Ambassador Alexander Huber

Alexander
Huber

Alexander's comprehensive culinary training (the first trained chef in the family tradition after 400 years) and his exclusive experiences in Baiersbronn, Golling, Wartenberg, and most recently at Tantris in Munich, complete the journey from agriculture to butchery and innkeeping, to a restaurant and inn of upscale cuisine that focuses on top quality and premium regional products. He has been supported by his wife, Sandra Huber, ever since.

In 2012, Alexander Huber was admitted to the Jeunes Restaurateurs Germany, and in May 2013, the 12th generation Lilli Anna (the sunshine of the family) was born, the eighty-third offspring of the Huber family. And since 2017, Alexander Huber has been running the Huberwirt, together with Sandra Huber.

 

Ambassador Alexander Huber
Ambassador Alexander Huber

Interview

Why did you become a chef?

"Through family tradition, my path was somewhat predetermined. Without it being imposed on me, I realized early on that working with food and guests was exactly my thing. Due to my childhood in the inn, I could never imagine anything else."

 

What is the best thing about your profession?

"Working with food and the feeling of making people happy with my cooking. But I also love the craft of cooking, the culinary arts, the flavors – it simply inspires me anew every day."

 

How important is sustainability in fine dining?

"First – 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 big role and has for years."

 

What does respect for food mean to you?

"Everything – without it, you can neither cook well nor live well. But one should also generally have respect for the craft. For me, contact with producers and knowing and appreciating their products are important!"

 

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 of Nesmuk's early pieces. I cherish and care for this knife every day."

Why is good craftsmanship so important in your profession?

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

 

How do you implement sustainability in your
business?

"It has to be consistent from start to finish and begins with the producers. Dealing with employees and leading by example in sustainability is certainly paramount. Regionality, environmentally conscious actions, 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, then you already live somewhat sustainably."

 

How do Nesmuk knives differ from others you've worked with before?

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

huberwirt
One Michelin Star

Huberwirt is pure inn culture, spiced up with culinary, musical, and cabaret events in a traditional, stylish ambiance. A piece of culture combined with Bavarian hospitality and good service. 400 years of family tradition also means 400 years of inn history, making Huberwirt a small piece of Bavarian culture.

Alexander Huber sources his goods exclusively from selected producers in the Pleiskirchen region or from top suppliers in fine dining. In the kitchen, the quality of the ingredients is paramount: meat and sausage products are produced in the in-house butcher shop, and all dishes are prepared from ingredients that are made from basic raw materials themselves.

Alexander Huber's strong focus on quality never tires him. He is always looking for new specialties and products.

huberwirt