Nils Henkel
CV and info
Date of birth
07.10.1969
in
Kiel, D
Training
1986 - 1989: Voss Haus, Eutin (Romantik-Hotel and Restaurant)
CV
1989: Romantik-Hotel and Restaurant Voss Haus, Marina Magelstein, Eutin (Commis de Cuisine)
1990 - 1991: Hotel St. Raphael, Restaurant Le Jardin, Erich Häusler, Hamburg (Chef de partie/2nd Sous-Chef)
1991 - 1992: Landhaus Scherrer, Heinz O.Wehmann, Hamburg (Demi-Chef/Chef de Partie)
1992 - 1995: Il Ristorante, Uwe Witzke, Hamburg (Chef de Partie - Sous-Chef)
1995 - 1997: Restaurant Valkenhof, Pascal Levallois, Coesfeld (Sous-Chef)
1997: Restaurant Averbeck's Giebelhof, Clemens Averbeck, Senden-Ottmarsbocholt (Sous-Chef)
1997 - 2003: Restaurant Dieter Müller, Schlosshotel Lerbach, Bergisch Gladbach (Sous-Chef)
2004 - 2008: Restaurant Dieter Müller, Schlosshotel Lerbach (Chef de Cuisine)
since 2008: solely responsible chef for the Restaurant Dieter Müller, Schlosshotel Lerbach
1990 - 1991: Hotel St. Raphael, Restaurant Le Jardin, Erich Häusler, Hamburg (Chef de partie/2nd Sous-Chef)
1991 - 1992: Landhaus Scherrer, Heinz O.Wehmann, Hamburg (Demi-Chef/Chef de Partie)
1992 - 1995: Il Ristorante, Uwe Witzke, Hamburg (Chef de Partie - Sous-Chef)
1995 - 1997: Restaurant Valkenhof, Pascal Levallois, Coesfeld (Sous-Chef)
1997: Restaurant Averbeck's Giebelhof, Clemens Averbeck, Senden-Ottmarsbocholt (Sous-Chef)
1997 - 2003: Restaurant Dieter Müller, Schlosshotel Lerbach, Bergisch Gladbach (Sous-Chef)
2004 - 2008: Restaurant Dieter Müller, Schlosshotel Lerbach (Chef de Cuisine)
since 2008: solely responsible chef for the Restaurant Dieter Müller, Schlosshotel Lerbach
Website
Social Media
Philosophy
Make the day count
Member of
Jeunes Restaurateurs d'Europe
Awards
2009: Chef of the Year, Gault Millau
2008: Chef of the Month of May, Der Feinschmecker (trade journal)
2008: Chef of the Month of May, Der Feinschmecker (trade journal)
Special aspects
Hobbies: running (marathon), reading, music, going out for meals
Plans
To further develop and perfect my style of cooking but still to find the time for my family and private life.
Culinary style (cooking/ wine choices)
A modern flavour filled cuisine which is formed by a mixture of textures and contrasts
