Simon Schlachter

Simon Schlachter's culinary philosophy is profoundly rooted in the Allgäu region, which he describes as 'Heimat' – a word embodying the essence of roots, down-to-earth hospitality, and the accumulated experience of his parents and grandparents. He draws deep inspiration from nature, allowing the changing seasons to meticulously guide his selection of local products. This commitment is evident in his reliance on 'unglaublich tolle Lieferanten mit super Produkten und top Qualitäten,' underscoring his dedication to regional ingredients and the vibrant culinary landscape of his homeland. Innovation and team collaboration are cornerstones of Schlachter's approach. He thrives on experimenting with his crew, constantly developing new ideas, testing various cooking methods, discovering novel products, and refining recipes. This dynamic process ensures there is 'keinen Stillstand' in his kitchen, reflecting a continuous pursuit of culinary evolution and perfection. While respecting traditional culinary heritage, he imbues his creations with a youthful, modern, and relaxed twist, striking a harmonious balance between the time-honored and the avant-garde. Schlachter envisions the future of gastronomy as a holistic 'kulinarisches Erlebnis' where quality, sustainability, and uniqueness are paramount for the guest. He champions a 'lässige, lockere, ungezwungene' dining atmosphere, yet insists on 'perfekten Service' to ensure an evening that truly 'in Erinnerung bleiben' (remains memorable). For Schlachter, dining transcends mere sustenance; it is a multi-sensory journey designed to delight all aspects of the human experience, aiming to 'Aus einem einfachen Produkt alles herausholen' (get everything out of a simple product). Chef Schlachter is celebrated for his 'Sharing Experience' concept at PAVO, where guests indulge in a fixed menu of 14 to 18 small dishes across six courses, designed for communal enjoyment. This approach fosters a 'Casual Fine Dining' atmosphere, eschewing formality for a relaxed yet impeccably serviced setting. His technical style emphasizes 'unverkennbare Finesse auf dem Teller' and 'auf den Punkt gebrachter Geschmack,' showcasing deep flavors and masterful craftsmanship derived from local and seasonal products. A deeply personal signature dish, Tante Dina's Schokoladenauflauf mit Vanillesoße, stands out as a beloved classic executed with strict adherence to family tradition.

Mentored by Andreas Caminada, Heiko Nieder, Dirk Hoberg.