Jörg Sackmann
Chef de Cuisine (Schlossberg in Baiersbronn)

CV of Jörg Sackmann
Date of birth | 02.12.1960 in Frankfurt a. Main, D |
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Training | 1977 - 1982: Hotel Traube & Schwarzwaldstube, Harald Wohlfahrt, Baiersbronn-Tonbach |
CV | 1982: Maître, Henry Levy, Berlin 1984: Brenners Parkhotel, Albert Kellner 1986: Aubergine, Eckart Witzigmann, Munich 1986: Master chef diploma, Baden-Baden 1988: Hotel Sackmann, Restaurant Silberberg, Baiersbronn-Schwarzenberg (family business) since 1993: Restaurant Schlossberg, Hotel Sackmann, Baiersbronn (his own gourmet restaurant in the hotel run by his family) |
Member of | Eurotoques JRE |
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Awards | 2002: Menu of the Year, Gault Millau 2003: Most Creative Chef of the Year, BUNTE 2004: Top 20 in Germany |
Special aspects | The French national football team were once served Black Forest roast saddle of venison in elderberry syrup. |