Mario Corti
CV and info
Date of birth
17.05.1977
in
Radolfzell, D
Training
1995 - 1998: Hetzel Hotel Vier Jahreszeiten am Schluchsee, Frank Symelka
CV
1999 - 2000: Markgräfler Hof, Daniel Boschert, Freiburg (Chef tournant)
2000 - 2001: Im Schiffchen, Jean Claude Bourgueil, Düsseldorf (Chef saucier u. poissioner)
2001 - 2002: Am Marstall, Bernhard Diers, Munich (Sous chef)
2002 - 2004: Mark's Restaurant, Mandarin Oriental, Jürgen Benker, Munich (executive sous chef)
2004 - 2008: Chef de cuisine
2009: Mandarin Oriental, Singapur
2010: Mandarin Oriental The Excelsior, Hong Kong (Executive Chef)
2010 - 2019: Schloss Elmau, Elmau (Executive Chef)
2019: Brenners Park Hotel, Baden-Baden
2000 - 2001: Im Schiffchen, Jean Claude Bourgueil, Düsseldorf (Chef saucier u. poissioner)
2001 - 2002: Am Marstall, Bernhard Diers, Munich (Sous chef)
2002 - 2004: Mark's Restaurant, Mandarin Oriental, Jürgen Benker, Munich (executive sous chef)
2004 - 2008: Chef de cuisine
2009: Mandarin Oriental, Singapur
2010: Mandarin Oriental The Excelsior, Hong Kong (Executive Chef)
2010 - 2019: Schloss Elmau, Elmau (Executive Chef)
2019: Brenners Park Hotel, Baden-Baden
Philosophy
Fresh and straightforward cuisine with the best of basics, no frills.
Awards
2004: Winner of the Bavarian Chefs' Championship
2005: Newcomer of the Year, Der Feinschmecker (German trade journal)
2005: Newcomer of the Year, Der Feinschmecker (German trade journal)
Special aspects
Even as a child I adored cooking.
