Chef of Schlosshotel Hugenpoet artfully arranging a gourmet dish

Pure indulgence –
Dominik Schab and the 1831

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What is it actually like to be the head chef of a renowned gourmet restaurant? We wanted to know exactly and visited Dominik Schab. The head chef of the Restaurant 1831 allowed us to take a deep look into his culinary soul.

The preparations for the evening are complete, Dominik Schab has a little time. The 1831 opens in half an hour – we would like to use this time to get to know the head chef and the person behind this responsible job a little better. He casually pushes a plate with artfully draped appetizers towards us, the aperitifs. They open the menu, which is also available as a vegetarian version on the menu. And that brings us to the first topic: creating a vegetarian menu that convinces gourmets is always a challenge – and one that he gladly accepts, says the chef de cuisine. He likes to be inspired by what he discovers himself. "My dishes are created while cooking," says Dominik Schab, who develops four to five completely new menus for the 1831 every year. The elaborately fermented, dehydrated or otherwise repeatedly processed vegetable components are also part of the meat and fish menu with one or two courses.

Fine amuse-bouches from Restaurant 1831 at Schlosshotel Hugenpoet – artfully presented gourmet cuisine

Head chef Dominik Schab from Restaurant 1831 at Schlosshotel Hugenpoet preparing a creative gourmet dish

Finely presented gourmet dish with sauce at Restaurant 1831 of Schlosshotel Hugenpoet – creative cuisine by Dominik Schab

Dominik Schab is one of the top chefs in the country. But in contrast to most of his colleagues, who move from restaurant to restaurant after their training, he found his professional center early on – at Hugenpoet. The Schlosshotel has been his area of activity for more than 20 years, and since the opening of the Restaurant 1831 in 2021, he has been the head chef of the gourmet restaurant and is also responsible for the culinary aspects of the bistro in the remise. "My parents weren't particularly enthusiastic when I started my training," Dominik Schab recalls, "cooks weren't pop stars, like they are today. Maybe they were just afraid that I would have to turn sausages and make potato salad all my life." He looks mischievous and laughs. After all, he knows exactly that his work and that of his team is anything but that.

Head chef of Restaurant 1831 at Schlosshotel Hugenpoet – portrait in an elegant castle atmosphere

It is a deep need for him to provide his guests with the perfect culinary experience. And he wants to show that gourmet cuisine and sustainability can harmonize wonderfully. That is why Dominik Schab works with sustainably produced food, with seasonal and regional products wherever possible. And he involves his colleagues from the service early on when a new menu is being created. "Wine pairing is extremely important for us in the 1831," says the head chef, "which is why the so-called basic menu always goes to the service and to our sommelier." During the subsequent joint trial cooking, six to eight wines are tasted per course. "That can take a while," says Dominik Schab.

But a wine accompaniment to the menu is not a must, the head chef adds. That is why he and his team are also working on non-alcoholic beverage accompaniments based on fruit or vegetables. And if it still has to be a cola? "The guest drinks what he wants to drink. That is part of our philosophy 'Fine Dining rethought'. Our guests should feel comfortable. The 1831 is stylish, but not stiff."

Exclusive wine selection at Schlosshotel Hugenpoet – international fine wines in an elegant castle atmosphere

With this philosophy, the restaurant also wants to reach the gourmets of tomorrow, says Dominik Schab. He looks at the clock, time is up. One more question: Who cooks at your house? Schab laughs. "My wife. She is a fantastic cook and knows how to make us all happy."

Pure indulgence – Dominik Schab and the 1831

"Our guests should feel comfortable. The 1831 is stylish, but not stiff."

Pure indulgence –
Dominik Schab and the 1831