Henrik Weiser
CV and info
Date of birth
03.08.1975
in
Höxter, D
Training
1993 - 1996: Weserberghof, W.Krause, Höxter
CV
1996 - 1998: Hellers Krug, Uwe Multhoff, Holzminden (Commis)
1998 - 2001: Le Canard, Josef Viehauser, Hamburg (Sous chef)
2002 - 2003: Tafelhaus, Christian Rach, Hamburg (Chef de partie)
2003 - 2008: Wald- und Schlosshotel Friedrichsruhe, Lothar Eiermann, Zweiflingen (deputy chef de cuisine)
2008 - 2015, Traube Blansingen, Efringen-Kirchen, (Küchenchef)
Mai 2019 - October 2020, L'étable, Bad Hersfeld, Küchenchef
2020 - 2022, Maximilians, Oberstorf
since 2022, Zirbelstube, Colombi, Freiburg (Küchenchef)
1998 - 2001: Le Canard, Josef Viehauser, Hamburg (Sous chef)
2002 - 2003: Tafelhaus, Christian Rach, Hamburg (Chef de partie)
2003 - 2008: Wald- und Schlosshotel Friedrichsruhe, Lothar Eiermann, Zweiflingen (deputy chef de cuisine)
2008 - 2015, Traube Blansingen, Efringen-Kirchen, (Küchenchef)
Mai 2019 - October 2020, L'étable, Bad Hersfeld, Küchenchef
2020 - 2022, Maximilians, Oberstorf
since 2022, Zirbelstube, Colombi, Freiburg (Küchenchef)
Philosophy
I try to keep to the straight and narrow in life and remain true to myself.
Special aspects
Hobbies: photography, tennis
Plans
A house on the coast and to cook there for no more than 10 people.
Culinary style (cooking/ wine choices)
Straightforward, clear and keeping close to the original product.
