Alfred Friedrich
CV and info
Birthday
30.01.1957
in
Linz, AT
Training
1972–1975: Culinary training at Gasthaus Linz, Linz, Austria
2 years at the Hotel Management School at Schloss Klessheim, Salzburg, Austria
2 years at the Hotel Management School at Schloss Klessheim, Salzburg, Austria
CV
1980 Head Pastry Chef at Schloss Fuschl, Salzburg, Austria
1981 Sous Chef at Hotel Post, Lech, Austria
1982–1983 Saucier at the restaurant “Aubergine” under Eckart Witzigmann, Munich
1984–1986 Averbeck's Giebelhof in Senden-Ottmarsbocholt
1995–1987 Nösse, Sylt Westerland
1987–1989 Averbeck's Giebelhof in Senden-Ottmarsbocholt
1990–1991 Head chef under Jörg Müller, Sylt
1991 Head chef at the Brückenkeller restaurant in Frankfurt am Main,
1991 ** Michelin Guide
1991–1996 Head chef and owner of “Humperdinck”*, Frankfurt
1999–2004 Owner at Marcobrunn, Reinhartshausen Castle, Eltville
2005–2007 Executive Chef at Residenz Heinz Winkler***, Aschau
2007–2009 Executive Chef at Zarges, Frankfurt
2009–2012 Head Chef at the Tiger Restaurant, Frankfurt
2012–2014 Head Chef at Lafleur, Frankfurt
2016 Ketschauer Hof, Deidesheim
2017–2023 Zur Golden Kron, Frankfurt (Owner)
Died March 7, 2023
1981 Sous Chef at Hotel Post, Lech, Austria
1982–1983 Saucier at the restaurant “Aubergine” under Eckart Witzigmann, Munich
1984–1986 Averbeck's Giebelhof in Senden-Ottmarsbocholt
1995–1987 Nösse, Sylt Westerland
1987–1989 Averbeck's Giebelhof in Senden-Ottmarsbocholt
1990–1991 Head chef under Jörg Müller, Sylt
1991 Head chef at the Brückenkeller restaurant in Frankfurt am Main,
1991 ** Michelin Guide
1991–1996 Head chef and owner of “Humperdinck”*, Frankfurt
1999–2004 Owner at Marcobrunn, Reinhartshausen Castle, Eltville
2005–2007 Executive Chef at Residenz Heinz Winkler***, Aschau
2007–2009 Executive Chef at Zarges, Frankfurt
2009–2012 Head Chef at the Tiger Restaurant, Frankfurt
2012–2014 Head Chef at Lafleur, Frankfurt
2016 Ketschauer Hof, Deidesheim
2017–2023 Zur Golden Kron, Frankfurt (Owner)
Died March 7, 2023
Awards
3 stars in the Michelin Guide (as head chef under Heinz Winkler)
16 points in Gault Millau
3.5 stars in Feinschmecker
4 toques in the Restaurant & Hotel Guide
3 cooking spoons in the Schlemmeratlas
3 diamonds in the Varta Guide
16 points in Gault Millau
3.5 stars in Feinschmecker
4 toques in the Restaurant & Hotel Guide
3 cooking spoons in the Schlemmeratlas
3 diamonds in the Varta Guide
Culinary style (cooking/ wine choices)
Grand Cuisine des produits: highly ingredient-focused, using only the finest ingredients, freshly prepared
