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Tobias Wussler is the S.Pellegrino Young Chef 2015 finalist for the Germany and Austria region. The 26-year old sous chef from Restaurant Landhaus Bacher in Mautern an der Donau, Austria, will showcase his signature dish of “milk ice made with fir sprigs” at the grand final during Expo Milano 2015 in June.
He spoke to us ahead of the big event. Read the interview with Wussler's mentor, Nils Henkel.
Tell us about your signature dish.
This dish features pine ice cream, supported by strong flavours like young juniper, propolis and currant liqueur.
What made you decide to become a chef?
My parents have always ran a restaurant, so when I was a child I was certain that I'd become a chef. It's my passion.
Which chef or chefs inspire you daily and why?
My biggest source of inspiration is my parents and my brothers. Thomas Dorfer and Martin Sieberer are my mentors, they have always supported and encouraged me to improve.
What’s the best dish you’ve ever tasted?
The best dish for me is a homemade snack made by my dad.
What’s the most challenging aspect of S.Pellegrino Young Chef 2015 for you?
That my ice cream has an intense pine flavour, and naturally that everything works as I want it to.
What kind of help/guidance would you like from your mentor?
That he supports me in everything I do.
What will you do if you win this competition?
I will, of course, do everything possible in order to succeed in Milan, and I have faith that everything will go well.
