Martin Göschel
CV and info
Date of birth
09.11.1971
in
Mannheim, D
Training
1989 - 1992: Hotel Ritter, Durbach
CV
1993 - 1996: Hotel Bareiss, Restaurant Bareiss, Baiersbronn (Demi chef und Chef de partie)
1996 - 1997: Steinheuers Gourmetrestaurant, Bad Neuenahr, (Chef de partie)
1997: Chamber of Commece Master Chef class
1997: Schlosshotel Chastee, Tarasp, CH(Chef de partie)
1997 - 1998: Fährhaus Munkmarsch, Restaurant Petersilie, Sylt, (Chef saucier)
1998 - 2000: Restaurant La Table, Dortmund (Sous chef)
2000 - 2009: Tigerpalast, Tiger-Restaurant, Frankfurt am Main (Chef de cuisine)
2009 - 2014: La Bellezza, Paradies, Ftan, CH
2014 - 2015, Alte Post, Nagold
2015 - 2018: Executive Chef Schilthornbahn and director of the
Hotel Alpenruh in Mürren
since 2018 Executive Chef The Alpina Gstaad
1996 - 1997: Steinheuers Gourmetrestaurant, Bad Neuenahr, (Chef de partie)
1997: Chamber of Commece Master Chef class
1997: Schlosshotel Chastee, Tarasp, CH(Chef de partie)
1997 - 1998: Fährhaus Munkmarsch, Restaurant Petersilie, Sylt, (Chef saucier)
1998 - 2000: Restaurant La Table, Dortmund (Sous chef)
2000 - 2009: Tigerpalast, Tiger-Restaurant, Frankfurt am Main (Chef de cuisine)
2009 - 2014: La Bellezza, Paradies, Ftan, CH
2014 - 2015, Alte Post, Nagold
2015 - 2018: Executive Chef Schilthornbahn and director of the
Hotel Alpenruh in Mürren
since 2018 Executive Chef The Alpina Gstaad
Philosophy
Fun and satisfaction in life and job.
Awards
2002: Newcomer of the Year, Gault Millau
2006: Best Restaurant in Frankfurt/Main, Restaurant Hit List
2006: Best Restaurant in Frankfurt/Main, Restaurant Hit List
Special aspects
Hobbies: skiing, cycling, squash
Culinary style (cooking/ wine choices)
Classical with a modern touch
