Oscar de Matos

Chef Oscar de Matos' culinary philosophy is deeply rooted in an ethos of continuous exploration and authentic self-expression, stemming from his foundational training at El Bulli. While he doesn't replicate molecular gastronomy, he absorbed Ferran Adrià's directive to "know foreign cultures, visit foreign countries, and meet new people" – a mantra that fuels his ongoing search for new flavors and ideas. His journey, marked by initial culture shock in Switzerland and a subsequent embrace of Swiss cuisine alongside his Spanish heritage, underscores a philosophy that equates personal growth and well-being with culinary excellence: "Ich koche besser, weil ich besser lebe." He rejects stagnation, viewing challenges not as chaos but as essential "processes," much like the controlled transformation of fermentation. At the heart of de Matos's culinary identity is fermentation, which he describes as his "new religion." This ancient technique, practiced by Romans and perfected over centuries in forms like Miso, is not merely a trend but a foundational pillar for crafting profound and layered tastes. He utilizes a dedicated fermentation chamber to produce a vast array of ingredients: from various soy sauces, garums, and vinegars to some 21 different miso pastes (including unique creations like croissant-miso) and months-long fermented apples. This mastery allows him to inject a vibrant "Wumms, Kick, Prise Punk" into his dishes, elevating raw products into something both familiar and exhilaratingly new. His overarching vision is encapsulated in the Catalan phrase "Més és més" (More is more), signifying a relentless drive for improvement and ambition. Dreams, like his ingredients, must "ferment" and ripen. This philosophy extends to his approach to hospitality and team dynamics, advocating for an "on-eye-level" interaction with guests and a collaborative kitchen environment, rejecting traditional hierarchical rigidity. De Matos's cuisine is a bold statement against boredom, a vibrant fusion of Japanese techniques with French, Mediterranean, and Swiss influences, always focused on the finest products and the creation of deeply meaningful, unrestrained culinary experiences. Chef Oscar de Matos's technical mastery is most profoundly expressed through his unparalleled expertise in fermentation, a practice he champions as his culinary "religion." He operates a dedicated fermentation chamber, a veritable laboratory for flavor transformation, where he meticulously crafts a vast array of ingredients. This includes multiple soy sauces, garums, house-made vinegars, and an astonishing 21 different miso pastes, notably a long-running croissant-miso. His technique extends to fermenting fruits like apples for months, ensuring a depth and complexity of flavor that is both ancient and avant-garde. This foundational technique is seamlessly integrated into a "Fusion Cuisine" that harmonizes Japanese, French, Mediterranean, and Swiss influences, creating a distinctive culinary language. His approach to flavor and plating is characterized by an unwavering commitment to excitement and boldness, encapsulated by his desire for "Wumms, Kick, Prise Punk" in every dish, emphatically rejecting "Langeweile" (boredom). De Matos is uncompromising in his ingredient selection, favoring "besten Produkten" and celebrating vegetables like Kohlrabi, Blumenkohl, and Karotten, while outright excluding ingredients he dislikes, such as parsley. His dishes are refined yet carry an underlying rebellious spirit, often reinterpreting classics or creating unexpected flavor symphonies through the strategic application of his fermented creations. While his iconic **Pilz-Paté** (mushroom pate) was a legendary signature dish during his acclaimed tenure at Maihöfli, defining that era with its seasonal variations, his current repertoire at De Matos showcases new expressions of his evolving style. A standout example is his innovative **Tartelette, a sophisticated reinterpretation of the Tortilla española**, filled with caramelized onions, potato-egg mousse, and a crispy fried onion ring. Central to his new flavor profile are components such as **Buchweizen-Soja-Vinaigrette, Sauerkrautsaft, Kefir-fermentierter Buttermilch, and Molke-Koji-Beurre-blanc**. Specific dishes that embody this approach include the **Thunfischbauch, expertly paired with Mandarinen-Kosho and eingelegter Myoga in a Buchweizenvinaigrette**, lauded for its harmonious interplay of fat, acidity, and saltiness, and a **sanft gegarte Lachsforelle served with a powerfully flavored Chili Aji Amarillo Beurre blanc**, illustrating his mastery of dynamic taste contrasts.

Career

• Chef at Maihöfli, Lucerne