|
|
|
|
|
|
|
|
|
|
 |
Dieter Müller |
| |
|
 |
|
| Born |
1948-07-28 Born: Aaggen, Baden, D |
| Apprenticeship/training |
1963 - 1966: Hotel Bauer, Müllheim, Baden |
| Career |
1966 - 1971: family business and military service (award for best military chef)
1971: Schweizerhof, Ernesto Schlegel, Bern, CH
1972: Hotel Miramare Beach, Corfu, GR
1973 - 1982: Schweizer Stuben, Wertheim-Bettingen with his brother Jörg Müller
1976: Chef de cuisine diploma
1982 - 1990: Schweizer Stuben, Wertheim-Bettingen (Chef de cuisine)
1990 - 1992: Contract with Thomas Althoff for Althoff Hotels presenting German cuisine in the following hotels run under the names of Ritz Carlton and Hilton in Japan, Australia, USA and Hawaii, France and Thailand
since February 1992: Restaurant Dieter Müller, Schlosshotel Lerbach, Bergisch Gladbach |
| Philosophy |
You indulge, I cook. For me an affair of the heart. |
| Membership |
1994: Relais & Château
1995: Tradition & Qualité |
| Awards |
1982: Chef of the Year, Krug
1987: Chef of the Year, Gault Millau
1988: 19,5 points, Gault Millau, Maximum
1989: one of the 16 best chefs in the world, Gault Millau |
| Interesting tidbits |
My first contact with haute cuisine was in Alsace at the restaurant run by the Haeberlins. The sensational flavour of their goose liver in brioche lives on in my memory as does the visit in 1976 to Paul Bocuse's restaurant in Lyon. There my wife and I invested a month's wages in the legendary truffel soup and other delicacies. To this day I can sense this experience on my tongue. |
| Publications |
1: Einfach und genial. Co-author. 2006, Neuer Umschau Buchverlag. ISBN 3865282628,€ 34.90
2: Dieter Müller. 2005, Collection Rolf Heyne. ISBN 3899102134, € 55.00 |
| |
|
|
|
|
|
|
|
|
