Stefan Gschwendtner

Stefan Gschwendtner's culinary philosophy is deeply rooted in a pursuit of creative "Freiraum" (freedom) and intense focus, which he attributes to gaining more control over his kitchen post-2020. This newfound liberty allowed him to transition from a diverse, sometimes "holprig" (bumpy) operation with a lunch service, to concentrating solely on five dedicated evening services. This shift enabled the team to "wirklich in die Tiefe gehen" (truly go in-depth), leading directly to the achievement of two Michelin stars in 2022. His overarching vision is one of continuous evolution, explicitly stating, "Stillstand ist trotzdem keine Option" (stillness is not an option), even as he distances himself from the explicit goal of a third star, prioritizing consistent excellence. His approach is characterized by "schlanker, fokussierter" (slimmer, more focused) plates that prioritize the core "Produkt" (product) over an abundance of components. The emphasis is on "Balance und Präzision" (balance and precision), moving away from overly complex dishes towards a more refined and intentional presentation. Gschwendtner meticulously sources "Top-Produkte" (top products) such as Kaviar, scallops (Jakobsmuschel), and trout from Alpirsbach, demonstrating an unwavering commitment to quality ingredients. Beyond the plate, Gschwendtner finds profound inspiration in the natural surroundings of Speisemeisterei in Hohenheim, particularly the vibrant autumn colors of the alley. This connection to nature subtly influences his cooking, harmonizing with his desire for "zarte Rustikalität" (delicate rusticity). He also places significant importance on the aesthetic presentation, cherishing the unique "Teller von Stefanie Hering" (plates by Stefanie Hering), which he refers to as his "Babys," highlighting an artistic dimension to his craft. Furthermore, he champions team development through a unique "Win-win-Situation," enabling young chefs to intern at world-renowned establishments like Frantzén and Jordnær to learn new techniques and working methods, which are then "übersetzt" (translated) and integrated into Speisemeisterei's kitchen, fostering a culture of innovation and shared growth. Chef Gschwendtner's technical mastery is evident in his current highly detailed and precise style. He advocates for "schlanker" (slimmer) and "fokussierter auf das Produkt" (more focused on the product) plating, moving away from an excess of components towards a clear emphasis on "Balance und Präzision" (balance and precision). This approach allows him to delve "in die Tiefe" (in-depth) with each ingredient and dish. His kitchen is described as "focused, seasonal cuisine, without frills – simply solid craftsmanship with a clear vision." His unique approach to flavor combines "Luxusprodukte" (luxury products) with "eher rustikalen Elementen" (rather rustic elements), creating what he terms "zarte Rustikalität" (delicate rusticity). This involves ensuring "etwas Erdiges, Kräftiges dabei ist" (something earthy, robust is always present), exemplified by pairing refined dishes like calf's sweetbread (Kalbsbries) with robust elements such as Filderkraut or sauerkraut foam (Sauerkrautschaum) to "erden" (ground) the dish. This interplay of richness and earthiness defines his palate. Visually, the chosen "Teller von Stefanie Hering" (plates by Stefanie Hering) are integral to his plating philosophy, acting as an artistic foundation for his culinary creations. His most celebrated signature dish is the "Butterbrezel" (Butter Pretzel) dessert, which he playfully describes as "keine echte Butterbrezel, sondern eine Interpretation" (not a real butter pretzel, but an interpretation). This inventive creation features an ice cream made from small salted pretzels, accompanied by a hazelnut butter foam (Nussbutterschaum), cashews, and a crunch made from shredded pretzels, showcasing his ability to elevate humble, regional elements into refined, surprising gourmet experiences. An illustrative example of his main course approach is the Kalbsbries (calf's sweetbread) served with Filderkraut or Sauerkrautschaum.

Career

• Chef (under Frank Oehler) at Speisemeisterei, Stuttgart
• Executive Chef at Speisemeisterei, Stuttgart

Mentored by Frank Oehler.