Simon Wagner

Chef Simon Wagner's culinary philosophy is an eloquent testament to the synergy of refined artistry and profound respect for ingredients. His ethos is centered on a clear, precise signature, married with exceptionally high aesthetic standards, where first-class product quality is elevated through creative refinement. He champions a modern cuisine that remains deeply rooted in tradition, fostering an unmistakable style characterized by a distinct aromatic language. At the heart of his approach lies an unwavering reverence for the product itself – always seasonal, pure, and bursting with expressive power. Wagner actively seeks out the incredible diversity offered by the local region, while simultaneously upholding uncompromising standards for specialty items like fish and crustaceans, ensuring supreme quality in every component. This careful sourcing is complemented by his vision to blend fine alpine flavors with sophisticated international accents. Ultimately, Wagner's overarching vision extends beyond mere sustenance; it is about crafting unforgettable culinary moments. He believes that the harmonious interplay of a dedicated team, masterful craftsmanship, and profound respect for the product forms the very foundation for delighting his guests. His ambition is to evoke genuine emotions with every dish, to bring the unique essence of each season to life through all senses, and, in doing so, to make his guests 'a little happier.' Chef Wagner's technical mastery is defined by his clear, precise execution and an unerring eye for aesthetic perfection. He has meticulously refined his techniques, developing a distinct aromatic language and an unmistakable style that presents a perfect symbiosis of classic culinary craftsmanship and innovative, pointed elements. His approach to flavor and plating is marked by a creative balance between texture and taste, always placing the product at the center of the gastronomic narrative. He masterfully combines tradition with a spirit of innovation, ensuring each dish is authentic, clear, surprising, and visually striking. Wagner's dedication to detail transforms every course into a memorable experience. Among his legendary offerings are two meticulously crafted menu variations: the “1350” Menu and the “Vegetarian Mönchstein Menu,” both available as four- or six-course journeys. Guests can also pre-order "Grosses pièces" for a grand shared experience, such as the exquisite Loup de Mer in Salzkruste (sea bass in salt crust) or perfectly dry-aged Rinder-Kotelette. Exemplifying his artistry, specific highlights from his “1350” menu include: * **Zart gebeiztem Zander an dehydrierter Wassermelone**: Delicately cured pike-perch paired with dehydrated watermelon, coconut, ginger, and verjus, showcasing a multifaceted play of freshness, mild spice, and exotic sweetness. * **Glasiertes Kalbsbries mit BBQ-Noten und Räucheraal**: Glazed veal sweetbread with hearty BBQ notes and smoked eel, accompanied by tender lettuce hearts and a creamy velouté of roasted germ, uniting roasted aromas, delicate smokiness, and a silken texture. * **Bluntauforelle behutsam in Rapsöl confiert**: Bluntau trout gently confit in rapeseed oil, served with airy organic scrambled eggs, young peas, foamed Sto soup, and morels, creating a dish of mild finesse and refined texture. * **Rücken vom jungen Tauernwild mit Spargel, Polenta, Johannisbeere**: Tenderly pink-roasted loin of young Tauern venison, served with green asparagus, creamy polenta, and tart redcurrants, with a hint of Caesar dressing and amaranth providing modern accents. * **Cheesecake mit fruchtigem Olivenöl, Kerbel und Vogelmieregranité**: A predessert combining creamy cheesecake with fruity olive oil, fragrant chervil, and chickweed granita, offering a fascinating interplay of sweetness, spice, and cool texture. * **Reifer Pfirsich trifft auf Holunder und grüne Mandeln**: The grand finale, where ripe peach meets elderflower and green almonds, complemented by sour cream, delicate verbena, and an almond eclair, creating a light, summery conclusion with floral and nutty nuances.

Career

• Chef at Landhaus Bacher, Wachau
• Sous Chef at IGNIV by Andreas Caminada, Bad Ragaz
• Chef at Schloss Schauenstein, Switzerland

Mentored by Silvio Germann, Andreas Caminada.