Karl Baumgartner is an open-minded and curious self-made chef. He prefers to abound with salt and spices without using precision scales, and spreads mustard on every piece of meat before putting it into the oven. He marinates his braised meat with Port and big chunks of ginger, and devotes most of his mornings to making fond sand cutting meat and vegetables.
His loyal sous-chef Taka and his Japanese-Chinese kitchen staff follow his directions and contribute with some Asian techniques such as fish marinading and duck glazing – though strictly with local mountain pine honey.
cresciuto a pane e Inter, eno-gastro-turista per lavoro e per passione. HR manager pentito, nel 2018 corona il suo sogno aprendo Maso Zambo, agri-lodge in Valsassina con "ristorante gastronomico di campagna"
