Christian Jürgens
CV and info
Date of birth
05.11.1968
in
Unna, Westfalen, D
Training
1984: Bad Homburg
CV
1988: Feinkost Käfer, Munich
1990: Tantris, Munich
1991: Residenz Heinz Winkler, Aschau
1992: Jörg Müller, Sylt
1993: Aubergine, Eckart Witzigmann, Munich
1997: Restaurant am Marstall, Munich (Chef de cuisine)
1998: * Guide Rouge (Michelin)
2001 - 2008: Restaurant Kastell, Hotel Burg Wernberg, Köblitz
2002: ** Guide Rouge (Michelin)
since 2008: Überfahrt, Seehotel Überfahrt, Rottach-Egern
1990: Tantris, Munich
1991: Residenz Heinz Winkler, Aschau
1992: Jörg Müller, Sylt
1993: Aubergine, Eckart Witzigmann, Munich
1997: Restaurant am Marstall, Munich (Chef de cuisine)
1998: * Guide Rouge (Michelin)
2001 - 2008: Restaurant Kastell, Hotel Burg Wernberg, Köblitz
2002: ** Guide Rouge (Michelin)
since 2008: Überfahrt, Seehotel Überfahrt, Rottach-Egern
Website
Philosophy
?Quality is never ever an accident. It is always the result of high aims, honest hard work, intelligent approach and clever execution.?(Willi A. Foster).
Awards
2000: Restaurant of the Year "Am Marstall", Der Feinschmecker (German trade journal)
2003: Newcomer of the Year, ARAL Schlemmer-Atlas
2004: Restaurant of the Year, Bertelsmann
since 2004: Top Ten, Aral Schlemmer-Atlas
since 2005: Top Ten, Der Feinschmecker
2006: Top Ten, BUNTE
2008: Chef of the Year, Der Feinschmecker
since 2010: 19 Points, 4 Toques, Gault Millau
2003: Newcomer of the Year, ARAL Schlemmer-Atlas
2004: Restaurant of the Year, Bertelsmann
since 2004: Top Ten, Aral Schlemmer-Atlas
since 2005: Top Ten, Der Feinschmecker
2006: Top Ten, BUNTE
2008: Chef of the Year, Der Feinschmecker
since 2010: 19 Points, 4 Toques, Gault Millau
Special aspects
Hobbies: family, skiing, running. Culinary ambassador of Bavaria in Montreal, during the Bavarian Weeks in Canada.
Culinary style (cooking/ wine choices)
Modern with classical roots.
