Rudolf Obauer

Rudolf Obauer's culinary philosophy is deeply rooted in a blend of continuous evolution, profound hospitality, and a unique synthesis of regionality with global influences. He believes that "Jeder Tag ein neuer Tag," emphasizing a constant drive for improvement and a fresh perspective in the kitchen. For Obauer, gastronomy's core purpose extends beyond mere sustenance; it is to "einen Platz der Kommunikation zu schaffen und Leute zusammenzubringen," fostering a private, relaxing, and familial atmosphere where guests feel completely cared for and their wishes anticipated. This ethos is paired with an unwavering commitment to authenticity and masterful craftsmanship. Obauer's kitchen eschews fleeting trends in favor of "stilsicher und mit handwerklicher Perfektion" to create dishes. He champions the combination of his extensive international experience with an intrinsic connection to his homeland, stating, "Ich möchte verwurzelt mit der unmittelbaren Umgebung und trotzdem immer offen für Neues sein." This allows his cuisine to equally impress with regional ingredients and dishes from "Meeresfrüchten und Ausflügen in exotische Gefilde." A key aspect is the conscious selection of high-quality regional suppliers, utilizing local produce like Tauernlamm and local cheeses. Furthermore, Rudolf Obauer's philosophy includes a deep "Respekt vor dem Tier" and a commitment to "Ganzheitliche Verwertung" (holistic utilization) and "ehrliches Handwerk." He firmly believes in developing an "eigenen, persönlichen Stil" rather than imitation, and sees the ongoing training of young talent as a moral obligation, contributing to the broader appreciation of the culinary profession. His persistent pursuit of goals and the understanding that "Gastronomie ist und bleibt einmal Mannschaftssport" underscore the collective effort and dedication required to maintain a consistently high standard over decades. Rudolf Obauer's technical style is characterized by "stilsichere Umsetzung kulinarischer Kreationen" and "handwerklicher Perfektion," focusing on timeless quality over transient trends. His approach to flavor and plating elegantly marries "Kreative Regionalität mit Welteinflüssen," skillfully harmonizing local products with global inspirations. He is renowned for utilizing all parts of an animal with "Ganzheitliche Verwertung" and a profound respect for ingredients. Signature dishes that exemplify this approach include the legendary Forellenstrudel (trout strudel), the "betrunkenen Saibling" (drunk char) served with Steinbutt (turbot), and various Gänseleber-Variationen (foie gras variations). His expertise with wild game, often sourced from local hunters, is evident in creations such as Rehzunge with Bohnensuppe (roe deer tongue with bean soup), sanft gebratenen Rehleber (gently fried roe deer liver), Gams-Carpaccio with Schwarzbeersenf and geschmorten Quitten (chamois carpaccio with bilberry mustard and braised quince), and Rehbeuscherl with Schwammerln (roe deer ragout with mushrooms). Other notable dishes include cat-fish with roasted potatoes "Austrian" style and lamb "Werfener" style.

Mentored by Brüder Troisgros, Emile Jung, Alain Chapel.