Bernhard Diers
CV and info
Date of birth
20.06.1959
in
Asendorf, D
Training
1975 - 1978: Gasthaus Dillertal, Hr. Bruchhausen, Vilsen
CV
1980: Royal Lancaster, London (Saucier)
1983 - 1985: Schweizer Stuben, A. Schmitt, Wertheim (Tournant)
1985: Restaurant Aubergine, Eckart Witzigmann, Munich (Tournant)
1986 - 1990: Hotel Colombi, Freiburg (Sous Chef)
1990 - 2000: Historisches Gasthaus Schwanen, Haigerloch (Patron)
** Guide Rouge (Michelin)
2000 - 2002: Restaurant Marstall, Munich (Chef de cuisine)
** Guide Rouge (Michelin)
since 2002: Zirbelstube, Hotel am Schlossgarten, Stuttgart
1983 - 1985: Schweizer Stuben, A. Schmitt, Wertheim (Tournant)
1985: Restaurant Aubergine, Eckart Witzigmann, Munich (Tournant)
1986 - 1990: Hotel Colombi, Freiburg (Sous Chef)
1990 - 2000: Historisches Gasthaus Schwanen, Haigerloch (Patron)
** Guide Rouge (Michelin)
2000 - 2002: Restaurant Marstall, Munich (Chef de cuisine)
** Guide Rouge (Michelin)
since 2002: Zirbelstube, Hotel am Schlossgarten, Stuttgart
Philosophy
What's good can be better still.
Awards
Chef of the Month, Der Feinschmecker
Newcomer of the Year, Der Feinschmecker
Newcomer of the Year, Der Feinschmecker
Special aspects
Bernhard Diers supports the project "Recipes against overfishing" organised by the Greenpeace Group in Stuttgart. The background to the project is the warning issued by the FAO that worldwide three quarters of all commercially used fish species have been fished to their limits or are already overfished.
