Bernd Siener
CV and info
Date of birth
08.05.1968
in
Mainz, D
Training
1994: Master chef, master college Heidelberg
CV
Schwarzer Adler, Franz Keller, Oberbergen (2 Michelin Sterne)
Tantris, Heinz Winkler, Munich
Tristan, Majorca
Schwarzwaldstube, Traube Tonbach, under Harald Wohlfahrt, Baiersbronn
Chewton Glen Hotel, New Milton, UK
Dolder Grand Hotel, Zürich
German Embassy, Bogotá, Colombia
Tantris, Heinz Winkler, Munich
Tristan, Majorca
Schwarzwaldstube, Traube Tonbach, under Harald Wohlfahrt, Baiersbronn
Chewton Glen Hotel, New Milton, UK
Dolder Grand Hotel, Zürich
German Embassy, Bogotá, Colombia
Philosophy
Loosely quoting Saint Exupèry Siener says that with the simplicity of ingenious concoctions: perfection is not when one can not add any more but when one dare not leave anything out.
Member of
Registered with Châine de Rôtisseurs
Awards
2003: Rising star of the year (Der Feinschmecker, German trade journal)
Special aspects
For Bernd Siener, who comes from an old local Mainz family of pastry cooks and bakers, his profession is indeed his calling. Right from primary school age he could be found at the stove cooking with enthusiasm the midday meal for his family whilst his parents worked in the shop.
Culinary style (cooking/ wine choices)
Cuisine guided by the ingredient
