Interview with JRE Member Alexander Huber
Normally, top chefs let their culinary creations speak for themselves - every ingredient, technique, and presentation reflects their passion and philosophy. In this JRE member interview, we go beyond the plate to explore the journey and inspirations of Alexander Huber from Huberwirt.
Introduction
Could you share how your upbringing and long family tradition in hospitality have influenced your path as a chef?
Alexander Huber grew up at the Huberwirt in Pleiskirchen. Tradition and hospitality have shaped him since childhood. With his new “Huberwirt 2.0” concept, he is leading the family business into the future and creating space for two culinary worlds: down-to-earth Bavarian classics in the tavern and modern fine dining in the restaurant.
Concept Inspiration
What inspired you to develop the concept “Huberwirt 2.0”?
Our tavern tradition goes back more than 400 years. I wanted to continue telling that story, but in a contemporary way. So from now on, we operate on two tracks: in the “Wirtshaus Huberwirt” we serve classic Bavarian dishes, while in the new “Restaurant Alexander Huber” we create refined fine dining experiences at the highest level.
Bridging Two Worlds
How do you manage to combine tavern character with fine dining?
Our spaces make it possible. In the Gaststüberl and Dorfstüberl, the classic tavern atmosphere lives on, with a bar, tiled oven and regulars' table. In the “Restaurant Alexander Huber”, the atmosphere is calmer and more elegant. The kitchen is the same, the experience is different.
Signature Dish
Is there a dish that best captures the spirit of Huberwirt 2.0?
Zockerbrot or the Bavarian bouillabaisse are perfect examples. Both have their roots in Bavaria, but we interpret them in a modern way. It is important to me that you can taste where the dish comes from.
Future of Fine Dining
How do you see the future of haute cuisine?
