Tristan Brandt comes to Weinheim

WEINHEIM. New decade, new concept: on the day of his 40th birthday, top chef Tristan Brandt signed the lease for the Schlossparkrestaurant together with Weinheim's Lord Mayor Manuel Just in the town hall yesterday. The culinary entrepreneur is planning to realise a gastronomic concept that will offer both Weinheim residents and the public from the region and beyond a culinary place of well-being in the time-honoured building.

At 4 pm sharp, the time had come: after intensive discussions over the past few weeks, Lord Mayor Manuel Just and press spokesman Roland Kern from the Weinheim city administration congratulated top chef Tristan Brandt on his new culinary task. The timing could not have been more fitting, as Tristan Brandt was celebrating his 40th birthday at the same time. "I'm starting my new decade of life with an exciting project in my adopted home. I couldn't have celebrated my birthday in a better way," said a delighted Germany's former youngest two-star chef, who has been travelling as a culinary patron for fine dining concepts on the national and international stage in recent years, such as currently at the "WinterVariet".He is currently at the "WinterVarieté by Tristan Brandt" in Heidelberg, the "artis by Tristan Brandt" in Arosa (Switzerland) and the Michelin-starred restaurant "Tambourine Room by Tristan Brandt" in Miami (USA), which recently made it onto the globally recognised "Forbes Travel Guide" list.

In the new "Schlossparkrestaurant by Tristan Brandt" project, culinary entrepreneur Tristan Brandt will incorporate his expertise from the past few years and implement a modern experience concept for all needs that also incorporates the history of the traditional building. Brandt describes: "Guests from Weinheim can expect an affordable, attractive culinary offering that will also attract visitors from outside Weinheim and thus give the city new impetus." To this end, the company is planning its own series of events, which will be offered both in the chic interior rooms and outside on the castle terrace and the meadow in front of it. The location can also be used for private events such as weddings and company celebrations. Tristan Brandt is also planning an exciting offer for regional and national companies that combines enjoyment and networking.

"I am working flat out with my entire team to develop and implement the concept. I'm really looking forward to the new task and working with the city and its residents. It is particularly important to me that we create a culinary meeting platform for guests from near and far that doesn't exclude anyone but brings people together," says Tristan Brandt. "As soon as the concept is finalised, we will announce further details." "We are delighted that our castle will now present itself gastronomically at a level and quality that it has long deserved and that is appropriate to the ambience of the building and the park," explained Weinheim's Lord Mayor Manuel Just. The head of the town hall reported on the very professional and detailed negotiations over the past few months. "It was very pleasing to feel how Tristan Brandt was convinced of this property early on," reported the mayor. From the very beginning, it was clear that the new tenant had a vision for the Weinheim restaurant. According to Manuel Just, they are particularly pleased that the top chef is planning his presence in the region in Weinheim. "This puts us at the centre of the Rhine-Neckar metropolitan region in terms of gastronomy," said the mayor.

The mayor of Weinheim once again explained the reasons for choosing Tristan Brandt from several applicants. He is certain that his personality and his concept are a suitable addition to the city's existing offerings. The new offer should also spread Weinheim's reputation as a stronghold for weddings and attract new guests to the two-castle town from outside, so that added value for the hotel and retail sectors will also be noticeable. "We are convinced that Tristan Brandt will advance our castle restaurant and establish it as a formative gastronomic institution in the region," says Manuel Just.