| Date of birth | 08.10.1969 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 |
| Website | nils-henkel.de/ |
|---|---|
| Social Media | facebook.com/Nils-Henkel-449503978518811/?fref=ts |
| 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) |
| 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 |
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