Philipp Kroboth

Chef Philipp Kroboth views cooking not merely as a profession, but as his profound calling and an essential, integral part of his life. For him, it is an art form, profoundly shaped by passion, continuous learning, and an unwavering, deep respect for foodstuffs. On his culinary journey, he has discovered and refined his own distinctive style—a cuisine that springs from the heart and authentically mirrors his values. It represents a powerful fusion of passion and deeply held principles, evident in every meticulously crafted dish, thereby embodying his identity and convictions. His philosophy is rooted in "Bodenständigkeit und Anspruch, Schnörkellosigkeit und Eleganz, Inspiration und durchdachter Kreation" (down-to-earth quality with high standards, straightforwardness with elegance, inspiration with thoughtful creation). Quality and regionality are paramount, forming the bedrock of his kitchen. Eggs are sourced freshly from the restaurant's own chickens, and exquisite bio-honey is harvested from the in-house apiary. Fish, meat, and vegetables are meticulously procured from carefully selected local partner farms and small biological producers, ensuring both superior quality and a strong connection to the local terroir. This dedication extends to a circular economy model, where the restaurant's organic farm grows its own vegetables, fruits, and herbs, and raises Pinzgau goats and Sulmtaler chickens, with everything else sourced from like-minded producers in the immediate vicinity. A central tenet Kroboth has embraced and applies is the often-underestimated principle of "Weniger ist mehr" (less is more). He posits that when fewer ingredients grace a plate, the significance, quality, and inherent flavor of each individual, carefully chosen product are magnified manifold. This minimalist approach redefines the boundaries of culinary skill; true mastery is not demonstrated by the sheer volume of techniques applied or the diversity of ingredients, but rather by the profound ability to create greatness with simplicity. It is about allowing the true taste and soul of the ingredients to take center stage, demanding deep reverence for the product and an exquisite intuition for its inherent properties. At "Am Mahrbach," Kroboth's culinary vision culminates in a thoughtfully curated multi-course menu, which is conceived as more than a mere compilation of dishes—it narrates a story, articulates his philosophy, and invites guests to become part of this truly exceptional experience. Chef Philipp Kroboth's technical approach at "Am Mahrbach" is characterized by a blend of intense curiosity, continuous learning regarding ingredients, aromas, textures, and flavors, fused with passionate handcraftsmanship. The very heart of his open kitchen is a magnificent wooden oven, where age-old traditions meet modern culinary techniques. Each log meticulously heats the oven to its perfect cooking temperature, while fresh ingredients are simultaneously prepared. The symbiotic combination of the raw power of fire and cooking with wood creates unparalleled aromas and uniquely profound taste experiences. This mastery demands a deep understanding of the oven and its intricate application. Adhering to a "Slow Food" philosophy, Kroboth prioritizes time-intensive preparation over hurried processes. He invests hours in slow braising to guarantee an authentic and unadulterated flavor profile, a stark contrast to the fast-food paradigm. Every component of his menu, from the freshly baked bread meticulously crafted in the restaurant's own backstube to the traditionally handmade pasta, is brought to the guests' plates with utmost dedication and care. His plating and flavor approach are governed by the "less is more" principle, which ensures that the quality and intrinsic taste of carefully selected products are always the focal point, allowing the inherent soul of each ingredient to shine without unnecessary embellishment. While the restaurant offers a seasonal surprise menu and a multi-course menu (priced at €120), specific legendary signature dishes are not mentioned in the provided text; rather, the entire evolving menu is a testament to his philosophy and rich experience.

Career

• Chef de Cuisine at Am Mahrbach, Königsdorf