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.
It is thanks to my mother that I became a chef. She was the one who encouraged me at the age of 18 to go in that direction. And as you can see, she knew her son very well! When I dined for the first time in a starred restaurant after completing my training, I knew what I wanted: to develop and hone my cooking skills in that direction in order to join the ranks of the representatives of very good cuisine in Germany at some time in the future. After my apprenticeship I spent six years at the restaurant Hoyerberg-Schlössle, one of the first restaurants in Germany with one Michelin star. It was this period which made the greatest impression on me. Besides cooking, I also learned important organisational and business management principles, which then enabled me to run my own restaurant.
I opened my own place in 1986. Together with my wife, I run the Villino in Lindau and we joined the Relais & Châteaux family in 2000. Being received into the select circle of Grands Chefs Relais & Châteaux in 2008 was one of the most important rewards for me as an executive chef.
I would describe the style of my uncomplicated, aroma-filled cuisine as Italian-Asian. For my guests it’s supposed to be a pleasurable experience.
What was your most moving culinary experience? My stay at the Hotel Traube Tonbach with dinner at Harald Wohlfahrt’s in 1985 is something that I will never forget.
The most amusing kitchen incident you ever witnessed? We can still laugh about ourselves every day – that is the best motivation for us in the kitchen.
Your best piece of advice for amateur chefs? To attend many of my cookery courses.
Germany
