Jörg Sackmann
CV and info
Date of birth
02.12.1960
in
Frankfurt a. Main, D
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)
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
JRE
Awards
2002: Menu of the Year, Gault Millau
2003: Most Creative Chef of the Year, BUNTE
2004: Top 20 in Germany
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.
