Chef
Stefan Fuß
- Discipline
- Chef
Portrait of Stefan Fuß
i. Biography
The Gasthaus trade is a craft of continuity as much as cooking: procurement, fire, service rhythm, and the obligation to feed regulars without freezing the room in the past. At Gasthaus Goldener Stern in Friedberg, Germany, Stefan Fuß works as Chef / Küchenchef inside a third-generation family tradition of about 120 years. His formation began in the family inn, where the daily mechanics of hospitality, guests, service, roast meats, repeated work, gave him the working vocabulary of the house before the professional title did.
Training and Lineage
Professional kitchen formation stayed close to the Bavarian-Swabian ground first. Stefan Fuß trained at Restaurant Herzog Ludwig in Friedberg, then took culinary positions at Tantris in Munich and L’Enclume in England. The sequence matters: local inn culture first, then broader kitchen discipline, then return to a regional house with a wider frame of reference. Technique, product judgment, and the handling of tradition are the useful carryovers from those stations. In the present role of chef / innkeeper at Gasthaus Goldener Stern, Stefan Fuß has to join two trades that are often separated: the precision of the kitchen and the older duties of hosting.
The Current Work
Regional Bavarian and Bavarian-Swabian cooking at Gasthaus Goldener Stern is built from proximity rather than branding. As Chef / Küchenchef in Friedberg, Germany, Stefan Fuß uses exclusively regional products from suppliers in the region and personally selects ingredients. Herbs collected every morning in his own garden keep the kitchen tied to the day’s condition, not just to a written idea of seasonality. The modern work starts from recognizable local material and changes it through method. “Pig Wings” reinterprets pork shank by curing the inside of the shank, cooking it for ten hours at 80°C, marinating it with homemade soy sauce, baking it in tempura, and serving it with freshly shaved horseradish and homemade kimchi. The dish keeps the reference point clear while shifting texture, seasoning, and format. Stefan Fuß divides the fish into preparations: the belly as tartare, the back crispy, with caviar included as part of the composition. The craft lies in separating uses by cut and texture while keeping the regional ingredient legible. The hospitality position remains broad: classic local dishes and new development have to sit in the same house. Stefan Fuß wants international guests to be able to experience typical local dishes such as classic roast pork, while also developing new dishes. His own formulation is direct: “But I am also driven by the fun of change. It fulfils me to develop new dishes.”
Career - Chef / innkeeper, Gasthaus Goldener Stern, Rohrbach near Augsburg - Culinary position, Tantris, Munich - Culinary position, L’Enclume, England Education: Restaurant Herzog Ludwig
Signature
Kohlrabi with carp is the named signature dish. In Stefan Fuß’s version, the regional fish is split by preparation, belly as tartare, back crispy, with caviar included, showing the kitchen’s main pattern: local product, controlled technique, and contemporary handling without erasing the source.
Honors
Recognition here is carried through stewardship rather than a trophy list. At Goldener Stern, Stefan Fuß works in the third generation of a family tradition of about 120 years, with cuisine rooted in Bavarian and Bavarian-Swabian products, suppliers, and memory.
FAQ What does Stefan Fuß currently do? Stefan Fuß is chef / Küchenchef. Where did Stefan Fuß train or study? Stefan Fuß trained at Restaurant Herzog Ludwig. What is Stefan Fuß known for? Country cooking and farm-to-table cuisine.
