Roland Huber

Roland Huber's culinary philosophy at Esslokal is rooted in a dynamic "Bistronomie" that marries modern sophistication with approachable elegance. He embraces continuous evolution in his kitchen, drawing deep inspiration from a global culinary tapestry, including bustling scenes in Copenhagen, Paris, Italy, France, and New York. This global outlook consciously positions his cuisine as a "Kontrastprogramm" against a strictly regional focus, allowing him to curate dishes that are "weitgereist" in their flavor profiles and conceptual depth. He prioritizes extracting the intrinsic culinary value of ingredients, seeing himself primarily as a "Geschmackskoch" rather than merely a product specialist. This commitment ensures that each creation, while potentially complex, remains harmoniously balanced and thoughtfully composed. Huber deliberately avoids anchoring his identity to a single "signature dish," instead fostering an environment of constant innovation where the menu is a vibrant, ever-changing tableau of new ideas and expertly executed concepts, inviting guests to return for fresh discoveries. He and his wife strive to create a "feel at home" atmosphere, fostering a welcoming yet refined dining experience for a diverse clientele. The cornerstone of Huber's operation is an unwavering dedication to the highest quality products, a principle he proudly asserts by stating, "We prefer to invest money in our product rather than in marketing!" This commitment extends to every aspect of his sourcing, ensuring that all ingredients—from premium meats and seafood to wines and vegetables—are procured from partners he can "100% stand behind." While initially embracing seasonal and regional produce, his philosophy also incorporates exceptional ingredients from further afield, such as North Sea langoustines, reflecting a pursuit of excellence that transcends geographical boundaries. He maintains that he sources "the same goods as before," indicating a consistent adherence to top-tier ingredients, often without the constraints of corporate F&B management. This meticulous approach to sourcing allows Huber the freedom and flexibility to transform these prime components into sophisticated and memorable culinary experiences. Chef Roland Huber's technical style is characterized by a "modern and uncomplicated" approach that seamlessly integrates global culinary trends with classic foundations, avoiding extreme "Pinzettenküche" while maintaining artful presentation. He masterfully blends multicultural influences, particularly Asian nuances, to impart a profound "Umami" depth to his dishes, always striving to reinvent familiar ingredients with innovative techniques and unexpected flavor combinations. His compositions are "weltläufig wie klug durchkomponiert," ensuring a sophisticated yet accessible experience. Huber's background, having trained under culinary luminaries like Heinz Winkler, Heinz Reitbauer, and Dieter Müller, provides a robust technical bedrock, which he complements with insights gained from experimenting with Asian spices and high-quality raw fish during his tenure at Le Ciel. This rich experience allows him to "shoot from the hip" with efficiency and precision, even with a smaller team. Among his exemplary dishes, Huber's **Grilled Quail** stands out, prepared with his unique take on a sour cream substitute involving barley miso, sugar, sake, ginger, and shallots, hailed as "one of the most exciting poultry dishes of the year." The **Black Cod (Skilfisch)** exemplifies his precise flavor orchestration; marinated in mirin and soy, charcoal-grilled to a delicate caramelization, and served with a reduction of sake, truffle jus, dashi, and rice vinegar, alongside Jerusalem artichoke and friseline, and described as "the best course on the menu." Another notable creation is the **North Sea Langoustine**, either briefly fried in tempura with crunchy rice, a crustacean sauce, peanuts, lime zest, and kaffir lime oil, or as a "Prachtexemplar" with Yuzukoshō and a crustacean-filled Gyoza, showcasing his versatility with premium seafood. His creativity extends to desserts, such as the visually deceptive **Faux Lemon**, a trompe-l’œil creation encapsulating a refreshing salad of calamansi, coconut, and turmeric. Other innovative dishes include "spicy Surf & Turf Rolls," "deftig zarte Kalbsbackerl" (tender veal cheeks), "süß-fruchtigem Ananas Schawarma," and a lauded **Braised Eggplant** in umami-rich mushroom broth with "field caviar" and guanciale.

Career

• Chef-patron at Esslokal, Hadersdorf am Kamp