Alexander Huber

Why did you become a chef?

"Family tradition probably set the path a bit, but even without it being imposed on me, I realized early on that working with food and with guests was exactly my thing.

I could never imagine doing anything else because of my childhood in the inn."

What's the best thing about your job?

"Working with food and the feeling of making people happy with my cooking.

But I also love the craft of cooking, the culinary art, the flavors - it simply fascinates me anew every day."

What has been the biggest challenge so far?

"There are certainly a few to mention that have to do with my career. But purely broken down to cooking, certainly my first catering for 500 people on my own responsibility."

 

What does respect for food mean to you?

"Everything – without it, you can't cook well or live well.

But you should also have general respect for craftsmanship.

For me, contact with producers and knowing and appreciating their products is important!"

How important is sustainability in fine dining?

"First of all - I think sustainability is not a trend but a way of life that is desirable for all of us.

In my kitchen, sustainability plays a major role and has done so for years."

How exactly do you bring sustainability into your kitchen/restaurant?

"It has to run from front to back and starts with the producers. Dealing with employees and demonstrating sustainability is certainly paramount. Regionality, environmentally conscious action, using local products of the highest quality and according to the seasons are further activities that must be mentioned.

I think you simply have to embrace your homeland with all its products and conditions, and then you're already living a piece of sustainability."

Which Nesmuk knife is your favorite and why?

"I love my first Janus with a bog oak handle; I've had it for 11 years now and it must be one from Nesmuk's early days. I care for and maintain the knife every day."

What distinguishes Nesmuk knives from other knives you've worked with before?

"Many things – the shape, weight, and sharpness. Plus, the knives look damn cool!"

How would you describe Nesmuk knives?

"Magnificent craftsmanship and exceptional quality."

Why are good tools (like Nesmuk knives) so important in your profession?

"What applies in my kitchen/restaurant is that quality and respect are paramount! This naturally also applies to my tools."

What personal connection do you have to your cutting tools?

"I believe knives are the most used kitchen tool. Good results can only be achieved with top tools. Always sharpened and maintained, that's the be-all and end-all."

What fascinates you about really good (Damascus) knives?

"Simply put, the craftsmanship and the forging. I admire this skill."

What inspires you?

"My family, nature, and travel – but I'm also inspired by old forgotten dishes and the tradition of pub culture."

Where do you get your inspiration from?

"Very often from daily situations and of course from my large book collection. Sometimes also from restaurant visits, but there it's often an ingredient or a cooking technique and less the dishes themselves."