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Nils Henkel

Chef de Cuisine (Schwarzenstein Nils Henkel in Geisenheim)

CV of Nils Henkel

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
To restaurant details

Nils Henkel is Chef de Cuisine

in Schwarzenstein Nils Henkel in Geisenheim

Website www.nils-henkel.de/
Facebook www.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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Dieter Müller & Nils Henkel. Bibliothek Süddeutsche Zeitung ISBN: 3866155514 € 14.95 Einfach & Genial: by Dieter Müller and Nils Henkel.Umschau Verlag ISBN: 3865282628 € 34.90 Regular contributor to Port Culinaire Magazin
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