Bobby Bräuer
CV and info
Date of birth
10.08.1962
in
München, D
Training
1982 - 1985: Le Gourmet, Otto Koch, Munich
CV
1986 - 1987: Restaurant Fischerzunft, André Jäger, Schaffhausen, CH
1988: Restaurant L'Oasis, La Napoule, F
1989: Restaurant La Casa Nova, Cianciano Therme, I
1990: Restaurant Schweizer Stuben, Dieter Müller, Wertheim
1991 - 1992: Restaurant Aubergine, Eckart Witzigmann, Munich
1993 - 2000: Hotel Königshof, Chef de cuisine, Munich
2000 - 2003: Restaurant Victorian, Düsseldorf
2004 - 2010, Quadriga, Berlin (Chef de cuisine)
2010 - 2012, Hotel Grand Tirolia, Kitzbühel (Chef de cuisine)
since Februar 2013, EssZimmer in the BMW World, Munich (Chef de cuisine)
1988: Restaurant L'Oasis, La Napoule, F
1989: Restaurant La Casa Nova, Cianciano Therme, I
1990: Restaurant Schweizer Stuben, Dieter Müller, Wertheim
1991 - 1992: Restaurant Aubergine, Eckart Witzigmann, Munich
1993 - 2000: Hotel Königshof, Chef de cuisine, Munich
2000 - 2003: Restaurant Victorian, Düsseldorf
2004 - 2010, Quadriga, Berlin (Chef de cuisine)
2010 - 2012, Hotel Grand Tirolia, Kitzbühel (Chef de cuisine)
since Februar 2013, EssZimmer in the BMW World, Munich (Chef de cuisine)
Philosophy
The trend in the gourmet kitchen seems to be developing into a cuisine of products.
Awards
1996: Newcomer of the Year, Gault Millau
1997: Chef of the Month, Der Feinschmecker (German trade journal)
3 x Best Hotel Restaurant, BUNTE
1997: Chef of the Month, Der Feinschmecker (German trade journal)
3 x Best Hotel Restaurant, BUNTE
