roasted hazelnuts, celery salad, and elderflower sugar) and "Heiß geräucherte Forelle mit Kürbis-Hot-Sauce, Feigenblatt-Beurre-blanc und Zucchini" (hot-smoked trout with pumpkin hot sauce, fig leaf beurre blanc, and zucchini). Their unique "Buchteln," a salty, onion-lacquered variation of the traditional Austrian sweet bun, also highlights their creative reinterpretation of culinary traditions. The chefs collaboratively develop dishes, and Heuer himself often engages with guests in the dining room, personally sharing the "story of the dish and the origin of the individual products," adding a layer of transparency and connection that guests deeply appreciate.

Career

• Apprentice Chef at Fine-Dining-Restaurant, Freiburg area
• Chef at Mraz & Sohn, Vienna
• Chef/Owner at Pop-up-Restaurant, Freiburg
• Chef/Owner at Vorderhaus, Freiburg
• Chef de Cuisine at Hawara, Freiburg