Chef
Martin Fauster
- Discipline
- Chef
- Based in
- Freiburg im Breisgau, Germany
i. Biography
Since 2022, Martin Fauster has been chef at Zur Wolfshöhle in Freiburg, Germany, working in a kitchen language rooted in classic cuisine. The register is controlled rather than showy: a style Fauster defines plainly as one with staying power. That line captures the method behind the work — steady, disciplined, and built around what endures. Munich shaped the base of that method. From 2004 to 2018, Fauster was Chef de cuisine at Königshof, and before that he also worked at Tantris in the same city. The sequence points to a career formed in kitchens where precision matters and standards are exacting. Consistency runs through it: form held carefully, technique kept sharp, fundamentals treated as the point.
At a Glance - Current role: Chef at Zur Wolfshöhle, Freiburg, Germany, 2022–present. - Past role: Chef de cuisine at Königshof, Munich, Germany, 2004–2018. - Career note: Worked at Tantris in Munich. - Specialty: Classic cuisine. - Cooking philosophy: “The philosophy is as simple as it is quick to explain: an excellent product at the center and lifting its original flavor only through craftsmanship.” The philosophy is product-first, with craftsmanship serving the ingredient rather than covering it. In Fauster’s terms, the center holds and the rest is there to frame, refine, and clarify. That is a practical way of thinking about flavor: no excess, no distraction, only the hand required to bring out what is already there. The kitchen culture he describes follows the same logic. “Fun and joy, respect, and a certain ‘appreciation’ for what chefs do every day” sets out the conditions he values. The emphasis lands on shared work: serious, yes, but not severe. Discipline is kept in balance by recognition of the people doing the labor, service after service. At Zur Wolfshöhle, that temperament reads as a return to first principles: classic cuisine, a product handled carefully, and technique applied with restraint. The point is not to announce itself, but to let the work hold. That is where Fauster places his confidence — in fundamentals, in exacting kitchens, and in the quiet authority of cooking that does not need to overstate itself.
In Their Words “The philosophy is as simple as it is quick to explain: an excellent product at the center and lifting its original flavor only through craftsmanship.” “Fun and joy, respect, and a certain "appreciation" for what chefs do every day.”
FAQ What is Martin Fauster's current role? As of 2026, Martin Fauster is Chef at Zur Wolfshöhle. What is Martin Fauster known for? Classic cuisine.
