Thomas Huber

Chef Thomas Huber's culinary philosophy at Apollo, a restaurant celebrated with a Michelin star and 15 GaultMillau points, is deeply rooted in delivering a 'relaxed gourmet experience'—a refined yet comfortable culinary adventure that surprises with its approachable elegance. As Executive Chef, Huber envisions a premium dining destination where artistry and technique coalesce with a welcoming atmosphere. His extensive background, including significant roles in establishing the gourmet restaurant Barga and the vegi-vegan La Clav at Hotel Adula in Flims, underpins his versatile and profound understanding of diverse culinary expressions. His overarching vision embraces a 'modern, alpenländisch, französisch-mediterran, weltläufig' approach, yet always grounded in regional and seasonal sensibilities. Huber champions 'quality from A to Z,' believing that product quality and taste are paramount, particularly when reinterpreting or upholding classic dishes that evoke guests' cherished taste memories. He emphasizes 'Handwerk und Zeit' (craftsmanship and time) as the bedrock of exceptional cooking, whether creating innovative tasting menus or perfecting traditional Swiss fare. At the heart of Huber's cuisine is a steadfast commitment to sustainability and animal welfare. The majority of ingredients are meticulously sourced from regional and Swiss producers, fostering strong, personal relationships with local suppliers whenever possible. For instance, he procures Davoser Wagyu directly from farmers who ensure the animals spend summers on alpine pastures and oversee their entire lifecycle up to slaughter. Similarly, regional Malanser Rotwein and locally grown Randen (beets) are prioritized. While deeply rooted in local provenance, Huber is not rigid; he judiciously incorporates 'the best international foods and components' when they significantly elevate a dish, ensuring a global perspective that complements the local bounty. Eschewing a static à la carte menu, Chef Huber and his team craft two distinct multi-course gourmet menus every two weeks. This dynamic approach allows for continuous creativity, ensuring that dishes are always seasonal, fresh, and precisely coordinated. These thoughtfully designed menus cater comprehensively to all palates, offering sophisticated options for meat and fish enthusiasts, as well as dedicated and delightful choices for vegetarians. This adaptability and constant evolution reflect Huber's dedication to providing a consistently engaging and delightful dining experience. Chef Thomas Huber's technical style is characterized by meticulous precision, profound respect for traditional craftsmanship, and an unwavering dedication to the time-honored processes that unlock peak flavor. He operates with transparent artistry in an open kitchen, crafting two distinct, multi-course tasting menus every fortnight—each a creative, seasonal, and precisely coordinated journey. His approach to flavor is a sophisticated blend of 'modern, alpenländisch, französisch-mediterran, weltläufig' elements, always underpinned by high-quality regional products. Huber's technical mastery is exemplified in his legendary techniques for staple dishes: * **Rösti**: He insists on specific, well-stored Agria potatoes from local farmers, cooked to a precise core temperature (70-75°C) in a steamer, then meticulously dried for several days in a refrigerator. The potatoes are grated in a single direction to prevent small pieces, further air-dried, and then slowly pan-fried with clarified and fresh butter to achieve ultimate crispness. * **Kartoffelstock (Mashed Potatoes)**: Utilizes floury Agria potatoes, steamed, thoroughly dried, pressed, and then emulsified with a precise ratio of cream and butter, preferring steaming over boiling for superior texture. * **Polenta**: Crafted from organic Piedmontese cornmeal, slowly cooked in a blend of vegetable stock and milk, then either steamed or baked in a water bath to 'break the corn kernel' for a sublime, creamy consistency, finished with braised shallots, garlic, Sbrinz, and brown butter. * **Meat Preparation**: He prioritizes two-week aged meats for optimal texture and flavor. For Zürcher Geschnetzeltes, he selects hind-leg veal ('Stotzen') hand-cut against the fiber, preferring its character over fillet. His Rindfleischvögel are made with thinly pounded 'Unterspalte' beef, bacon, and vegetables, eschewing traditional forcemeat. Hackbraten exclusively uses veal (e.g., from the breast) for its ideal fat content, freshly ground with other ingredients by the butcher for superior taste and structure. * **Kalbsjus (Veal Jus)**: The foundation of his sauces, meticulously prepared by roasting veal bones at 190°C for two hours, deglazing the roasting trays for maximum flavor, simmering with minimal vegetables for 10 hours, and then reducing a 10-liter red wine reduction (for 20kg bones) to 1.5 liters before combining with the stock for a final, intense reduction. His most legendary signature dishes include: * **Davoser Wagyu mit Malanser Rotwein Jus und Randen in Texturen** (Davos Wagyu with Malans Red Wine Jus and Beetroot in Textures) * **Davoser Waldboden. Hagebutte. Tannensprösslinge.** (Davos Forest Floor. Rosehip. Fir Sprouts) * **Fermentiertes Gemüse und Pilze** (Fermented Vegetables and Mushrooms) * **Zanderfilet vom Lago Maggiore. Zitronen Verbene.** (Zander Fillet from Lake Maggiore. Lemon Verbena) * **Zürcher Geschnetzeltes mit Rösti** (Zurich-Style Sliced Veal with Rösti) * **Hackbraten mit Kartoffelstock** (Meatloaf with Mashed Potatoes) * **Rindfleischvögel mit Polenta** (Beef Roulades with Polenta)