Toni Neumann

Toni Neumann's culinary philosophy, encapsulated in "La Cucina dei Sensi" (the Kitchen of the Senses), is characterized by an approach that is experimental yet grounded, exclusive but never ostentatious. He aims to consistently deliver a high standard of surprising cuisine, effortlessly uniting the distinct flavors of Asia and Southern Europe. His core ethos centers on simplicity and purity, preferring the unadorned essence of a product. He believes in creating true works of art that feature extraordinarily well-balanced flavors and textures, with the goal of evoking a profound sensory experience for his guests, sometimes even rekindling childhood taste memories. A deep commitment to mindfulness and sustainability underpins his ingredient sourcing. Chef Neumann meticulously procures his produce from trusted local farmers with whom he maintains friendly relationships. He cultivates his own herb gardens and ensures that all meat comes from ethically raised animals, while fish is sourced exclusively from sustainable fisheries. This dedication to quality and responsible sourcing guarantees a full and authentic flavor experience in every dish. His culinary journey has been significantly shaped by his mentor, Reiner Fischer, at VILLINO, where Neumann learned the art of hospitality with guest well-being as the supreme maxim. This foundational training, combined with his innate creativity and passion, allows him to continuously evolve a cuisine that is both light and refined, always striving to delight and surprise. Chef Toni Neumann’s technical style is defined by a masterful "Spiel mit Texturen und Aromen" (play with textures and aromas), where he skillfully brings forth the pure form and individual flavors of products with apparent ease. His approach to flavor is a harmonious fusion of Japanese coastal artistry with the hearty character of Northern Italian cuisine, resulting in dishes that are always light and refined. He avoids extraneous embellishments, focusing instead on the intrinsic beauty and taste of his ingredients. Two illustrative examples of his technical mastery and flavor combinations include a crispy pork belly served with daikon radish and mie noodles, showcasing his ability to blend textures and Asian influences. Another highlights his creativity with local produce, featuring a sweet plum from the house garden alongside a Prosecco sorbet and the vibrant Japanese citrus, Yuzu, demonstrating his knack for surprising yet balanced sweet compositions.

Career

• Chef at VILLINO, Lindau