Diethard Urbansky
CV and info
Date of birth
12.05.1958
in
Olsberg, D
Training
1976-1979: Hotel Starke, Brilon
CV
1979-1980: Officers' mess during military service
1980: Hotel Westernacher, Prien
1980-1981: Alpenhotel Traube, Obersdorf
1981-1982: Hotel Thyon 2000, Switzerland
1982-1984: Hotel Gebirgsaussicht, Obersdorf (chef de cuisine)
1984-1985: Hotel Hilton, Düsseldorf Restaurant San Francisco (Michelin*)
1985-1986: Victorian under Günther Scherrer, Düsseldorf (Michelin*)
1986-1988: Tantris under Heinz Winkler, Munich (Michelin***)
1988-1999: Hilton Grill, Munich (chef de cuisine)
1991: Michelin *
1999-2001: Käferschenke, Munich (chef de cuisine along with Fritz Schilling)
since 2001: Restaurant Dallmayr (daytime sitting), Munich (chef de cuisine)
since 2006: Restaurant Dallmayr (new concept with evening sittings) (chef de cuisine)
2007: Michelin *
2009: Michelin * *
1980: Hotel Westernacher, Prien
1980-1981: Alpenhotel Traube, Obersdorf
1981-1982: Hotel Thyon 2000, Switzerland
1982-1984: Hotel Gebirgsaussicht, Obersdorf (chef de cuisine)
1984-1985: Hotel Hilton, Düsseldorf Restaurant San Francisco (Michelin*)
1985-1986: Victorian under Günther Scherrer, Düsseldorf (Michelin*)
1986-1988: Tantris under Heinz Winkler, Munich (Michelin***)
1988-1999: Hilton Grill, Munich (chef de cuisine)
1991: Michelin *
1999-2001: Käferschenke, Munich (chef de cuisine along with Fritz Schilling)
since 2001: Restaurant Dallmayr (daytime sitting), Munich (chef de cuisine)
since 2006: Restaurant Dallmayr (new concept with evening sittings) (chef de cuisine)
2007: Michelin *
2009: Michelin * *
Awards
1984: German winner of Taittinger culinary competition
1985: Master cook and specialist dietary training by DGE (German Association for Nutrition)
1988: Silver medal at the culinary olympics at the International Culinary Exhibition
1989: Hotel Restaurant of the Year with Hilton Grill chosen by the Guide
1985: Master cook and specialist dietary training by DGE (German Association for Nutrition)
1988: Silver medal at the culinary olympics at the International Culinary Exhibition
1989: Hotel Restaurant of the Year with Hilton Grill chosen by the Guide
Culinary style (cooking/ wine choices)
Classic French cuisine with Mediterranean influence
