Dieter Müller

28.07.1948 in Aaggen, Baden, D

1963 - 1966: Hotel Bauer, Müllheim, Baden

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

You indulge, I cook. For me an affair of the heart.

1994: Relais & Château
1995: Tradition & Qualité

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

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.