After Mountain Hub Gourmet was selected among the TOP 100 Restaurants of the World, by the Luxury Lifestyle Awards, Alexander Chetchikov, President of the World Luxury Chamber of Commerce, met with Marcel Tauschek, Head Chef of the gourmet restaurant at Hilton Munich Airport.
In this exclusive interview, Marcel provides insights into the evolution of modern luxury, the art behind Alpine-inspired cuisine, and the future of fine dining.
Alexander Chetchikov: Marcel, congratulations on Mountain Hub Gourmet’s recent recognition as one of the TOP 100 Restaurants of the world. How does it feel to have your restaurant celebrated on an international level?
Marcel Tauschek: Thank you very much. It is, of course, a great honor when our work is recognized outside of Germany. For me, it is confirmation that we are on the right track with our philosophy: genuine craftsmanship, a clear culinary vision, and a deep understanding of the product. The award belongs to my entire team—without their passion and precision, such success would not be possible.
AC: How do you think the concept of luxury dining has evolved in recent years, and what role does authenticity play in offering your guests an unforgettable experience?
MT: Today, luxury has less to do with opulence or perfection in the classic sense and more to do with authenticity, tranquility, and relevance. Our guests immediately sense whether something is genuinely thought out and implemented. For me, authenticity means not imitating something, but showcasing your own region, your own craftsmanship, and your own attitude—reduced to the essentials, but with depth.
AC: Guests often describe Mountain Hub Gourmet as both sophisticated and inviting. How do you strike a balance between sophistication and accessibility in your restaurant philosophy and service?
MT: We want fine dining that touches people – not intimidates them. For us, it’s about precision, but also warmth. A menu can be complex, but never complicated. The best moments arise when a dish or a moment of service is not only technically perfect, but also works on an emotional level. That’s exactly what we try to achieve every evening.
AC: Luxury is often defined by the smallest details. What are some of the subtle details at Mountain Hub Gourmet that you think make the biggest impression on your guests?
MT: Many things only become apparent at second glance. For example, how a plate is served at the right temperature, how a sauce complements the main dish, or how the lighting and acoustics in the room affect the experience. We pay close attention to these subtle nuances. The interaction between the kitchen and service is another such detail—our guests can sense when everything is in harmony.
AC: Your industry, hospitality and fine dining, is constantly changing. How do you and your team stay ahead of trends while preserving the distinctive identity of your restaurant?
MT: We observe trends, but we don’t chase them. I believe that a strong identity is more important than short-term innovation. We cook with a clear reference to the Alpine region and interpret it in our own way – modern, but never interchangeable. We draw inspiration from art, music, and travel rather than food trends.
AC: Sustainability is playing an increasingly central role in modern gastronomy. How does your team approach sourcing and menu planning in order to respect both the environment and culinary tradition?
MT: Sustainability is a matter of course for us – it starts with purchasing, not marketing. We work closely with producers from the region whom we know personally. Many products come from Bavaria or Tyrol, some also from northern Italy. It is important to us to process everything with respect – from the root to the fillet. For me, that is true sustainability: mindfulness towards the product and the people behind it.
AC: Thanks to its location in the Hilton Munich Airport, Mountain Hub Gourmet has a truly international audience. How do you design the culinary experience to appeal to both international travelers and local guests?
MT: That’s an exciting challenge. Our cuisine has a distinct Alpine character, but it speaks a universal language. Guests from Australia or the US appreciate the regionality and precision, while Munich and Tyrolean guests recognize the Alpine soul. It’s this bridge between home and the world that defines us—and fits perfectly with our location.
AC: What excites you most about the future of Mountain Hub Gourmet and what can guests look forward to in the coming year?
MT: We want to further develop the idea of modern fine dining – lighter, more conscious, more personal. Alpine cuisine offers so many facets that have yet to be explored. For the coming year, we are planning new menus with an even stronger focus on seasons and textures – and perhaps a culinary surprise or two that will broaden horizons.
It was a pleasure to speak with Marcel Tauschek, whose thoughtful approach to leadership and hospitality further strengthens Mountain Hub Gourmet’s global reputation. His attitude demonstrates a deep understanding of what true luxury means today: a balance of authenticity, innovation, and humanity.
To learn more, visit https://mountainhub.de/en/.
