Interview mit Dominik Wachter, Wachter Foodbar

"Motivation is of course the most important thing. Interest in the products, interest in the profession. That's the be-all and end-all," says Dominik Wachter, star chef and head chef at Wachter Foodbar in Prien am Chiemsee in the latest episode of the Restaurant-Ranglisten.de podcast. With a passion for culinary diversity and a focus on regional ingredients, Wachter runs his restaurant with a concept that combines down-to-earthness and creative cosmopolitanism. His cuisine is characterised by honesty and quality: "It's about recognising the products, tasting them and being able to experience them."

Being close to nature and working with local producers are essential components of his work. "Nature dictates which products are available - you can feel that in my kitchen," explains Wachter. His dishes are often based on seasonal ingredients, whereby he focuses on creative combinations and international flavours. He is particularly proud of his delicately confit lake trout, which combines elements of his French training, regional produce and fermented ingredients. "It combines a lot of my roots from French cuisine, the beautiful Beur Blanc, then again the regional flavours, the trout that comes from here." It has recently become his signature dish. Dominik Wachter had previously always said that he didn't have a signature dish because he always wanted to cook something new.

In future, Wachter plans to train young chefs himself in order to pass on his passion and experience. "I had a great education and would like to pass it on somewhere so that our industry is strengthened again," he emphasises. Wachter focuses on motivation and curiosity in his apprentices and sees training as the basis for a successful career.

Despite the challenges of a small team and long working days, Wachter finds balance in nature and spending time with his children. "Of course, nature and collecting are also my balance, which is somewhere related to my job. But I also have two children, with whom I naturally try to spend my time," he says.

With the Wachter Food Bar, Wachter also wants to further develop the catering industry and strengthen it for the future: "We need this relaxed attitude, especially in the one-star sector. We need the lowered inhibition threshold, the guest-orientation and not the chef-orientation. The guest should quickly feel at ease."