Thorsten Hauk

Thorsten Hauk's culinary philosophy is deeply rooted in a relentless pursuit of excellence, yet tempered with profound humility. Even after achieving a Michelin star, he emphasizes maintaining the same standards, stating, "We don't get carried away, but try to do the same as before. That's why we got it." His overarching principle is "Taste matters," believing that exceptional food can be simple – a high-quality ingredient, meticulously and lovingly prepared, forms the foundation of a great meal. This ethos extends to a "casual dining" approach, delivering fine cuisine without unnecessary frills or ceremony, focusing squarely on the enjoyment and originality of the dishes. His commitment to ingredient sourcing is paramount. He prioritizes "the quality of the basic products – regardless of whether it's a lentil, a vegetable, or a piece of fish," seeking the best possible quality. While predominantly working with regional products, Hauk also embraces "out of the box" ingredients, pushing culinary boundaries. A prime example is his signature Amurkarpfen, exclusively raised near Erlangen for Villa Mittermeier, harvested using the Japanese Ikejime method to prevent stress hormones, and dry-aged for a week to develop unique aromas. This dedication extends to sustainable practices, such as the use of Leindotter for its ecological benefits, reflecting a "no compromise" code on quality and sustainability. Chef Hauk fosters a modern team-oriented kitchen culture, far removed from past autocratic styles. He believes in empowering his team through trust and support, allowing for mistakes with the right attitude, as a functioning community ultimately delivers a superior result. His creative process aims to infuse dishes with surprising components and is nurtured during moments of quiet reflection. Ultimately, Hauk and his team envision a "Modernist Cuisine" that innovatively marries scientific principles and advanced techniques with a strong regional identity, constantly striving to "rethink cuisine" and "get a little better every day," ultimately aiming to inspire and delight guests with emotional and memorable dining experiences. Chef Thorsten Hauk’s technical mastery is best described as "Modernist Cuisine" infused with deep regional respect. He combines scientific principles and innovative techniques, as evidenced by his pioneering work developing space food for astronauts. His approach begins with unparalleled product quality, epitomized by his unique sourcing and preparation of Amurkarpfen—utilizing the Japanese Ikejime method followed by precise dry-aging to cultivate exceptional flavor and texture. He is renowned for crafting dishes that deliver intense flavor notes and "true aroma explosions," emphasizing the purity of the ingredients. His style is characterized by cooking that is "straightforward and understandable," yet profound. Sauces are critical to his creations, viewed as "the soul of a dish." While he values simplicity in quality ingredients, Hauk also incorporates "out of the box" elements and techniques like fermentation to build complex and intriguing profiles. Plating is a deliberate artistic act, focused on "beautifully staging" the dish and often including "surprising components" to engage the diner. Among his legendary signature dishes is the "Tatar vom Amurkarpfen," a dish he hails as "the epitome of contemporary, regional cuisine," consistently featured on his menu. Other notable creations include a Beef and Caviar dish, and his artfully arranged Skrei (winter cod). His menus showcase a progression of meticulously crafted courses, such as Franconian Asparagus with Umeboshi, and Icelandic Cod with glazed spring morels, culminating in nostalgic desserts like "Oma Helgas Käsekuchen."

Career

• Executive Headchef at Villa Mittermeier, Rothenburg ob der Tauber