Stefan Glantschnig

Stefan Glantschnig's culinary philosophy, epitomized by the menu "Die OdysSEE" at Rouge Noir, is deeply rooted in the pristine Weißensee, one of the purest lakes globally. His ethos is defined by clarity, depth, and a distinctive signature, mirroring the lake's "stille Kraft und kompromisslose Reinheit"—an approach described as "nicht laut, sondern präzise und bewusst." This vision drives him to utilize the lake's resources exclusively, challenging the norm of importing seafood when superior quality is available locally. He champions a hyper-local ingredient sourcing strategy, obtaining all edible fish directly from the Weißensee, often collaborating with Markus Limarutti, the last professional fisherman in Neusach. This commitment extends to creatively incorporating lesser-valued species like Rotfeder, transforming it into a "Weißensee-Sardine," and meticulously utilizing every part of the fish, such as char livers for a unique paté and char roe for exclusive caviar. While predominantly fish-focused, his philosophy integrates international flavors with regional products, resulting in intriguing contrasts and a dynamic menu that evolves seasonally to reflect the lake's changing bounty. Chef Glantschnig's technical mastery is the product of extensive training, honed during his years as Sous-Chef under Jan Hartwig at "Atelier" in Munich. His style is characterized by precision and conscious execution, ensuring a delicate balance even with strong flavors. He actively defies expectations of "aseptic" fish preparation, instead introducing vibrant acidity from ingredients like Kalamansi, whey, or Dashi-Beurre blanc to imbue freshness. Concurrently, he embraces umami from curry, earthiness from morels, and the distinct aroma of caraway, all balanced through meticulous testing. His plating and flavor combinations are both artistic and conceptually rich, often weaving playful details and narratives into the dishes. Signature creations include the experiential start to "Die OdysSEE" menu, where guests receive Nori-Popcorn from a wooden boat, sometimes directly on the Weißensee. Other legendary dishes feature the "Weißensee-Sardine" (Rotfeder) elegantly presented in a can with a spiced tomato broth, and the artfully crafted Reinanken-Sulz (Whitefish Aspic) adorned with blossoms. A standout is his take on foie gras, using Saiblingslebercreme (Char liver cream) with sweet wine gelée, and a sophisticated asparagus pannacotta crowned with exclusive char caviar. Dishes like the "Reh und See," which ingeniously connects pike and venison with caraway foam, further exemplify his innovative regional-meets-international approach.

Career

• Sous Chef at Restaurant of Jan Hartwig, Unknown
• Chef-Owner at Neusacherhof (Wirtshaus), Weissensee
• Executive Chef at Rouge Noir, Weissensee

Mentored by Jan Hartwig.