Skip to main content
This website uses cookies
This website uses cookies to improve user experience. By using our website you consent to all cookies in accordance with our Cookie Policy. Read more
Restaurant Cheval Blanc by Peter Knogl logo
Restaurant Christians logo

Burkhard Schork

Chef de Cuisine (Friedrich von Schiller in Bietigheim-Bissingen)

image of Burkhard Schork

CV of Burkhard Schork

Date of birth 08.01.1958 in Aschaffenburg / Main, D
Training1975 - 1977: Butcher, Rücker
1980 - 1981: Schweizer Stuben, Wertheim
CV1981 - 1983: Schweizer Stuben, Jörg & Dieter Müller, Wertheim-Bettingen
1983: Restaurant Bruderholz, Hans Stucki, Basel (internship)
1983: Master diploma (butcher), Augsburg
1983: Jörg Müller, Sylt
1983: Georges Blanc, Vonnas, F (internship)
1984 - 1986: Restaurant Zur Alten Post, Hans-Stefan Steinheuer, Heppingen (Sous Chef)
1986 - 1988: Schweizer Stuben, Dieter Müller, Bettingen (Sous Chef)
1988: Chef de cuisine, Regensburg
since 1988: Hotel & Restaurant "Friedrich von Schiller", Bietigheim-Bissingen (Chef de cuisine & Patron)
To restaurant details

Burkhard Schork is Chef de Cuisine

in Friedrich von Schiller in Bietigheim-Bissingen

PhilosophyOnly he who has both feet on the ground has his hands free to reach for the stars.
Member ofMVG Baden-Württemberg
German soccer team of Chefs & Restauranteurs e.V.
AwardsWinespectator "Best of: Award of excellence"
5 bottles, Der Metternich (maximum)
Special aspectsMy mother wanted me to become a Catholic priest. But her early death lead me early on to the kitchen. The fun of cooking is still there and I can still preach in my own business!
Contributions to various titles: - Schweizer Stuben kochbücher - Dieter Müller Kochbuch, Heyne Verlag - Das Friedrich von Schiller Kochbuch, Schnell Verlag (not all are still in print)


Service & contact

Did you have any questions about the gourmet club or so you need a restaurant recommendation? We will help you.

+49 700-1GOURMET

Be welcome to send us an email.

To the contact form