Sigrid Schelling

Chef Sigrid Schelling's culinary philosophy is deeply rooted in the paramount importance of taste. Her guiding principle, "Es muss schmecken, alles andere ist zweitrangig" (It must taste good, everything else is secondary), underscores a relentless pursuit of flavor purity and excellence. This ethos is manifested in her commitment to classic fine dining, interpreted through a contemporary lens at Werneckhof, where she places exzellente Produkte (excellent products) and deren präzise Verarbeitung (their precise processing) at the absolute forefront. Her dedication extends to rigorous ingredient sourcing, with a significant portion of her produce coming from her brother's farm in Austria, a testament to her unwavering demand for sustainability and superior quality. She also collaborates with hand-picked, trusted regional gardeners and farmers, ensuring that only the finest, most seasonal ingredients grace her kitchen. This focus on regionality, clarity, reduction, and perfection allows the natural, best taste of each component to shine, fostering harmonious combinations and surprising textures on the plate. Beyond the plate, Schelling's philosophy embraces authentic hospitality and a profound connection with her guests. She believes in personal conversations and tailor-made menus, striving for flexibility to ensure every guest's satisfaction and return. Her leadership in the kitchen is built on discipline and respectful team management, emphasizing that creativity arises from daily observations and high-quality ingredients. Ultimately, her vision is to continue her culinary journey with passion and authenticity, constantly seeking new impulses from travel while upholding her core belief that the true star is always on the plate. Chef Sigrid Schelling's technical mastery is characterized by a precise, classic approach to fine dining, reinterpreted with a contemporary sensibility that prioritizes clarity, reduction, and perfection. Her style focuses on crafting dishes with clear aromas and harmonious combinations, where the natural, best taste of each ingredient is paramount. While her presentations are artfully composed and 'kunstvoll in Szene gesetzt,' she firmly believes that 'Geschmack geht vor Optik' (taste precedes visuals), ensuring that visual appeal never overshadows the culinary substance. Her legendary signature dishes exemplify this approach: * **Saibling mit Rote Beete, Walnuss und Kaviar (Char with Red Beet, Walnut, and Caviar):** This dish showcases her technical precision, particularly in how she 'pochiert... in der Nebentemperatur' (poaches at a secondary temperature) to achieve optimal texture. The combination balances the earthiness of the red beet with the fine bitter notes of the walnut, elevated by the luxurious touch of caviar, creating a complex yet harmonious flavor profile. * **Taubenbrust mit Artischockenboden und Trüffel (Pigeon Breast with Artichoke Heart and Truffle):** A testament to extensive preparation and layered flavors, this dish features a meticulously prepared artichoke heart cooked with veal farce (Kalbsfarce) and truffles, serving as a rich base for the perfectly cooked pigeon breast. It highlights her commitment to investing significant effort for a truly perfect and rewarding culinary experience.

Career

• Sous-Chef at Tantris, Munich
• Chef-Owner/Executive Chef at Werneckhof Sigi Schelling, Munich

Mentored by Hans Haas.