Podcast
Interview with Timo Fritsche, Mural Farmhouse
Timo Fritsche: From working for big bosses to conceptual work at the Mural Farmhouse
In an interview with Restaurant-Ranglisten.de, Timo Fritsche, Kitchen Director of the Mural Farmhouse in Munich since autumn 2023, talks about his career. Fritsche originally wanted to become a photographer, but the switch to digital photography and uncertainty about the future of the profession led him down a different path. After an aimless start and attending a business school, he discovered the world of catering through friends.
Fritsche began his career with internships in various catering establishments and found his passion in the kitchen. He was particularly impressed by the team spirit and creative atmosphere in an inn located in a nature reserve, where he completed his training. These experiences awakened in him the desire to work in award-winning gastronomy.
After his training, Fritsche worked in various restaurants, including a five-star hotel in Luxembourg. Despite initial difficulties and setbacks, such as losing his job, he remained determined and applied to Michelin-starred restaurants throughout Germany. He eventually found a job at Kilians Raffinerie in Braunschweig, where he further developed his skills and discovered his true passion for fine dining.
Fritsche emphasises that he has developed a broad range of skills through his diverse experience in the catering industry. He has worked in various areas, from preparing simple dishes to sophisticated Michelin-starred cuisine. His time at Amador in Langen, where he worked under Juan Amador, who is known for his innovative and unconventional cuisine, was particularly formative. This experience had a lasting influence on Fritsche's understanding of creativity and culinary innovation.
Fritsche emphasises that molecular cuisine and the playful use of textures have provided important impulses for modern gastronomy. Although he works less with textures today, he appreciates the creative approaches and the willingness to break traditional patterns. These experiences have taught him to think creatively and to prioritise flavour.
Another highlight of Fritsche's career was his time at La Vie in Osnabrück, where he was part of the team when the restaurant was awarded its third Michelin star. This experience was particularly formative for him, as he was able to experience the emotions and team spirit at first hand. Fritsche describes the time as extremely motivating and emotional, which had a strong influence on his professional development.
After the closure of La Vie, Fritsche's path led him to Andreas Caminada in Switzerland. There he initially took on an executive role at Schloss Schauenstein, where he learnt and implemented the DNA of Caminada's cuisine. Fritsche emphasises the importance of clear structures and processes in the kitchen in order to efficiently integrate creative processes into everyday life. He values the open dialogue and impulses that come from young team members and emphasises the importance of everyone in the team feeling that they are being listened to.
At Schloss Schauenstein, Fritsche developed a vegetarian concept inspired by Caminada's vision of a garden with its own vegetable garden. This experience enabled him to further deepen his passion for fermentation and creative processes. Fritsche describes how he fell in love with fermentation and explored the possibilities this technique offers to create unique and complex flavours. He then put this into practice at Restaurnat Oz, which is located in Fürstenau in the immediate vicinity of the Schaueinstein.
Fritsche eventually decided to look for a change and took on the role of Kitchen Director at Mural Farmhouse in Munich. In this position, he can further develop his creative skills and help shape the culinary direction of the restaurant. He emphasises that it is important to him not only to be in the kitchen, but also to work conceptually and develop the gastronomy further.
Fritsche sees the future of catering in a more flexible and accessible approach. He emphasises that guests today often don't want to spend four hours in a restaurant, but would rather have a quick, high-quality meal. This development requires new concepts that meet the needs of guests and at the same time fulfil high culinary standards.
