I have been a successful self-employed restaurateur for over 30 years. I have been developing new concepts for gastronomy for several years and thus pass on my many years of experience!
CURRICULUM VITAE
1 year Gastronomic Consultant Meckatzer Bräustüble
Meckatzer Bräustüble Betriebs GmbH, Heimenkirch
1/2 year Gastronomic Consultant & Chef Restaurant Farmers Club
Gut Sonnenhausen GmbH & Co. KG, Sonnenhausen, Glonn
2 years Gastronomic Consultant & Director
Thielemann´s Restaurant & Bar
Nahetal Hotel- & Businessgesellschaft mbH, Bad Kreuznach
3 years Self-employed Entrepreneur Wirtshaus & Hotel Feichtner Hof
Gmund am Tegernsee
21 years Self-employed Entrepreneur Wirtshaus zum Schweinsbräu
Herrmannsdorf, Glonn
21 years consistently 16 Gault Millau points
1 year Chef de Cuisine Historical castle mill
Horbruch
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1 year Chef de Cuisine Restaurant Glockenbach
Karl Ederer, Munich
1 star Michelin Guide
1/2 year Apprenticeship as master chef
Steigenberger Academy, Bad Reichenhall
2 years Sous-Chef Restaurant Gasthaus Glockenbach
Karl Ederer, Munich
1 star Michelin Guide
3 years Chef Saucier Frankfurter Hof
Steigenberger Hotel Frankfurter Hof, Frankfurt am Main
1 star Michelin Guide
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1/2 year Chef Tournant
Royal Hotel Osaka Nakanoshima & Imperial Hotel Tokyo, Japan
1 year Commis de Cuisine Frankfurter Hof
Steigenberger Hotel Frankfurter Hof, Frankfurt am Main
1 star Michelin Guide
Conscription
German Bundeswehr
2 years training as a chef
Steigenberger Hotel Frankfurter Hof, Frankfurt am Main
1 star Michelin Guide
1 year Bellboy Frankfurter Hof
Steigenberger Hotel Frankfurter Hof, Frankfurt am Main
1 year Hotel Management School
Steigenberger Academy, Bad Reichenhall
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Books
Pure Life, Heyne Verlag
From the luxury of the simple kitchen, Südwest Verlag
My heaven on earth, Gräfe and Unzer
Organic vegetables, Seehamer Verlag
Organic meat, Seehamer Verlag
Organic poultry, Seehamer Verlag
Various book participations, including Teubner Edition in several editions
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Credentials
Available upon request!