Manfred Schwarz
Chef de Cuisine (Schwarz in Kirchheim an der Weinstraße)
CV of Manfred Schwarz
| Date of birth | 02.06.1956 in Waiblingen, D |
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| Training | 1977 - 1979: Restaurant Löwen, Friedrich Nagel, Stuttgart-Mühlhausen |
| CV | 1979 - 1980: Hotel Hilton, Günter Scherrer, Düsseldorf (Commis saucier) 1980 - 1982: travelling to gain work experience at the following e.g.: Tantris, Heinz Winkler, Munich Schweizer Stuben, Wertheim-Bettingen & Crocodil, Strassburg 1982 - 1989: Bareiss, Baiersbronn (Chef de cuisine) 1984: ** Guide Rouge (Michelin) 1989 - 2003: Deidesheimer Hof, Deidesheim 1992: founded the catering company "MS Gourmetline GmbH" 2004 - 2012: schwarz Das Restaurant, Heidelberg 2012 - 2015 Lamershof, Birkenau-Löhrbach Since 2017, Schwarz, Kirchheim an der Weinstaße |
| Philosophy | My goal is to delight my guests every time they come. My new restaurant's motto is 'take the time for the best'. |
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| Awards | 1: Gold medal "Olympics of Chefs" 2: Prix Culinaire des Régions Européennes, 3: New York Culinary Trophy 4: Five Star Diamond Award, American Academy of Hospitality Sciences 5: Business medal of Rheinland- Palatinate for execeptional performances |
| Special aspects | So why did he become a chef? His father, a doctor of medicine, told him that good doctors were ten a penny but good cooks a rarity. He suggested he train to become one, then he too would be able to enjoy the advantages of his trade. He was proved right! |
Auszeichnungen im Schlemmer Atlas vergeben
24 Spitzenköche des Jahres, weitere Ehrungen für Sommelier Frank Glüer, Patissier Lukas Schmiederer und das Serviceteam der Ostseelounge
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1: Kochen für jeden Tag
2: Crème de la Crème
Both out of print. He's working on a new book due for publication soon.