Tillmann Hahn
CV and info
Date of birth
20.01.1969
in
Darmstadt, D
Training
1991: Schweizer Stuben, under Fritz Schilling, Wertheim am Main
CV
1993: Landhaus Scherrer, under Heinz Wehmann, Hamburg
1993: Restaurant Marinas, under Michael Wollenberg, Hamburg
1994: Restaurant Dieter Müller, Schloßhotel Lerbach, under Dieter Müller, Bergisch Gladbach
1995 - 1999: Mandarin Oriental, Hong Kong
1999 - 2003: Schweizer Stuben, Wertheim am Main
* Guide Rouge (Michelin)
2003 - 2007: Kempinski Grand Hotel Heiligendamm, Ostsee
2007: World Economic Summit G8
since 2008: Yachthafenresidenz Hohe Düne, Yachting & SPA Resort, Rostock-Warnemünde (executive chef)
1993: Restaurant Marinas, under Michael Wollenberg, Hamburg
1994: Restaurant Dieter Müller, Schloßhotel Lerbach, under Dieter Müller, Bergisch Gladbach
1995 - 1999: Mandarin Oriental, Hong Kong
1999 - 2003: Schweizer Stuben, Wertheim am Main
* Guide Rouge (Michelin)
2003 - 2007: Kempinski Grand Hotel Heiligendamm, Ostsee
2007: World Economic Summit G8
since 2008: Yachthafenresidenz Hohe Düne, Yachting & SPA Resort, Rostock-Warnemünde (executive chef)
Philosophy
Live and let live.
Member of
Slow Food
Deutsche Akademie für Kulinaristik
Netzwerk German Institute of Culinary Art
Deutsche Akademie für Kulinaristik
Netzwerk German Institute of Culinary Art
Awards
1996 - 1999: Best Restaurant in Hong Kong, Hong Kong Tatler
1997: Ten Best Hotel Restaurants of the World, Hotels Magazine International
2000: Menu of the Year, Gault Millau
2000 - 2003 & 2005 - 2008: * Michelin
1999 - 2002: 18 points Gault Millau
2003: Innovation of the Year
2006 - 2008: Mecklenburg-Vorpommern's Best Chef (1st prize at the Grand Mecklenburg-Vorpommern Culinary Show)
2007: Cooked for the heads of state at the World Economic Summit
1997: Ten Best Hotel Restaurants of the World, Hotels Magazine International
2000: Menu of the Year, Gault Millau
2000 - 2003 & 2005 - 2008: * Michelin
1999 - 2002: 18 points Gault Millau
2003: Innovation of the Year
2006 - 2008: Mecklenburg-Vorpommern's Best Chef (1st prize at the Grand Mecklenburg-Vorpommern Culinary Show)
2007: Cooked for the heads of state at the World Economic Summit
Special aspects
Hobbies: architecture and crafts, wine and water
Culinary style (cooking/ wine choices)
Substantial, inspired by all cultures, polyglott but still bound by tradition. No sensationalism.
