Dirk Schröer
CV and info
Date of birth
07.10.1975
in
Stuttgart, D
Training
1992-1996: Hotel Nassauer Hof in Wiesbaden
- Restaurant Orangerie under Harald Schmitt
- Restaurant Die Ente von Lehel under Herbert Langendorf
- Restaurant Orangerie under Harald Schmitt
- Restaurant Die Ente von Lehel under Herbert Langendorf
CV
1996-1997: Hotel Traube-Tonbach, Köhlerstube, Baiersbronn, Hans-Peter Engels (Commis de Cuisine)
1997-1998: National serivce in Stetten am kalten Markt, chef in the officers' hostel
1998-2000: Ente im Hotel Nassauer Hof, Wiesbaden, Gerd Eis (Commis de cuisine und Chef de partie)
2000-2004: Tantris, Munich, Hans Haas (Chef de partie)
2004-2005: Schloß Reinhartshausen, Eltville- Erbach (Sous-Chef)
2005-2006: Vendôme, Hotel Schloss Bensberg, Joachim Wissler (Sous- Chef)
since 2006: Caroussel, Bülow Residenz, Dresden
1997-1998: National serivce in Stetten am kalten Markt, chef in the officers' hostel
1998-2000: Ente im Hotel Nassauer Hof, Wiesbaden, Gerd Eis (Commis de cuisine und Chef de partie)
2000-2004: Tantris, Munich, Hans Haas (Chef de partie)
2004-2005: Schloß Reinhartshausen, Eltville- Erbach (Sous-Chef)
2005-2006: Vendôme, Hotel Schloss Bensberg, Joachim Wissler (Sous- Chef)
since 2006: Caroussel, Bülow Residenz, Dresden
Member of
Relais & Châteaux
JRE
L'Art de vivre
Chaîne des Rôtisseurs
JRE
L'Art de vivre
Chaîne des Rôtisseurs
Awards
2006; 2007; 2008: voted chef of the year in Saxony
2007 & 2008: one of the top 50 German chefs according to Busche Verlag
2007 & 2008: one of the top 50 German chefs according to Busche Verlag
Special aspects
Hobby: cycling
Plans
Aims to continually improve his cooking skills without losing touch with people and his family.
Culinary style (cooking/ wine choices)
Fresh new German cuisine laying great emphasis on aroma
