Philip Lochmann

Chef Philip Lochmann's culinary philosophy is deeply rooted in the concept of "lightness," a core ethos articulated as "Philosophie der Leichtigkeit" at Johannesstube. His vision is to craft dishes that do not weigh down but rather accompany the diner, emphasizing clear aromas, high-quality products, and preparations that highlight the natural essence of ingredients. This approach, which he describes as creating "space – for taste, emotion, and freedom," is a deliberate reduction that paradoxically delivers profound flavor, resulting in cuisine that is fresh, aromatic, and distinctly regional. As a passionate South Tyrolean chef, Lochmann acts as a genuine ambassador for sustainability and local sourcing. His philosophy champions the use of local ingredients, particularly seasonal vegetables, which take center stage and are transformed with both creativity and respect. This commitment is formalized through initiatives like "Eggental Taste Local," fostering short supply chains where produce, herbs, fruits, and eggs are sourced directly from nearby farms. His inspiration is drawn directly from the natural beauty of the Dolomites, regional traditions, and the changing seasons, allowing him to interpret the Alpine environment in a modern culinary language. While his foundations are in Mediterranean and French classic cuisine, enriched with an Asian twist, Chef Lochmann maintains a continuous drive for development. He possesses a keen passion for detail and remains perpetually open to learning and new challenges, signifying a dynamic and evolving culinary mindset that seeks to achieve both lightness and depth in every dish he creates. Chef Philip Lochmann's technical mastery is characterized by impeccable technique, precise preparation, and meticulous attention to presentation. His style focuses on extracting and enhancing the natural taste of ingredients, which are then carefully combined and consciously staged to create dishes that are both clear in flavor and evocative in experience. He demonstrates a profound sensibility for balancing aromas and textures, ensuring each creation showcases a harmonious interplay of elements. Rather than listing traditional dish names, Chef Lochmann's signature dishes are poetically described as "Moments of Lightness," inviting diners into a sensory journey. These include evocative phrases like "Taste of earth," "A memory of summer rain," "Whisper of fire and bone," and "Forest walk in light." These descriptions encapsulate his ability to translate the essence of the Dolomites and the lightness of his culinary philosophy into tangible, memorable experiences on the plate.

Career

• Küchenchef at engel gourmet&spa (Johannesstube), Nova Levante, Italy
• Küchenchef at Berghotel Biberkopf, Warth, Austria
• Küchenchef at Hotel Bergblick & Spa, Tirol, Austria
• Executive Sous Chef Küchenchef Gourmet Restaurant Epoca at Waldhaus Flims Alpine Grand Hotel & Spa (Gourmet Restaurant Epoca), Flims, Switzerland
• Küchenchef Gourmet Restaurant Epoca at Waldhaus Flims Alpine Grand Hotel & Spa (Gourmet Restaurant Epoca), Flims, Switzerland
• Sous Chef at Alta Badia Restaurant at Jumeirah Emirates Towers, Dubai, UAE
• Junior Sous Chef at Alta Badia Restaurant at Jumeirah Emirates Towers, Dubai, UAE
• Junior Sous Chef at Burj al Arab - Restaurant "Al Muntaha", Dubai, UAE
• Chef de partie at Mosimann`s London The Club, London, UK
• Chef tournant at Grand Hotel Kronenhof & Kulm Hotel, Pontresina, Switzerland
• Chef de partie Gardemanger at Ristorante Santabbondio, Sorengo-Lugano, Switzerland
• Chef de partie at By Dalsass - Alpenbistro at Chlösterli, Grund bei Gstaad, Switzerland
• Chef de partie Restaurant Brasserie- Pastateca at Victoria-jungfrau Hotel & Spa (Restaurant Brasserie- Pastateca), Interlaken, Switzerland
• Chef de partie - verantwortlicher für Poolrestaurant at Hotel Giardino, Ascona, Switzerland
• Chef de partie Entermetie at Carlton Hotel, St. Moritz, Switzerland
• Demichef de partie Pollrestaurant at Parkhotel Delta (Poolrestaurant Delta Blu), Ascona, Switzerland
• Commis de cuisine entremetie-saucier at Hotel Grödnerhof, Ortisei, Italy
• Stagiaire at Raffels Hotel Vierjahreszeiten, Hamburg, Germany
• Lehrling at Restaurant Cafe Ploner, Aldein, Italy

Mentored by Claudio Melis, Martin Dalsass, Donna Dante, Rudolf Möller, Richard Ploner, Anton Mosimann.