Tobias Heldt

reference

Chef de Cuisine (Stresa in Dresden)

Current restaurants

Stresa (Chef de Cuisine)

CV and info

Training

September 2007- Juli 2010 Ausbildung zum Koch-Schloss Elmau ( Bayern )

Juli 2010- Dezember 2011 Commi de Cuisine- Schloss Elmau
Dezember 2011-August 2012 Demichef de partie Grandhotel Sonnenbichl,Garmisch-Partenkirchen
September 2012-Dezember 2013-Demichef de partie Hotel Bülow Palais, Dresden (1 Michelin Stern)
Januar 2014-März 2015 Chef de partie, Hotel Bülow Palais, Dresden (1 Michelin Stern)
April 2015- Dezember 2016- Junior Sous Chef Restaurant Schwarzenstein, Dirk Schröer, Geisenheim (1 Michelin Stern)
Januar 2017- August 2018- Chef de Partie Restaurant Schwarzenstein by Nils Henkell, Nils Henkel,Geisenheim (2 Michelin Sterne)
September 2018- März 2020- Sous Chef , Restaurant Schwarzenstein by Nils Henkel, Nils Henkel, Geisenheim (2 Michelin Sterne)
Juli 2020-Oktober 2022- Sous Chef , Restaurant Tim Raue, Time Raue , Berlin, (2Michelin Sterne)
November 2022- Juli 2023- Küchenchef, Restaurant Tim Raue, Tim Raue, Berlin ( 2 Michelin Sterne )
August 2023-August 2025 Küchenchef, Hotel bei Schumann, Kirschau-Schirgiswalde (1 Michelin Stern)
Seit September 2025- heute Küchenchef, Restaurant Stresa, Dresden

News: Tobias Heldt

Staff news

Tobias Heldt is cooking at Stresa

The head chef would like to further develop his culinary style

Concept

Gourmet restaurant JUWEL reinvents itself

From April to August 2025, the starred restaurant at the BEI SCHUMANN hotel is taking a creative break for a new world of indulgence

Partnership

On the JUWEL wine list: Weingut von Othegraven

From now on, selected top wines from TV presenter and winemaker Günther Jauch and his wife Thea can be found on the wine lists at the BEI SCHUMANN hotel.