Raik Zeigner

Chef Raik Zeigner's culinary philosophy is deeply rooted in a very classical and French-based approach, prioritizing the intrinsic quality of ingredients above all else. His core ethos centers on showcasing the inherent excellence of first-class products, ensuring they remain distinctly recognizable on the plate. This commitment to clarity means that even when a dish incorporates an ingredient in a creative form, its original state is often presented alongside, as exemplified by serving original quail breast next to a quail strudel or a trout fillet with a golden trout roulade. Zeigner maintains a rigorous standard of ingredient sourcing, favoring local organic farmers for vegetables and fruits, even personally selecting items like salads from nearby fields. For meat and fish, he relies on a specialty market, adhering to a principle where exceptional quality takes precedence over mere regional proximity. His menus consistently feature both fish and meat components, offering a balanced and comprehensive gourmet experience. The creative process in his kitchen is collaborative, with ideas contributed by the team and meticulously refined through tasting. This blend of solid craftsmanship with a discerning touch of creativity underpins his unwavering commitment to delivering consistently high-level, Michelin-starred cuisine year after year. Chef Raik Zeigner's technical mastery is expressed through a classic, French-based culinary style, distinguished by solid craftsmanship and a refined sense of creativity. His dishes are characterized by a profound respect for the primary ingredient, ensuring that products are always recognizable, never obscured by excessive manipulation. This approach is evident in his plating, where components are presented clearly and artfully. Zeigner orchestrates a daily changing gourmet menu, consistently incorporating both exquisite fish and meat components. This ensures a dynamic and fresh dining experience, while maintaining the restaurant's established high standards. Among his highly noted signature dishes and representative preparations are: - Maräne from the Müritz with chanterelles and herbs. - Tender turbot with chanterelles and beurre blanc. - Grilled scampi with white bean puree. - Turbot with leaf spinach. - Saddle of veal with pointed cabbage. - Steamed char on warm pumpkin-lentil salad with homemade balsamic vinegar. - Pan-fried pike-perch with fennel, wild broccoli, and lemon-dill velouté. - Guinea fowl crepinette with fine garden vegetables, mushrooms, and Malabar pepper sauce. - Valrhona Nougat.

Career

• Apprentice/Trainee (under Michael Laumen) at Ich weiß ein Haus am See, Krakow am See
• Sternekoch (Star Chef) at Ich weiß ein Haus am See, Krakow am See

Mentored by Michael Laumen.