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.
Venison has a very fine, tender texture. The meat is highly flavorful and slightly sweet, which means that it has to be seasoned carefully in order to achieve the best results.
From a hunter who supplies me with the best deer from the region around Regensburg and Wernberg-Köblitz. The season starts in May, when we get Maibock beer, and venison stays on our menu into December. Our customers love it — they can hardly wait for hunting season to begin.
I roast the saddle or haunch with a spice mix, or poach them in a spicy broth. The shoulder is braised and then minced, to be used as stuffing for raviolis or knödels. One of my signature dishes is saddle of venison with a spice sauce garnished with beets, balsamic cherries and chocolate.