Matthias Walter: “I would like to create my own culinary concept”

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Matthias Walter was named the best young chef in Germany & Austria region during the S.Pellegrino Young Chef 2016 regional heat and he will now put his passion for cooking to the test at the Grand Finale in Milan under the guidance of mentor chef Karlheinz Hauser.

We spoke to him about his preparations on how he turned a passion into a profession.

My dish is unique because…
I present special products from all over the world and different textures on one plate.

What are the main influences in your signature dish?
The main influence is the asian cuisine with all the different flavours in modern presentation.

How are you collaborating with your S.Pellegrino Young Chef mentor in order to perfect your dish for the final?
It is great for me to have such an experienced mentor. Karl Heinz Hauser gives me precious dishes and tricks for my signature.

What led you to choosing a career in the kitchen?
I choose the job because I like to work with different foods and flavours. I love to create signature dishes and it is always exciting for me to contact colleagues from all over the world.

Who has been a mentor to you throughout your career?
Since the beginning of my career Rolf Straubinger and my father are my mentors.

What are your professional ambitions?
I would like to create my own culinary concept. The concept should arouse the interest of young people who would like to enjoy ecological food and appealing presentations.

What’s the best dish you ever tasted? Where did you eat it and who cooked it?
The best dish I ever tasted was the 'foie gras toffee' in the restaurant Vendome. It was cooked by Joachim Wissler who has three Michelin stars.

What is the most exciting/challenging element of the S.Pellegrino Young Chef competition for you?
I am excited about what I will expect at the Grand Final in Milano. I am looking forward to the Competition with the other 19 chefs.

What will you do if you win the competition?
First I will drink champagne with my colleagues. I will share my experience with the other chefs in our restaurant.