Peter Knogl

Chef Peter Knogl's culinary philosophy is rooted in an unwavering commitment to product excellence and the belief that ingredients should "speak for themselves." He learned from his mentor Heinz Winkler "not to make compromises, to use only the best products available," a principle Knogl upholds rigorously. His ethos can be distilled into the maxim: "Never give up, persevere, use the best products and don’t change their taste. Let the ingredients be themselves." This commitment extends to his sourcing, with fish, for example, exclusively procured from France, particularly Brittany, known for its optimal conditions and careful fishermen. Knogl masterfully blends "exquisite French Haute Cuisine" with profound Asian and Mediterranean influences, creating a "journey full of aromas and flavours." His inspiration draws from extensive global travels, notably a transformative trip to Tokyo in 2010 where the "culture and quality of the products" and the "Umami flavour" captivated him. He admires Thai cuisine for its "reduction to the essentials" and values Mediterranean cooking for its inherent "lightness." He sees the fusion as complementary: "Asian cuisine is light, reduced to the bare essentials and brings the Umami note, while the European cuisine provides the classic touch. We combine both together in one dish." This ensures his acclaimed tasting menus are "flavorful and not too heavy," delivering "excellent light dishes" while maintaining "very high standards." His overarching vision is to achieve a perfect "harmony" and "balance" through finesse and precision, demanding the utmost of himself and his team to deliver "spoons full of happyness" where every drop of sauce is cherished. Chef Knogl's approach is characterized by authoritative depth and an uncompromising pursuit of perfection, enriching "great French classics with Asian and Mediterranean flavours." His technical mastery focuses on creating "complexity combined with straightforwardness, a perfect balance, an unerring confidence when tasting the food, the highest demands on the product and an exciting mouthfeel." He is renowned for his meticulous attention to detail, exemplified by his technique for preparing red mullet: placing scales on a grid and pouring hot oil over them to achieve crispiness while rinsing away fat, a method contributing to what has been called "perhaps the best fish dish in the world." Flavor profiles are meticulously balanced, often juxtaposing classic European robustness with the delicate freshness and umami depth of Asian ingredients. He creates "perfect harmony" by pairing elements like Japanese Wagyu with an Asian-flavored beef jus. Sauces are a cornerstone of his cuisine, considered so vital that "it would be sacrilege to waste even a drop." Plating is precise, with "every plate that leaves the kitchen" passing his watchful eye. His kitchen is a crucible of knowledge, where he acts as a demanding mentor, passing on his "enormous wealth of knowledge" in areas like sauces and fish preparation. His most celebrated signature dishes include: * Red mullet with crispy scales, saffron sauce, a tomato vinaigrette, and black garlic. * Crabmeat chili with vichyssoise and caviar. * Sweetbreads with artichoke and parmesan foam, and peanuts. * Turbot with lobster and bergamot. * Wagyu with a beef jus with Asian flavours. * Jalapeño foam with red prawns. * Delicate macaron featuring duck liver, orange, and garam masala. * Macaron cumin/melon/sardine (new Amuse Bouche).

Career

• Chef at One-star house (unnamed), Allgäu (region), Germany
• Chef at Residenz Heinz Winkler, Aschau im Chiemgau, Germany
• Chef at Lido, Marbella, Spain
• Executive Chef at Cheval Blanc, Basel, Switzerland

Mentored by Heinz Winkler.