Peter Müller
CV and info
Date of birth
12.02.1966
in
Göggingen, D
Training
1981-1984: Hotel Restaurant Parkcafé, Donauwörth
CV
1984-1985: Arabella Hotel am Spitzingsee, Schliersee
1985: work experience in his parents' butcher's shop
1987: Hotel Gregor, Augsburg
1987-1988: Hotel Bachmair am See, Rottach-Egern
1988-1989: Parkhotel, Frankfurt (Gardemanger)
1990-1991: Restaurant Humperdinck, Frankfurt
1991: Arabella Grand, Hotel/Restaurant Premiere, Frankfurt (Saucier)
1992-1995: Hotel Inter*Continental, Restaurant Zum Hugenotten, Berlin (Sous chef)
1995-1998: ditto, head chef
since March 1998: Mairot - Workshop for Enjoying Life (Werkstatt der Lebensfreude), Dorfen/Zeilhofen (Patron and chef)
1985: work experience in his parents' butcher's shop
1987: Hotel Gregor, Augsburg
1987-1988: Hotel Bachmair am See, Rottach-Egern
1988-1989: Parkhotel, Frankfurt (Gardemanger)
1990-1991: Restaurant Humperdinck, Frankfurt
1991: Arabella Grand, Hotel/Restaurant Premiere, Frankfurt (Saucier)
1992-1995: Hotel Inter*Continental, Restaurant Zum Hugenotten, Berlin (Sous chef)
1995-1998: ditto, head chef
since March 1998: Mairot - Workshop for Enjoying Life (Werkstatt der Lebensfreude), Dorfen/Zeilhofen (Patron and chef)
Philosophy
My own style of gastronomy using the very best products.
Awards
1994: 2nd at the 28th Prix Culinaire International Pierre Taittinger, Germany
1995: 4th at the 29th Prix Culinaire International Pierre Taittinger, Germany
1995: 1st in the CMA Competition 'Recipes from choice and inexpensive parts of lamb' held at Josef Lafer's Stromburg
1995: 4th at the 29th Prix Culinaire International Pierre Taittinger, Germany
1995: 1st in the CMA Competition 'Recipes from choice and inexpensive parts of lamb' held at Josef Lafer's Stromburg
Plans
In the long term an hotel with a holistic gastronomic concept is planned in Zeilhofen.
Culinary style (cooking/ wine choices)
honest cooking which still allows the product pride of place
