Simon Tress

Chef Simon Tress's culinary philosophy at Restaurant 1950 is founded on a radical and deeply personal commitment to hyper-regionality and uncompromising organic quality. After a profound personal reset, Tress redefined his mission to create a cuisine that is "consequently local, reduced, and powerful." His ethos dictates that all ingredients, save for salt, must originate within a strict 25-kilometer radius of the restaurant. This self-imposed limitation is not a hindrance but a catalyst for creativity, forcing the team to innovate with available produce and explore unexpected flavor combinations, such as zucchini with red currants. Central to his vision is an absolute dedication to biodynamic and organic farming, a tradition inherited from his grandfather Johannes Tress, who pioneered these methods in 1950 on the Swabian Alb. All products are Demeter- or Bioland-certified, ensuring the highest standards. Tress fosters a unique partnership with "Bäuerin Heidrun," who cultivates the restaurant's dedicated acre without lease payments, allowing her to grow what she wishes, with Tress committing to purchase her entire harvest at fair prices. This integrated approach extends to in-house production of essentials like pasta, ice cream, dumplings, and butter, epitomizing a "closed cycle" of sustainable sourcing and preparation. Beyond regionality, Tress champions a "Küche der Zukunft" (cuisine of the future) that is "schmackhaft, ehrlich, regional, biologisch, gesund und höchst erfolgreich." His philosophy is underscored by an extreme commitment to "Zero Waste," aiming for only the "coffee grounds of an espresso cup" in kitchen waste per menu. Scraps and trimmings are ingeniously repurposed into "dust" for bisquits, crackers, or juices. Further pushing boundaries, his "Gemüselabor" (vegetable laboratory), launching in 2025 with scientific backing, seeks to meticulously break down plant foods for complete utilization, even for products like toothpaste, showcasing an unparalleled dedication to resourcefulness and environmental responsibility. He views the restaurant as "nahbar," a "living room" rather than a status symbol, embodying a collective effort ("Miteinander für Mensch und Natur") that extends to his team and family. Chef Simon Tress's technical mastery is characterized by a "reduced and powerful" approach to flavor and plating, moving away from complex compositions of nine components to just two, allowing the true essence of each ingredient to shine. He prioritizes "echten Geschmack" (true taste) over "runden Geschmack" (round taste), ensuring "Zucchini bleibt Zucchini. Johannisbeere bleibt Johannisbeere." This minimalist presentation, however, belies sophisticated technical execution, where ingredients are prepared in "verschiedenen Texturen, perfekt ausgearbeitet." Core techniques involve traditional methods of preservation and transformation, including "Garen, Trocknen, Einmachen, Fermentieren und Kühlen" (cooking, drying, preserving, fermenting, and cooling), all crucial for year-round enjoyment of seasonal produce. His kitchen meticulously applies "Nose-to-Tail" and "Leaf-to-Root" principles, ensuring every part of an animal or plant is utilized. While the menu is predominantly vegetarian, celebrating vegetables like pumpkin, mirabelle, carrot, cauliflower, celery, beetroot, fennel, and potato as main roles, meat is offered as an optional "beilage" (side dish), treated with deep respect for the animal and often shared communally. Signature dish concepts include "Zucchini mit Johannisbeeren" and individual ingredient showcases like "Kürbis oder nur Mirabelle." Guests are immersed in the culinary journey through 60 individual cards accompanying each ingredient, detailing its origin, cultivation method, and specific farm, creating a "positive brainwashing" effect that educates and connects them directly to their food. The restaurant features four distinct five-course set menus annually, adapting to the seasonal bounty of the 25km radius.

Career

• Apprentice Chef at Hotel Vier Jahreszeiten am Schluchsee, Schluchsee
• Cook at German Federal Ministry of Defence, Berlin
• Cook at Parkhotel Quellenhof Aachen, Städteregion Aachen
• Cook at Hotel Traube Tonbach, Baiersbronn
• Cook at Harald Wohlfahrt Palazzo, Hamburg
• Executive Chef at Bio Fine Dining Restaurant 1950, Hayingen

Mentored by Harald Wohlfahrt.