Vitus Winkler

Chef Vitus Winkler's culinary philosophy is deeply rooted in his connection to the natural Alpine landscape of his home in St. Veit im Pongau, Austria. Having grown up immersed in nature, exploring mountains and forests, he developed an ethos centered on bringing the "Kräuterreich" (Kingdom of Herbs) directly to the plate. His core vision is to create "culinary landscapes," where the impressions, scents, and tastes experienced outdoors are artfully captured and transformed into dishes. He emphasizes that "what grows together, also tastes good together," reflecting a primal and intuitive approach to flavor combinations. This philosophy extends to a radical commitment to hyper-local and seasonal sourcing. Winkler proudly states that "everything that ends up on the table in Winkler’s restaurant is locally sourced, including the lamb, beef, game and fish." He personally forages for wild herbs, plants, mushrooms, lichens, and even aromatic barks on his daily walks, viewing these excursions not only as a means of ingredient acquisition but as a creative process that clears his mind and sparks new culinary ideas. His trusted suppliers, like butcher Max Mann, embody this same reverence for nature and quality, with animals raised with such care that their "phenomenal" meat reflects "the love of his work." Winkler's overarching vision is to offer "healthy, sustainable and at the same time tasteful culinary arts, which are good for body and mind." He seeks to inspire his guests to reconnect with nature, to observe their surroundings more consciously, and to savor the moment, especially in an increasingly technology-driven world. For him, cooking is an act of passion and love, where every detail and ingredient is treated with respect and intention, leading to an authentic and profound dining experience that evokes the comforting warmth of home. Chef Vitus Winkler's technical mastery and artistic vision converge in his unique "new alpine cuisine," characterized by precision, creativity, and an unmistakable connection to nature. He organizes his menus around "culinary landscapes" such as "Forest," "Meadow," "Stream," and "Summit," each category influencing the ingredients and flavor profiles of the dishes within it. This narrative approach transforms the dining experience into an emotional journey through the Alpine terrain, where dishes like the "artfully crafted butter" presentations visually underscore his commitment to edible artistry. His approach to flavor is defined by a meticulous balance, particularly when working with game. Recognizing the intense and unique protein structure of wild game, Winkler expertly pairs it with "strong antagonists" – incorporating umami from mushrooms, acidity from berries, or freshness from wood sorrel to break the richness and create harmony. He is not afraid to embrace "complex flavor profiles," utilizing the bitter substances, essential oils, and sharpness found in various wild herbs to add depth and intrigue. Winkler evolved past trends like molecular cuisine, focusing instead on extracting maximum flavor from fewer, high-quality ingredients, often elevating vegetables to starring roles and employing smoke for added aromatic complexity. The minimalist, Scandinavian-Japanese inspired decor of his "Kräuterreich" dining room is deliberately designed to place the dishes themselves "in the spotlight and get the stage they deserve." Among his legendary signature dishes are: * **The "Gipfelstein" (Summit Stone)**: An edible stone crafted from chamois tartar, intricately filled with cranberry lichen foam, and finished with a hint of smoked lichen. This serves as the symbolic "summit" at the very beginning of his multi-course surprise menus. * **"Bachlandschaft" (Stream Landscape)**: A delicate composition showcasing watercress with cream, fresh fish, char caviar, and smoked curds, evoking the purity of an Alpine stream. * **"Waldspaziergang" (Forest Walk)**: A sophisticated mushroom tart featuring pickled mushrooms and edible moss, designed to capture the essence of a stroll through the forest.

Career

• Chef-Owner at Kräuterreich by Vitus Winkler (Designhotel Sonnhof), St. Veit im Pongau

Mentored by His Mother.