Relais & Châteaux is an exclusive collection of 500 of the finest charming hotels and gourmet restaurants in 60 countries. From the vineyards in Napa valley to the beaches in Bali, from the olive trees in Provence to the lodges in South Africa, Relais & Châteaux offers all the stops on the finest route for discovering each special place and country.
In all our properties, each maître de maison draws upon his unique experience and passion to share the authentic culture and tastes of his region with every guest.
Magical places and memories of a lifetime: whether it be a romantic weekend or to celebrate the important moments of life such as birthdays, anniversaries, honeymoon or family reunions.
Established in France more than 50 years ago, Relais & Châteaux has become a renowned reference of excellence in the hotel and restaurant world. The Association's mission is to spread its unique art de vivre across the globe by selecting outstanding properties with a truly unique character.
Weekly closing: The hotel is closed from the 2nd of January till the 12th of January 2012, the gourmet restaurant is closed from the 1rst of January till the 18th of January 2012. Annual closing: “Konrads”: open all year.
I was born into a restaurateur family and my father was a chef – so already as a child I discovered my love for cooking. After completing my training I had the great fortune to be able to spend my apprentice years amongst others with Lothar Eiermann at the Wald- und Schlosshotel Friedrichsruhe and at the Restaurant Tantris with Hans Haas.
After several years as an executive chef on Sylt and in Berlin, where I last worked at the Restaurant Vitrum/The Ritz-Carlton, I arrived in the summer of 2008 as executive chef in the Oberpfalz. The gourmet restaurant the Burg Wernberg was looking for a new executive chef. My son was born just one day before my interview with the mâitre d´hotel. Besides, the considerable attraction of taking over the management of that renowned restaurant, it was the change in my family situation that motivated me to seek out this professional challenge, and to move out of the city into a more rural environment.
I really enjoy implementing and evolving my own style of cuisine with the new kitchen brigade. What is important for me is a product-based cuisine which allows me to develop fish, meat and vegetables combined with spices and herbs - the creative elements - into completely unique creations.
What was your most moving culinary experience? There are some culinary experiences which were very emotional for me. For instance the first time that I cooked for my wife or the first carrot-potato mash I made for my son Valentin. Another unforgettable experience for me was a dinner with my wife at Pierre Gagnaire’s.
The most amusing kitchen incident you ever witnessed? One day out of the blue the Germany comedy star Tom Gerhardt suddenly appeared in my kitchen. And you can imagine that it was a very amusing experience!
Your best piece of advice for amateur chefs? Less is more! Pick dishes that you can prepare in advance, for instance slow-simmering dishes that allow you to spend the evening with your guests.
Germany
