Erich Schwingshackl
CV and info
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
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 - 2018: Schwingshackl ESSKULTUR, Tegernsee (chef de cuisine)
2018 - 2023: Schwingshackl ESSKULTUR, Bad Tölz
Since 2024, Schwingshackl ESSKULTUR, Naturhotel Rebling, Bernried
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 - 2018: Schwingshackl ESSKULTUR, Tegernsee (chef de cuisine)
2018 - 2023: Schwingshackl ESSKULTUR, Bad Tölz
Since 2024, Schwingshackl ESSKULTUR, Naturhotel Rebling, Bernried
Philosophy
The winner does not despair, the doubter never wins.
Member of
Eurotoques
Chaîne des Rôtisseurs
Jeunes Restaurateures
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.
