Sebastian Leutgeb

Chef Sebastian Leutgeb's culinary philosophy is deeply rooted in cherished childhood memories and a profound respect for heritage. For Leutgeb, cooking is not merely about accolades but about the evocative power of taste, particularly the comforting flavors from his grandmother Paula's kitchen—the aroma of lovage, the comforting essence of semolina dumplings, and the hearty paprika chicken. This emotional starting point is seamlessly fused with the precision and refined techniques of classic French cuisine, which he honed during his formative years in prestigious establishments like the Hotel Adlon in Berlin and Schloss Fuschl. His vision is one of transformation, where nostalgic elements are elevated to a gourmet level without losing their inherent soul. He believes that true flavor transcends mere ingredients, comprising "place, time, love, and memory." This ethos guides his ingredient sourcing, which emphasizes freshness, quality, and often, a direct connection to the Salzkammergut region and his grandmother's own gardening practices. Leutgeb champions simplicity and purism, encapsulated by his motto, "Reduce to the maximum!" He asserts, "I only cook what I like myself!"—a principle learned from Oma Paula that ensures every dish resonates with his personal passion and authenticity. Daily, his commitment remains unwavering: fresh products, exquisite sauces, intense concentration, and delivering the absolute best to every guest, creating an evening that lingers long after the meal. Chef Sebastian Leutgeb's technical mastery lies in his ability to weave deeply personal narratives into sophisticated French-inspired cuisine. His approach is characterized by precision, a continuous curiosity for culinary evolution, and a dedication to high-quality products. He embraces the "magic of simplicity" and purism, aiming for an elegant, understated presentation where "Reduce to the maximum!" is a guiding principle. Flavors are crafted to be engaging and authentic, designed as a "colorful taste journey" enhanced by thoughtful wine pairings. Among his most legendary signature dishes are those directly inspired by his grandmother, Paula. The "Maisstubenküken" is a prime example, served in two distinct courses: first, as a delicate soup featuring tender semolina dumplings presented in his grandmother's original bowls, followed by roasted chicken accompanied by macadamia nuts, chanterelles, and apricots. Another iconic creation, "Dinkelhausen – St. Wolfgang 2.0," symbolizes the harmonious union of his and his partner Miriam Grädler's homelands, combining potatoes from Grädler's family farm with fresh Wolfgangsee fish and a vibrant sauerkraut nage. Leutgeb also offers his grandmother's secret recipe for homemade eggnog as a digestif, a sweet reminder of delicious times. This inventive blending of deeply personal stories, Austrian heritage, and refined French technique defines his unique and acclaimed culinary style.

Career

• Chef at Hotel Adlon, Berlin
• Chef at Schloss Fuschl, Fuschl am See