Tim Ostertag

Chef Tim Ostertag's culinary philosophy, co-developed at bi:braud, represents a profound and authentic approach to fine dining, deliberately moving "away from products and dishes that you would expect in a Michelin-starred restaurant." His core ethos centers on cooking "only what we like," aiming to create "food that makes you happy" by forging a deep connection between flavors and the diner's personal history. This vision prioritizes "Geschmäcker, die man mit Erinnerungen und Emotionen verbindet" (flavors associated with memories and emotions), drawing inspiration from comforting, nostalgic experiences rather than overly intellectual or conceptual cuisine. He cites examples like "Buchteln you remember from grandma's house" or "a pasta dish that reminds you of your last holiday in Italy," illustrating a desire for dishes that are approachable and joyful, "not too cerebral." This approach is meticulously executed with a focus on "seasonal, local ingredients," which are then transformed into "surprising flavour experiences" through the application of "French influences." Beyond the plate, Ostertag embodies a philosophy of warmth and authenticity within the restaurant's atmosphere, stating, "Das bibraud ist für mich Familie – mit allen Ecken und Kanten" (bi:braud is family for me – with all its rough edges). This sentiment extends to the dual leadership he shares with Alina Meissner-Bebrout, where a shared understanding of "menu design, the guest experience or teamwork" ensures continuous improvement without conflict, cultivating a "relaxed fine-dining atmosphere in which every guest feels at home." Chef Ostertag's technical mastery is rooted in a rigorous education and formative experiences within some of the world's most distinguished kitchens. His foundational training at Munich's Hotel Vierjahreszeiten provided a comprehensive immersion into diverse culinary styles, from precise room service to the demanding standards of Michelin-starred dining. This classical grounding was significantly enriched by pivotal international stints, most notably at the globally renowned Quay in Sydney and the innovative Frantzén in Stockholm. These experiences indicate a chef with a profound understanding of cutting-edge techniques, progressive ingredient application, and a refined sense of culinary artistry. At bi:braud, his signature approach to flavor and plating is characterized by the skillful integration of "French influences" to elevate "seasonal, local ingredients." This suggests a command of traditional French methodology, applied with a contemporary sensibility to create dishes that are both technically impeccable and emotionally resonant. Ostertag's focus is on crafting "surprising flavour experiences" that evoke a sense of memory and happiness, rather than purely intellectual stimulation. While the text does not delineate specific, named signature dishes, it highlights his inventive reinterpretation of comforting, familiar concepts, such as a traditional "Buchteln" or a nostalgic "pasta dish." This demonstrates a technical prowess capable of transforming simple, beloved ideas into refined culinary expressions, marrying high-level execution with profound emotional connection.

Career

• Apprenti De Cuisine at Hotel Vier Jahreszeiten Kempinski München, Munich
• Demi Chef De Partie at Quay Restaurant, Sydney
• Chef De Partie at Quay Restaurant, Sydney
• Internship at Restaurant Frantzén, Stockholm
• Sous Chef at Restaurant bi:braud, Ulm
• Head Chef at bi:braud, Ulm