Manfred Schwarz
CV and info
Date of birth
02.06.1956
in
Waiblingen, D
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
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'.
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
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!
