Erich Schwingshackl
Chef de Cuisine

CV of Erich Schwingshackl
Date of birth | 31.01.1970 in Gsies im Pustertal (South Tyrol) |
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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. |
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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. |