Masterchef S04 ep8 : Diethard Urbansky, Dallmyer Restaurant, [Munich]

Interview with Diethard Urbansky

On the first floor of this Munich landmark delicatessen, you can dine in the finest possible style thanks to Michelin-starred chef Diethard Urbansky. A team of eight chefs led by Diethard Urbansky prepare dishes with unequalled attention and precision to treat up to 40 guests at a time. Furthermore, the delicatessen on the ground floor guarantees ingredients of the very best quality, delivered as fresh as can be.


My name is Diethard Urbansky, I work here in restaurant 'Dallmayr' as executive chef. In 2006 we reopened the
restaurant with a new concept. We created a fine ding room, and upstairs a café-bistro. And I manage it with the
assistance of 7 cooks.
0:25 -

Dallmayr of course stands for quality regarding food and beverage. It is also a family business founded in 1700 and
managed to this day by the family 'Randlkofer'. To me Dallmayr means a lot. It offers me a big chance to develop my
cooking style and to realize an excellent kitchen.

I studied to become a cook and my motive was that I enjoyed very much working with fresh products even back then.
It could be that the inspiration came from my home. I was raised in a middle-class family, there was cooking at home,
we had a backyard where we kept plants, grew vegetables. That was in 'Sauerland', I was born and raised there and
studied cooking in a very small restaurant, with a lot of ambition and motivation.

Cooking also combined with my desire for adventure, as you get to hear that cooks can travel the whole world, you
can get by in the whole world, you can cook on a boat.... And so part of my decision here had to do with my desire for
adventure. I didn't travel the world, but I did work in a lot of restaurants.

I started in a middle-class kitchen in my early career. I hadn't heard anything about Michelin Stars. That came later
with time spent in more professional kitchens. But my motives were always to work with fresh products where you
can use your creativity to make a good name. It was fortunate that this was already moulded from my experiences
growing up.

Jewellery Theatre Carravaggio

Here in Germany serious gastronomy doesn't have anything to do with what school you attend. Your first experiences
are very middle-class, very down-to-earth.

You receive a very solid basic education. Then, whilst working, you are in a position to hear about Michellin stars,
what it is, why does it exist, and how you have to work towards achieving them. A very big jump that I made in my
career was to work with 'Günter Scherrer' in Dusseldorf. He had 1 star back then and he was also my master. He
recommended me to Heinz Winkler to work in the restaurant 'Tantris' in Munich where I was admitted straight away.

That was the decisive, crucial point in my career. I think if I hadn't met Heinz Winkler I wouldn't be where I am today.
Of course there are rules and an iron discipline working in such a 3 star restaurant, but I think he saw that I had
talent. He promoted me and even took me along with him to cooking events. I stayed for 3 years working with him,
and he recommended me to Hilton , 'Hilton Grill', 'Hilton am Tucherpark' , where I cooked for the first time
independantly as the executive chef in a 1 Michelin star restaurant. I was with Hilton for 10 years. Then my next stop
was Dallmayr.

Jewellery Theatre Carravaggio

In-between I also did internships with Harald Wohlfart, Dieter Müller, Joachim Wissler. I went abroad to Brussels,
then Paris for "stages" . You got accepted and had to work full-time. But you learned so much from it.

It is a very different style. Back then, the French kitchen was very different …. it's ok now, but 25 years ago when I was
in Paris and Brussels, there were heavy sauces, their cooking was very rich with cream and butter. The German
kitchen on the other hand, from Heinz Winkler for example, is light. Your body can handle it better. You can have
more courses. The French kitchen was simply more sumptuous, more opulent.

I describe my kitchen as classical modern. This expression comes from modern architecture, but is very easy to
explain. It's just a reduction of the products, of the dishes, to the essential. So in my dishes, you don't find anything
on your plate that is just decoration. Everything is intended to support and to highlight the particular flavor or taste of
the dish. You could say 'less is more'. The dishes are clearly structured. They are creatively handled. I try to use
produce from the surrounding area. If not, I go to France, Bretagne, Normandie for seafood and fish.

Jewellery Theatre Elements

I don't follow every trend. I first study and look at it very closely. But my style is actually to draw the attention, the
focus on the product. And as I said 'less is more'. It has to be a cooking with total accent on the produce, and I still
achieve that with my dishes. A few years ago the Spanish kitchen was coming up but that is now old news. My style is
a classical modern kitchen, 'less is more' and 'reduce to the essential'.

It's an advantage to have a gourmet food shop downstairs as we have a very good purchasing department where you
can always count on. I still have my own suppliers that partially overlap with the suppliers from the store downstairs.
When you are affiliated to a giant delicatessen store, you also get the newest information regarding produce on the

We do not only have Bavarian customers, we also have many international customers, business people, we also
attract young people. Customers who enters a 2 star restaurant, and eats there, know and expect that a high quality
will be delivered. Ok we are in Bavaria but the restaurant could have been as well in Berlin or somewhere else.

Jewellery Theatre Fairytales

The produce that I find in the surroundings, I take from the surroundings. Of course now we have asparagus season in
Bavaria, the asparagus stronghold is actually not that far from here. So everything I find here, I will take from here. But
there are not typical Bavarian dishes on the menu.

There was an amusing incident before we reopened. We were just a few days away from the reopening, and we had a
breakdown with our stove. You actually might still get to see this stove. The ropes broke and it fell down the stairs. It
wasn't funny then and could have been very very dangerous if someone would have stood there. We can laugh now,
but it could have been a tragedy.

OFFICIAL WEBSITE: Diethard Urbansky, Dallmyer Restaurant, [Munich]