Kitchen Psychology Redefined
“I’m a Prien native through and through, and that will never change.”
That’s how Dominik Wachter, Michelin-starred chef and visionary, describes his deep connection to his hometown. In the picturesque setting of Prien am Chiemsee, he fulfilled his lifelong dream: In October 2022, he opened the Wachter Foodbar in the former cooking school of his mentor, Thomas Mühlberger. Since then, his restaurant has been awarded a Michelin star for two consecutive years. But what makes the Wachter Foodbar so special? It’s about more than just excellent dishes – it’s about kitchen psychology. We visited Dominik to discuss this fascinating concept.
Michelin-Star Chef Dominik Wachter – Journey Through Flavor, Emotion, and Delight
ALEXANDRA GORSCHE: Dominik, what does kitchen psychology mean to you?
DOMINIK WACHTER: Kitchen psychology describes my philosophy and ambition to take our guests on a journey. They should experience the concept of the Wachter Foodbar with all their senses. The menu is, of course, at the center, but the journey to it – the stories we tell – makes all the difference.
How does presentation influence the taste of a dish?
Presentation is essential. It’s not just about the aesthetics but also about the story a dish tells. Where do the ingredients come from? How was the dish prepared? These narratives create an emotional connection between the guest and the menu. The dish is perceived more consciously, intensifying the tasting experience.
What role do psychological aspects play in menu planning?
The season has a significant influence. Our mood is affected by our environment, and that is reflected in our menus. In summer, we serve light, fresh dishes; in winter, more warming, hearty meals. Complementing this with appropriate beverages enhances the experience – like a non-dosage Champagne for hot days or a wood-aged wine for winter warmth.
Colors and textures – how do you use them to evoke emotions?
Harmony is key for me. In my kitchen, I deliberately avoid bright colors or artificial contrasts. Instead, I focus on muted tones and natural hues. Contrasts arise through textures and temperatures – creamy to crunchy, warm to cold. This creates a multi-layered experience for diners.
How important is the ambiance of your restaurant to the overall experience?
The ambiance sets the stage for enjoyment. Our Foodbar feels like a mix of pantry, living room, and dining room. It’s a place where you can escape daily stress and simply enjoy. This also applies to our team, which approaches guests with professionalism yet maintains a relaxed demeanor to foster a comfortable atmosphere.
Are there dishes specifically designed to evoke emotions?
Absolutely! Many guests associate certain dishes with memories – like Tafelspitz or Königsberger Klopse. Serving such dishes as a kitchen greeting can create real moments of joy. Emotions always play a role for us, whether through memories or a sense of home.
How important are trends in your work?
I don’t chase every trend but focus on quality and sustainability. Our philosophy is based on regional products and traditional techniques – timeless and sustainable.
How much of yourself is reflected in your cooking?
A hundred percent. My kitchen is an expression of my personality and beliefs. I firmly believe guests sense whether a chef is passionate about their craft. That’s what makes the difference.
Our food bar should feel like a combination of pantry and living room.
About Dominik Wachter
Born on June 12, 1988, in Rimsting, Dominik Wachter began his culinary journey under Thomas Mühlberger in Prien. After years as head chef, he opened the Wachter Foodbar in 2022, now renowned for regional haute cuisine with intercultural influences. His focus on quality and innovation has earned him two Michelin stars and established his philosophy as an inspiration for connoisseurs.
Our food bar should feel like a combination of pantry and living room.
