| Date of birth | 05.11.1968 in Unna, Westfalen, D |
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| 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 |
| Website | christianjuergens.de/ |
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| Social Media | facebook.com/christianjuergens.de/?fref=ts instagram.com/christian.juergens |
| 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 |
| 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. |
Did you have any questions about the gourmet club or so you need a restaurant recommendation? We will help you.
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