Erich Schwingshackl

CV of Erich Schwingshackl

Date of birth	31.01.1970 in Gsies im Pustertal (South Tyrol)
Training	1986 - 1989: Hotel Dolomitenhof, Sexten, Gasthof Restaurant Hell, Welsberg, Hotel Restaurant Schennerhof, Meran
CV	1991 - 1992: Restaurant Fink, Brixen (assistant chef de cuisine) 1992 - 1994: Hotel Restaurant Vier Jahreszeiten, Hamburg (garde-manger, entremetier, poissonier and saucier als demi-chef de cuisine) 1994 - 1995: Restaurant Aubergine*, Eckart Witzigmann, Munich (head garde-manger as well as boucherie and head poissonier) 1995 - 2001: Residenz Heinz Winkler, Aschau im Chiemgau (sous-chef) 2002 - 2005: Residenz Heinz Winkler**, Aschau im Chiemgau (chef de cuisine) 2005 - 2011: Schwingshackl ESSKULTUR, Reblingerhof, Bernried 2012: Schwingshackl ESSKULTUR, Tegernsee (chef de cuisine)

Philosophy	The winner does not despair, the doubter never wins.
Member of	Eurotoques Chaîne des Rôtisseurs Jeunes Restaurateures
Awards	2009: Chef of the Year, Großer Hotel- u. Restaurantführer (Germany) published by Bertelsmann.
Special aspects	Hobbies: collecting old cookery books
Plans	- pleasing guests - making the restaurant better known - moving to the top of the Restaurant Hitlists
Culinary style (cooking/ wine choices)	French cuisine with a strong Mediterranean flavour.