Dieter Müller
CV and info
Date of birth
28.07.1948
in
Aaggen, Baden, D
Training
1963 - 1966: Hotel Bauer, Müllheim, Baden
CV
1966 - 1971: family business and military service (award for best military chef)
1971: Schweizerhof, Ernesto Schlegel, Bern, CH
1972: Hotel Miramare Beach, Corfu, GR
1973 - 1982: Schweizer Stuben, Wertheim-Bettingen with his brother Jörg Müller
1976: Chef de cuisine diploma
1982 - 1990: Schweizer Stuben, Wertheim-Bettingen (Chef de cuisine)
1990 - 1992: Contract with Thomas Althoff for Althoff Hotels presenting German cuisine in the following hotels run under the names of Ritz Carlton and Hilton in Japan, Australia, USA and Hawaii, France and Thailand
1992 - 2008: Restaurant Dieter Müller, Schlosshotel Lerbach, Bergisch Gladbach
1971: Schweizerhof, Ernesto Schlegel, Bern, CH
1972: Hotel Miramare Beach, Corfu, GR
1973 - 1982: Schweizer Stuben, Wertheim-Bettingen with his brother Jörg Müller
1976: Chef de cuisine diploma
1982 - 1990: Schweizer Stuben, Wertheim-Bettingen (Chef de cuisine)
1990 - 1992: Contract with Thomas Althoff for Althoff Hotels presenting German cuisine in the following hotels run under the names of Ritz Carlton and Hilton in Japan, Australia, USA and Hawaii, France and Thailand
1992 - 2008: Restaurant Dieter Müller, Schlosshotel Lerbach, Bergisch Gladbach
Philosophy
You indulge, I cook. For me an affair of the heart.
Member of
1994: Relais & Château
1995: Tradition & Qualité
1995: Tradition & Qualité
Awards
1982: Chef of the Year, Krug
1987: Chef of the Year, Gault Millau
1988: 19,5 points, Gault Millau, Maximum
1989: one of the 16 best chefs in the world, Gault Millau
1987: Chef of the Year, Gault Millau
1988: 19,5 points, Gault Millau, Maximum
1989: one of the 16 best chefs in the world, Gault Millau
Special aspects
My first contact with haute cuisine was in Alsace at the restaurant run by the Haeberlins. The sensational flavour of their goose liver in brioche lives on in my memory as does the visit in 1976 to Paul Bocuse's restaurant in Lyon. There my wife and I invested a month's wages in the legendary truffel soup and other delicacies. To this day I can sense this experience on my tongue.
