Exclusive Interview | Chef Ingo Stöneberg, Executive Chef, Alma Resort’s

“There are many chefs who have inspired me on my journey so far. There are chefs who I have worked with and chefs showcasing their work on social media, on educational channels, and even during culinary festivals who have impressed me.”

Editor: How did it all start? Share your culinary journey with us.

My parents met in the hospitality industry; my father was a chef and my mother a waitress.  They worked together at a hotel before opening their own restaurant together, with my father in the kitchen and mother the dining room.  Thus, it was just a matter of time before I set foot into the culinary world. It runs in my blood.

Editor: What are your earliest memories of the kitchens you worked in?

I helped my father in the kitchen of my parents’ restaurant when I was younger; my earliest memories are of cutting open bread for sandwiches and washing lettuce when I was about 11 or 12 years old.

In my teenage years, I wanted to support their business and earn some pocket money as well! Initially, I was mainly tasked with simple preparation work and making salads, and that eventually progressed to more exciting tasks such as making sauces, stews and plating the dishes.

As I helped out my parents in the kitchen of their restaurant, I knew that being a chef was the career for me.

Editor: A dish your patrons/guest love.

I hope they love all of my dishes ☺.

A fantastic dish that we’re getting a lot of positive feedback about here at Alma Resort is the slow-cooked lamb shank with celery and glazed baby onions, served at our La Casa restaurant. Slow-cooked for four to five hours, the lamb shank is sourced from Australia, is of exceptional quality and melts in your mouth.

Editor: A dish that you love but do not have on your menu.

Chicken and mushroom risotto. This dish can be so simple yet so disarmingly special. It requires a delicate balance of the right ingredients to collectively enhance the flavours yet there is also scope for the chef to make his or her own interpretation of the dish.

Editor: What according to you does it take to become a successful chef?

That really depends on which direction your career takes you. There are differences in what it takes to be a successful chef in a restaurant versus a successful chef in a hotel or resort versus a successful chef in the catering industry. Each field comes with special requirements and demands that influence you and your vision of what it means to be an excellent chef. A mix of many different experiences can definitely help you find your desired path. In the end, it not only takes time, ambition and consistency in order to be successful but also a wide range of enriching experiences coupled with the right support and inspiration from other chefs that you worked with.

Editor: What advice would you give to a young culinary student?

Try to learn as much as you can; think of yourself as a sponge that absorbs everything. And don’t be afraid to try new things and take risks - you never know what you can learn and how it will benefit you. No doubt you will surprise yourself.

Editor: What instruments/ equipment/devices you cannot imagine working without?

A sharp knife and a fine grater. You are able to secure all of the good cuts and pieces, as well as the flavours from many fantastic products to the plate.

Editor: Your favourite ingredient is…

Olive oil. I’ve learned a good olive oil enhances many dishes and can give a “fresh-touch” to the meal.

Editor: Name chefs, you find amazing or chefs work you admire.

There are many chefs who have inspired me on my journey so far. There are chefs who I have worked with and chefs showcasing their work on social media, on educational channels, and even during culinary festivals who have impressed me.

One person who inspired and supported me a lot was Chef Markus Gahler. During my first season of cooking in the mountains of Switzerland, he taught me many fantastic things in the kitchen such as new cooking techniques and different ingredients to use in dishes.

Editor: What books should every chef read?

While books are great, what I really recommend doing is throwing yourself into a whole new culture as you will learn so much more. I’ve learnt an incredible amount working in other places around the globe such as in Vietnam and the Middle East. When I arrived in the Middle East the first time it was very eye-opening; there were Arabic people cooking incredible Arabic food, Indian people cooking exceptional Indian food, Chinese people creating excellent Chinese food. It all came together in expert cooking, it was very impressive.