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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.
The parts that require less cooking are panfried in brown butter, and those that need to be served medium-well are oven-baked.
Our venison comes from the forests around Lake Constance.
I like its characteristic flavor of game and its relative lack of intramuscular fat, which requires a special cooking method.