Thomas Hübner

Chef Thomas Hübner's culinary philosophy is deeply rooted in an absolute fanaticism for products, viewing nature and the producers as the true stars of his kitchen. He believes in using only the highest quality ingredients to create something sustainable and enduring. His overarching vision revolves around a clear, creative, and precisely prepared vegetable cuisine, where fish and meat from the best regional sources serve as expertly crafted supporting actors. This approach is informed by a profound respect for seasonality, with his menus constantly evolving based on what he instinctively feels like eating and what the current micro-season offers, intrinsically linked to the specific location he cooks in. His ingredient sourcing is exceptionally meticulous and localized, largely dictated by the nearby Petzow Schlossgarten. Chef Hübner actively participates in the garden's cultivation, creating his own planting plans and drawing inspiration from the vibrant diversity of Italian markets to introduce lesser-known and atypical varieties. This unique partnership ensures a daily supply of exclusively fresh fruits and vegetables, forming the rhythmic heart of his kitchen and providing a treasure trove of wild herbs and mushrooms. Fish, when featured, is sourced from surrounding lakes in summer and the Baltic Sea in winter, while meat also comes from the immediate vicinity. The core ethos emphasizes carefully extracting the fine, inherent flavors of each ingredient, allowing them to shine without overwhelming them with heavy carbohydrates. Hübner's style is a harmonious fusion of international culinary techniques with strong regional roots and a distinct Italian influence, a testament to his twelve years cooking in renowned Italian establishments. He aims to bring out the purest product flavor with stylistic confidence and precise craftsmanship, reflecting both his high level of artisanal skill and his creative spirit, resulting in a true 'auteur cuisine'. Chef Thomas Hübner's technical style is characterized by a high degree of precision and craftsmanship, honed through his training under esteemed chefs like Kolja Kleeberg, Michael Hoffmann (a pioneer of high-level vegetarian menus), and Michael Kempf, followed by a significant twelve-year tenure in Italy's starred restaurants. He masterfully blends international techniques with his regional Brandenburg roots and a profound love for Italian culinary traditions. This is evident in his masterful pasta creations, which are a permanent fixture on his menu in varying forms, such as the hand-made pasta with pine nut milk and Imperial Caviar, serving as a homage to his Italian heritage. His approach to flavor and plating prioritizes clarity and the careful extraction of natural tastes. He focuses on enhancing the delicate nuances of each vegetable, allowing them to shine without overwhelming them with heavy carbohydrates. For fish, he employs the Ike-Jime method to preserve its clear, unadulterated flavor, showcasing his dedication to product integrity. Meat and fish, though supporting roles, are prepared with exacting standards and precision, ensuring they complement the vegetable-centric dishes perfectly, always aiming to bring out the product's flavor with style and precise craftsmanship. Legendary dishes reflecting his signature style include the 'Bete mit Sibirischem Kohl und Pesao, einem gelben Erbsenmiso' (Beetroot with Siberian Cabbage and Pesao, a yellow pea miso), and 'Blütenkohl mit Estragon, Nussbutter, sous-vide gegartem Eigelb und Pistazie' (Cauliflower with Tarragon, Nut Butter, sous-vide egg yolk and Pistachio). Other notable creations feature regional ingredients like 'Petzower Wirsing mit Polenta, Gremolata, Salzzitrone und eine Kaffeesauce' (Petzow savoy cabbage with polenta, gremolata, preserved lemon and a coffee sauce), and 'Topinambur zur Müritzforelle, die mit der schonenden japanischen Jke-jime-Methode getötet worden ist' (Jerusalem artichoke with Müritz trout, killed with the gentle Japanese Ike-Jime method), all demonstrating his creative flair and technical mastery.

Career

• Cook at VAU, Berlin
• Cook at Margaux, Limburg
• Cook at Facil, Berlin
• Cook at Enoteca Pinchiorri, Italy
• Chefkoch at Alte Überfahrt, Werder

Mentored by Kolja Kleeberg, Annie Féolde.