Sabrina Fenzl

Chef Sabrina Fenzl's culinary philosophy is a profound exploration of contrasts, meticulously harmonized to achieve absolute lightness and an underlying sense of balance. Her ethos, deeply rooted in her home region of Markt Indersdorf, Bavaria, embraces a global perspective gleaned from extensive travels and a relentless pursuit of self-realization over mere accolades. She views her restaurant, MIND, not just as a dining establishment, but as a 'culinary living room'—a space where hospitality, cuisine, and environment intertwine to "wholly engage" guests, allowing them to switch off and immerse themselves. Fenzl's approach to ingredient sourcing is dual-faceted: a profound connection to local nature and a global openness. She draws inspiration from her own garden, forestry (planting trees, foraging mushrooms and forest aromas), and local markets, utilizing regional herbs and natural produce. This is seamlessly integrated with premium, internationally sourced ingredients, such as Schwarzfederhuhn from France or Norway lobster. She emphasizes sustainable practices, such as sourcing Huchen from Ralf Wetzel in Kinzau, where the farmer's coherent and sustainable approach is valued, leading to minimal intervention in the kitchen to preserve the product's natural qualities. Her overarching vision is characterized by a constant evolution and a willingness to break perceived boundaries. She actively seeks to demonstrate the transformative potential of seemingly simple ingredients, elevating them to their "very best." This philosophy of 'omission' ensures that every element on the plate serves a deliberate purpose, contributing to a harmonious whole rather than distracting with superfluous components. The creation of her dishes is an intuitive process, often starting with ingredients from her garden or forestry, evolving through experimentation with her team until a feeling of "pure joy" signals its completion. Chef Fenzl's technical style is defined by unwavering precision and an astute focus on ingredient integrity, translating contrasts into harmonious culinary narratives. She employs modern techniques while deeply respecting classic foundations. Her methods include brief curing (Huchen with salt and sugar, langoustine in salt, Iberico pork jowl with beer and salt), precise confit (langoustine in its own shellfish oil), and masterful grilling on the Konro grill for sharp searing of ingredients like langoustine, Schwarzfederhuhn breast, and Iberico pork jowl. Fermentation, a key element, is exemplified by her self-made sauerkraut and ferments extracted from tamarillo seeds, adding acidity and depth. She also crafts protein-based emulsions and utilizes artisanal elements like Iberico garum. Her approach to flavor and plating prioritizes "absolute harmony and lightness." Fenzl deliberately avoids jarring contrasts, instead ensuring that complex combinations like luxurious Norway lobster with local sauerkraut or Iberico pork jowl with crab create a cohesive, balanced experience. She often transforms ingredients in unexpected ways, such as reducing and clarifying cherry stock to create a vinaigrette that imparts acidity, spice, and depth rather than sweetness. Her plating is ingredient-focused, minimalist by design, with every component meticulously developed and justified, reflecting her belief that a dish is harmonious precisely because nothing more needs to be added. She courageously works with often-overlooked cuts, such as pork jowl, to unlock new flavor dimensions. Among her legendary signature dishes are: * **Huchen with Cherries and Sage**: Paper-thin slices of lightly cured Huchen from Ralf Wetzel, paired with a complex cherry-root vegetable vinaigrette from her garden and precisely measured sage oil, alongside sage emulsion, fried Huchen skin, and sea pearls for texture. * **Vegetarian Beetroot Course**: A dish celebrated for showcasing the maximum potential derived from a seemingly simple ingredient, reflecting her commitment to plant-based artistry. * **Langoustine with Sauerkraut and Fennel**: A luxurious langoustine (briefly cured, confited in shellfish oil, then Konro-grilled with shellfish glaze) served on fennel purée, balanced by self-made sauerkraut juice infused with galangal. * **Iberico Pork Jowl, Crab, and Mojón**: A modern interpretation of 'surf and turf,' featuring beer- and salt-cured, nut-butter-cooked pork jowl (seared on Konro and flavored with Iberico garum), paired with a crab dumpling, dehydrated tamarillo, and a lightening ferment, accompanied by crab consommé and a vinegar-based beurre blanc. * **Dry-aged Schwarzfederhuhn**: French Schwarzfederhuhn, dry-aged for twelve days, served in two courses: Keulenpralinen (leg pralines) in savoy cabbage and crustacean broth, and the Konro-grilled breast with quince purée and bean purée. * **Rehtatar with Coffee Vinaigrette and Bay Leaf Sorbet**: A unique venison tartare dish pushing boundaries with its unusual flavor combinations. * **Cured and Blow-torched Huchen with Leche de Tigre, Kohlrabi, and Curry Foam**: Another dynamic Huchen preparation that highlights acidity and spice.

Career

• Owner/Operator at Catering Business, Markt Indersdorf
• Owner/Operator at Nursery Catering, Markt Indersdorf
• Chef-Owner at MIND by Sabrina Fenzl, Markt Indersdorf