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Thilo Bischoff |
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| Born |
1974-06-22 Born: Essen, D |
| Apprenticeship/training |
1992 - 1995: Excelsior Hotel Ernst, Herr Nestler, Cologne |
| Career |
1996 - 1999: Hotel Alpenhof, Karl Hamberger and Harald Look, Murnau (demi chef, garde-manger, chef entremetier)
1999 - 2000: Grand Hotel Sonnenbichel, Prinzhorn-Köster, Garmisch-Partenkirchen (sous-chef)
2000: Dom Hotel, Herr Wemper, Cologne (chef tournant)
2001: Restaurant Endtenfang, Hotel Fürstenhof, Sobotka, Celle (chef tournant)
2001 - 2002: Hotel & Restaurant Leeberghof, Markus Bischoff, Tegernsee (sous-chef)
2002 - 2004: Bischoff am See, Markus Bischoff, Tegernsee
May 2004: Master Chef diploma
since 2005: Relais & Châteaux Alpenhof, Murnau (Chef de cuisine) |
| Philosophy |
Life is fun therefore I enjoy it always and everywhere. One should get up with a smile and go to sleep with a smile. |
| Membership |
Eurotoques
Relais & Châteaux
Werdenfelser Chefs 1921 e.V. (soccer team) |
| Awards |
2004: placed 2nd German Master Bocuse d`Or, Bocuse d`Or Academy, Herr Schassberger |
| Interesting tidbits |
Initially Thilo Bischoff wanted to become a professional drummer in a rock band.
2006: Erivan Haub (Patron Alpenhof) was awarded the Brillat Savarin Badge.
Hobbies: cooking, skiing, diving, wakeboarding |
| Further plans |
Great cooking |
| Publications |
2007: Winterstar Gala live in Bavarian Television, Garmisch-Partenkirchen
2007: Promotion and Gala, Ocean Reef Club, Key Largo, Florida
- "29 Top Cooks Help Children"
- "Starred Recipes for Five Euros" |
| Culinary Style (wines/kitchen) |
fruity, light and sparkling |
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Reiterzimmer |
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| Address |
Ramsachstr. 8
82418 Murnau
Germany > Bayern > Oberbayern > Garmisch-Partenkirchen
number of seats: 33
number of employees: 12
SKZ (Service Index) 0.364
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| Hotel |
Alpenhof Murnau |
| Staff |
Bischoff, Thilo (Chef de Cuisine)
Tugnoli, Guarino (Maître)
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Phone
fax |
+49 (8841) 4910
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email
Homepage |
info ( at ) alpenhof-murnau.com
www.alpenhof-murnau.com |
| Opening times |
from 18.30
Monday & Tuesday closed
Closed: 06.01. - 18.03. |
| Prices |
Ala Carte: € 29 - € 40
Menu: € 50 - € 91
7 course menu 112 €
price per course = 16.000 |
| Credit cards |
American Express, Diners Club, EC/Debit Card, MasterCard, VISA |
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2007 |
2008 |
2009 |
2010 |
2010
(Pts.) |
| Volkenborn Ranking |
Rank Germany
Total points |
146
78.8
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109
82.2
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139
79.7
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130
81.1
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| Restaurant guides |
Feinschmecker "points"
GaultMillau "points"
gusto "pans" (no ranking)
Michelin "stars"
Restaurant Gd. "toques"
Schlemmer Atlas "spoon"
Varta "startip" |
oo
16
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XXX
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oo+
16
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*
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XXX
*tip k + s
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oo+
16
7/10
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XXX+
*tip k
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ooo
15
7/10
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hhh
XXX+
*tip k
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(16.2)
(15.0)
(15.0)
(16.2)
(15.2)
(16.5)
(15.5)
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| Europe Restaurant Ranking (ERR 2009/10) |
| current quality |
16.00 |
| class |
Very Good |
| ERR Toques |
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| ERR Rank |
699 |
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| Guest Rating |
no assessement currently available
Review this restaurant |
| Culinary highlights |
Our wine and Grand Cru evenings with evening meal are reknowned and our various parties and seasonal festivities are much enjoyed. |
| Starter |
Mousse and ice-cream of duck foie gras with semi-sweet brittle in rhubarb-celery emulsion. |
| Main dish |
Imperial quail filled with pigeon breast in young onions. |
| Dessert |
Violet parfait on a chiboust of raspberries with lime froth. |
| Seminars |
We offer one and two day culinary courses which range from € 186 to € 338 per person. The two day course includes a trip to Munich to visit suppliers, to enjoy snacks and meals at chosen restaurants. The purchases are used the next day during the course. |
| Wine List |
The focus is on Italian and European wines though we do have specially selected non-European wines as well.
Prices range from € 28 for a 2006 Pinot Grigio from Angelo Scaroni in Bregenz up to a 1970 Château d'Yquem. |
| rare wines |
1955 Château Latour
1959 Château Margaux
1966 Château Cheval Blanc |
| Number of bins |
1000 |
| What is special about the restaurant? |
At the Allpenhof Murnau children are given a special VIP childrens' pass which gives them direct access to the kitchen where they are given a guided tour and they can order their meal directly from the cooks or even help prepare it.
In addition we offer children up to 12 a 50% discount on the regular menu and for the very small there is a special menu should they prefer.
In 2006 Erivan Haub, the owner of the Alpenhof, was awarded the Brillat Savarin plaque. |
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