Hans Neuner

THE SON AND grandson of Tyrolean cooks, Hans Neuner grew up in a culinary culture and was engaged in the professional kitchen from a very young age. No surprise then, that he should go on to become a star chef himself. Training under Karlheinz Hauser in the restaurant of the Adlon Hotel in Berlin, Neuner’s innate talent came to the fore. After nine years there, he went on to work at the two Michelin starred Tristan Restaurant in Mallorca, before becoming chef-de-cuisine at Hamburg’s one Michelin starred Seven Seas.

In 2007, Neuner moved to the Algarve to lead the kitchen at Ocean, the restaurant of the Vila Vita Parc Resort & Spa. Here, he was able to showcase his own flair, impose his own methods and techniques, and, accordingly, lead his team to winning a Michelin star. A second was added to this two years later, in 2011, making Neuner only the second and the youngest chef to carry such acclaim in Portugal. His mantra is ‘keep it simple’, something which might initially seem at odds with the normal Michelin philosophy, and the awards are therefore a reflection of Neuner’s passion for excellent local produce, combined with his technical precision, and, of course, determination, diligence and consistency.

For Neuner, it is as much about appearance as it is taste. The platters that make it to his tables are exquisitely designed and might just as well adorn a plinth in a gallery. His seasonally changing menu is technically perfect and exacting, and he prides himself on creating light, modern and fresh gourmet experiences, always with a local signature. As such, a strong focus is placed on fish and seafood. Neuner devoutly believes in allowing the produce to define his menu.