ALEXANDER HERRMANN
- ARTISTIC HUB MAGAZINE
- Apr 22
- 5 min read
Updated: Sep 21
Where Taste Becomes Art
Alexander Herrmann’s name resonates not only within German gastronomy but also across the international culinary stage, symbolizing passion, precision and innovation. Deeply rooted in Franconian tradition, his culinary vision transforms heritage into a foundation for limitless creativity. Seasonal ingredients become canvases for dishes that expand the boundaries of flavor and aesthetics.
In this exclusive interview, Herrmann invites us into a world where nature, science and artistry come together to create culinary experiences that delight the senses and nourish the soul.
Your family has upheld a culinary tradition in Wirsberg for generations. How have your family values and local traditions shaped your unique culinary philosophy?
Our philosophy begins with self-reflection. But first, one must ask what family truly means. For me, family is not limited to blood relations. It is a community shaped by shared ideas, values and attitudes.
I have worked with colleagues who have stood by my side for more than twenty-five years, which is nearly half my life. We see ourselves as a family, one that grows through genuine connection, never through obligation. This sense of community, built on a common pursuit of excellence, is the heart of our culinary philosophy. It is firmly grounded in Franconian tradition.
Could this philosophy have taken shape elsewhere? Perhaps. But it would have carried a different tone. In a fast-paced urban environment, I doubt we would have discovered the depth we have reached here, in the quiet of our rural surroundings.
You are renowned for your modern interpretation of Franconian cuisine. How do you blend traditional flavors with contemporary techniques to exceed your guests’ expectations?
It is a combination of dedication and our unique setting. To put it simply, we are not at the end of the world, but you can almost see it from here. We are not located in a tourist hotspot or an industrial center. When people come to us, it is intentional. They have made the effort to find us.
This location brings both limitations and opportunities. We may not have the same resources as an urban environment, but we are surrounded by outstanding farmers and producers. Drawing from this regional strength has allowed us to develop a distinct identity, one that has taken 15 to 20years to refine.
With our Food Scout and the Future Lab ANIMA, we have built a platform to explore new directions in taste, with a particular focus on seasonal ingredients. This method has given us independence and authenticity, making what we do today truly one of a kind.
Your dishes often resemble works of art. How important is aesthetics to you, and how do you approach creating visually striking plates?
Our creative process unfolds in two stages. The first takes place in ANIMA, where we experiment by fermenting, drying, pickling and aging ingredients to reveal hidden layers of flavor. Serving these elements on their own would result in technically refined dishes, but not the next evolution of our cuisine.
The second stage happens in AURA, our two-star restaurant, where we combine ANIMA’s developed components with fresh regional produce to create entirely new compositions. It is not just about arranging ingredients beautifully. It is about crafting an experience that reaches the heart, the mind and the soul, much like encountering a work of art that resonates on a deeper level.
Aesthetics and innovation come together on the plate to define our signature. We respond to the so-called culinary coma by offering sensory experiences that remain in memory long after the meal is over. As I often say, our stories become your memories.
“Our stories become your memories.”
You use regional, seasonal ingredients and various fermentation techniques to develop new flavors and visuals. How does this shape your culinary creations?
The key word for us is uniqueness. Every dish reflects passion, creativity and individuality. By sourcing ingredients at their seasonal peak, we are able to express the terroir, just as each vineyard produces a wine with its own distinct character. Embracing these regional subtleties allows us to reach a level of precision and depth that feels complete.
How does the natural environment and changing seasons inspire new dishes that engage all the senses?
Few things are as inspiring as the seasons. They provide natural boundaries and lead us toward excellence. Take, for example, a particular variety of cherry that reaches its full potential for only ten days each year. During that short period, I need three hundred and eighty kilograms. I must then find ways to preserve and refine it so its essence can appear on our plates throughout the year.
We go beyond traditional seasonality by identifying the exact moment when an ingredient reaches its peak, and then elevating it through controlled aging. This process allows us to create culinary expressions that feel timeless.
As a judge on “The Taste,” how do your experiences with young talents influence your own development?
Our development thrives on creative exchange within our team, both in Wirsberg and in Nuremberg. We constantly challenge one another by asking what the next step could be and how far we can still go. Out of these questions come results we consider extraordinary. Some stand out as brilliant successes. Others serve as reminders to keep moving, to keep exploring. We see ourselves as a vessel for innovation, always reaching into new culinary terrain.
On The Taste, I experience firsthand how flavors resonate with others and how young chefs perform under the pressure of creating something exceptional in a single spoonful. It is inspiring to see how instinct and intuition guide their process. Tasting their work not only expands my perspective but also continuously energizes my own.
Your passion extends beyond the kitchen, you write books and lead workshops. How does sharing your knowledge enhance your artistic vision?
Sharing does not diminish ideas. It amplifies them. Sharing is essential. When you communicate a vision, it does not become smaller. It grows. Through exchange, new perspectives arise, each one adding depth and nuance. Communication is not only about speaking. It is about what the other person truly understands.
The same applies to culinary ideas and flavors. By sharing them, we give those ideas room to evolve, to unfold and to reach their full potential.
While taste and aroma are fundamental in gastronomy, how do you ensure a multisensory culinary journey?
Flavor is just one chapter of the story. A truly meaningful experience comes from all the senses working together: sight, smell, sound, touch and taste. That is why our restaurant is called AURA. We embrace each sense with intention and care.
It begins with the way a team member approaches the table, presenting each dish with genuine warmth and sincere joy. This kind of authenticity cannot be staged. It reveals itself in subtle expressions, gestures and posture. These quiet details speak directly to the heart and bring an energy you can see, hear and even taste. Most of all, you can feel it.
Our greatest strength lies in this holistic approach and in the pride we take in everything we have built over the past fifteen years. This journey reflects our values and identity. It remains my greatest source of pride.
Through this interview, Alexander Herrmann reveals that gastronomy goes beyond craft. It is art in its purest form, where taste, creativity and storytelling come together to leave a lasting impression. His unwavering pursuit of excellence, deep respect for nature and bold sense of innovation transform each dish into a renewed narrative of tradition shaped for the present moment.
In Herrmann’s hands, food becomes more than a meal. It becomes an experience that speaks to the heart, stirs the imagination and creates memories that stay with us long after the final bite.
