Jörg Behrend
CV and info
Date of birth
22.05.1967
in
Limburg a. d. Lahn, D
Training
1982-1985: Restaurant St. Georgstuben, Limburg a. d. Lahn
CV
1985-1989: various hotels and restaurants in Germany and Switzerland
1989-1996: Sonnenalp Hotel & Resort, Restaurant Silberdistel, Ofterschwang i. Allgäu
1996-1998: Parkhotel Frank, Obersdorf (assistant chef de cuisine)
1998-2004: Jacobs Restaurant, Thomas Martin, Hotel Louis C Jacob, Hamburg (assistant chef de cuisine)
2004-2006: Vivaldi, Schlosshotel im Grunewald, Berlin (Chef de cuisine)
2007: San Nicci, Berlin (Chef de cuisine)
2007-2008: Forellenstube, Landhaus "Zu den Rothen Forellen", Ilsenburg (Chef de cuisine)
since July 2009, Parioli, Hotel de Rome, Berlin (Chef de cuisine)
1989-1996: Sonnenalp Hotel & Resort, Restaurant Silberdistel, Ofterschwang i. Allgäu
1996-1998: Parkhotel Frank, Obersdorf (assistant chef de cuisine)
1998-2004: Jacobs Restaurant, Thomas Martin, Hotel Louis C Jacob, Hamburg (assistant chef de cuisine)
2004-2006: Vivaldi, Schlosshotel im Grunewald, Berlin (Chef de cuisine)
2007: San Nicci, Berlin (Chef de cuisine)
2007-2008: Forellenstube, Landhaus "Zu den Rothen Forellen", Ilsenburg (Chef de cuisine)
since July 2009, Parioli, Hotel de Rome, Berlin (Chef de cuisine)
Special aspects
My dishes are influenced by the French Mediterrean cuisine and are given a regional touch.
