Female lace for Marcobrunn by Tristan Brandt

ELTVILLE. With Simone Kubitzek (30) and Hella Eggers (31), the gourmet restaurant Marcobrunn by Tristan Brandt has been able to recruit two female chefs who are among the biggest up-and-coming talents in Germany. The two chefs are moving to the Rheingau from the Aqua restaurant, which has been awarded three Michelin stars. In Wolfsburg, Simone Kubitzek most recently worked as Junior Sous Chef and Hella Eggers as Chef Pâtissière. The restaurant is due to open in October 2024.

"For me, Simone and Hella are the absolute dream team for the kitchen management of Marcobrunn," says Tristan Brandt, culinary patron of Hotel Schloss Reinhartshausen. "The two top chefs not only realise my culinary vision brilliantly, but also contribute their own ideas and inspiration. Our first time cooking together has already resulted in some very exciting creations: We have the same mindset and a high affinity for Asian influences based on perfect French culinary craftsmanship."

One jointly developed dish for the new menu, for example, is the roasted leek, soubise sauce, salt lemon & silken tofu. The salt lemon not only lends the slightly smoky soubise sauce the necessary freshness, but also combines with the creamy silken tofu to create a harmonious work of art. The Wagyu roasted & braised, pointed cabbage, shiitake & black garlic also reveals the first flavourful synergies. The winning dish for the Rolling Pin's Young Wild Ones 2023, developed by Simone Kubitzek under competitive pressure, was further developed in the trio, for example to give the sauce more depth and umami.

Tristan Brandt, once Germany's youngest 2-star chef, has always been passionate about promoting talented chefs and supporting them in their next career steps. The fact that three members of the fine dining restaurant's five-strong kitchen team are female is a minor sensation in the male-dominated restaurant industry. Tristan Brandt hopes that this statement will inspire even more young women to take up the craft of cookery and pursue a career in top gastronomy. He himself will be on site regularly and act as a creative mind in the background as well as a competent contact person.

"At the new Marcobrunn by Tristan Brandt, I can grow as part of the team and fully contribute my own signature style," emphasises Simone Kubitzek. "I am also delighted to be able to live out my passion for Asian flavours. After completing her training at the Hotel Leicht in Biebelried, she quickly discovered her love of award-winning gastronomy. Before working at Aqua***, she cooked at Hotel Schloss Elmau for five years, most recently as Demichef & Chef de Partie at the gourmet restaurant Luce d'oro** (now Ikigai). Hella Eggers has made a name for herself primarily in the patisserie sector. After working at the Hamburg restaurants Jacobs (then **) and Se7en Oceans (then *), as well as at Courtier**, Vendôme (then ***) and most recently at Aqua***, she is delighted to no longer be solely responsible for the patisserie. Together with Simone Kubitzek and Tristan Brandt, she will also be in charge of developing independent dishes and bringing new splendour to the great tradition of Marcobrunn.

One of the new chefs' shared passions is home-fermented products, although these are primarily intended to add nuance rather than take centre stage. The aim of both chefs is to discover new flavours and explore unfamiliar aromas, as with the scallops, fermented carrots Beurre Blanc & passion fruit . It almost goes without saying that the entire kitchen team attaches great importance to sustainability and the use of high-quality products from predominantly regional producers.

The new restaurant will offer a 7-course dinner menu, with shortened versions of three or five courses also possible. A 3- or 4-course à la carte menu is also being planned. The restaurant will be open from Friday to Monday.

While the kitchen team is already complete, the service team, the second important pillar of a successful top restaurant, still needs active support. The two other restaurant outlets, the pan-Asian restaurant Blue Garden and the Mariannengewölbe with regional specialities, are also still in the process of building up their teams. Please send applications to karriere@remove-this.schloss-hotel.com.