Peter Fankhauser

Chef Peter Fankhauser's culinary philosophy is rooted in radical sustainability and a profound respect for nature, encapsulated by his belief that sustainability is a "Lebenseinstellung" (way of life), not merely a trend. His ethos centers on an uncompromising approach to plant-based haute cuisine, proving that exquisite dining can thrive without meat or fish. He vehemently opposes food waste, recalling how discarding unused parts of ingredients felt like a "great sin" given the energy and time required for food to grow. Ingredient sourcing is the cornerstone of his philosophy: up to 80% of all produce comes directly from his own permaculture garden in Tirol. This garden is a living testament to his commitment, cultivating over 800 old, unaltered plant varieties, safeguarded in his private "Saatgut-Bank" (seed bank). This "From Permaculture to Table" approach ensures that only the healthiest, most naturally produced ingredients reach his guests. The remaining 20% of ingredients, such as grains, dairy, and eggs, are meticulously sourced from regional partners, with two-thirds holding bio-certification, like milk from Demeterhof Lengau. He emphasizes working "Im Einklang mit der Natur" (in harmony with nature), allowing plants to grow at their natural pace without artificial acceleration. Fankhauser's overarching vision extends beyond his restaurant. He firmly believes that sustainability and regionality are destined to become essential standards ("Must-Haves") in fine dining. He advocates for the product itself to be the "star" of the plate, rather than relying on highly processed food substitutes. Looking ahead, he envisions a future where he transitions into a permaculture producer for other high-end restaurants, and he actively seeks to establish a training center to pass on permaculture knowledge to younger generations, promoting a holistic "One-Health" approach that interlinks the well-being of humans, animals, and the environment. Chef Peter Fankhauser's technical style is a blend of precision honed during his 15 years as a patissier and an innovative mastery of plant-based techniques. He excels in utilizing natural processes like fermentation, exemplified by his use of "fermentierter Lauchasche statt Fleischfond" (fermented leek ash instead of meat stock) to create depth and umami, demonstrating that plant-based ingredients can rival the complexity of traditional haute cuisine. His approach to flavor and plating is distinctly artistic; his dishes are described as "kleine Kunstwerke" (small works of art) with a unique visual signature. The primary focus is on extracting and highlighting the "intensive und einzigartigen Eigengeschmack" (intense and unique inherent flavor) of his permaculture ingredients. Peter Fankhauser champions a dynamic culinary experience, explicitly stating that he avoids signature dishes and has not repeated a single menu item in six years. His menu evolves monthly, adapting fluidly to the seasonal bounty of his garden, offering guests a continuously novel "Reise quer durch den Permakulturgarten" (journey through the permaculture garden). While he doesn't have fixed signature dishes, an illustrative example of his creative prowess mentioned to convert a meat-lover is his "Pilzgericht" (mushroom dish) featuring 'Igelstachelbart Pilz' (Lion's Mane mushroom), wild fermented blueberries, and pickled sunflower.

Career

• Chef at Palais Coburg, Wien
• Chef-Owner at Guat'z Essen, Stumm

Mentored by Christian Petz.