Famous honorary Presidents

"Inspired by the world's flavour - apart from Antarctica!” This is how Michael Kammermeier describes his kitchen which is famous and renowned for its creativity and aromatic cuisine.

Michael Kammermeier, born in 1978, joined Heinz Winkler at the Residency Aschau after completing his apprenticeship as a chef, thus starting his experience in the top-class gastronomy with a 3-star chef. After this experience, Kammermeier joined Stefan Marquard (1 Michelin star) at Lake Constance for 3 years. The management style in Stefan Marquard's kitchen fascinated him immediately: everyone had to work creatively on their own. In 2002 the native Bavarian moved to Wiesbaden. Only a few years later, in 2006, he succeeded in becoming head chef at the gourmet restaurant "Ente" in the Nassauer Hof in Wiesbaden.

Under his leadership, the traditional restaurant ENTE continued to be the only restaurant in Wiesbaden to have been awarded the famous Michelin star. The renowned gourmet restaurant at Nassauer Hof has been awarded the Michelin star for four decades without interruption and most recently with 16 Gault Millau points. The star chef is supported by a great team of 8 people and restaurant manager Jimmy Ledemazel.

Since 2006, the creative chef, who is also a member of the Association of Jeunes Restaurateur d`Europe, has been presenting his "globally inspired cuisine". The traditional duck has always been on the menu, whether as a main course, e.g. the braised Barbary duck, or as an appetizer, e.g. the sliced duck liver.

As a specialist in gastronomic sciences and head of communications and public relations at the 'Markthalle Neun' covered market in Berlin, she is passionately committed to culinary cultures and markets where rural and urban life meet. With extensive know-how in both theory and practice, she sees food as our most direct access to the world. This is particularly true of cheese, through which she studies the interdisciplinary nature of culinary culture. An activist in her field, co-organiser of the ‘Cheese Berlin’ event and juror for the World Cheese and Swiss Cheese Awards, she puts her wealth of knowledge to good use in raising the profile of food products on the global stage. It is therefore a great honour for her to accompany the first edition of the Frankfurt International Trophy dedicated to charcuteries.

Even as a child, you would always find him at the stove of his mother's restaurant in Dinkelsbühl. After training as a chef, he spent a pivotal period with Harald Wohlfahrt and perfected his skills at Jörg Müller in Sylt, at "La Table" in the Hohensburg casino as well as at Guarda Val in Lenzerheide. At a mere 26 years old, he was the youngest person in his profession to be awarded a Michelin star which he kept for over 30 years. Moreover, he is a founding member of the Jeunes Restaurateurs d'Europe association and judges in national and international cooking competitions.For the last twelve years, he has been head of all culinary activities at Heidelberg Palace and, in addition to providing catering services for events and weddings in Germany's most romantic location, he cooks classic French cuisine modernised and interpreted regionally in his restaurant - the Schlossweinstube. He is also known for his large musical-culinary programme in the picturesque castle's open-air restaurant during the summer, on top of his musical dinner shows in winter, which, for the last four years, have successfully attracted guests from far and wide.

Berlin-born Ursula Heinzelmann runs her own business. She is a trained chef, a qualified sommelier and has even run a wine shop and delicatessen. Since 2021, she has also been a culinary historian, journalist and writer and has endless passion for her favourite subject: cheese. She is also known by her pseudonym "Heinzelcheese" and, as such, organises her monthly Heinzelcheesetalks all about the latest goings on in the world of cheese and wine at the Berlin market Markthalle Neun. She also gives seminars for cheese-makers and, for several years, has been the curator of Cheese Berlin – an event devoted to cheese. The latest book she has written on the subject is called Vom Käsemachen: All about Cheese Making, and she is also a member of the "Guilde internationale des Fromagers".

Markus Pape grew up in the Sauerland region, in the western part of Germany. His grandmother cooked delicious dishes for him every day, for example pea soup, and crêpes with apples from the garden. So the chef at Meisenheimer Hof has been surrounded by cooking since he was a small child, and has never lost the love of cooking fruit from his orchard. Markus learned the ropes from Jean-Claude Bourgueil and Dieter Müller at the Hotel zur Post restaurant. Since 2013, he has been hard at work in the kitchens of the Meisenheimer Hof, where he delights guests with regional delicacies. Combining local products and world cuisine, Markus Pape strives for a cuisine that is innovative yet anchored in tradition. “At our restaurant, we want guests to take the time to slow down. Here we celebrate culinary and architectural culture, all enjoyed with good wines”, explains the manager of the lovingly restored Baroque building that is now home to a charming restaurant and 24 hotel rooms. The establishment cannot be mentioned without a word about its wine cellar, which overflows with treasure.Gault & Millau has given the hotel and its chef 15 points out of 20. Markus Pape has been a member of Jeunes Restaurateurs d’Europe since 2017.

Anke Heymach, a fifth-generation cheesemonger, is the heart and hands of the Rheingau Affineur establishment. Cheese and its ripening are a tradition in the family, and the savoir-faire has now been passed on from father to daughter. Anke grew up surrounded by cheese, and even as a child was passionate about the cheesemongering profession. Anke learned everything she knows from her father: she worked with him for many years and came to share his fascination for the many facets of cheese. Twelve years ago, Anke decided to make cheese her profession, and became a ripener. She is now the owner of Rheingau Affineur and a member of the Guilde Internationale des Fromagers.

Anke buys her wheels of cheese from cheesemakers chosen with care and ripens them with the finest quality ingredients to obtain exquisite cheeses. The Rheingau Affineur universe is filled with delicacies and delicious contrasts. Ripening a good cheese takes time, so bringing one forth from the cellar is never left to chance; it must be just the right moment. But Anke Heymach is very patient, and her cheeses are well worth the wait!

Anke’s favourite is the Blauer Schoki-Lakritz, a semi-hard cheese made from raw milk and ripened with cocoa, liquorice, and bits of cocoa bean.

Kraftwerk, a restaurant run by Bertl Seebacher and Daniela Finkes since 2008, has a very surprising location: it is set in a former power station that has been classified a historical monument. Bertl Seebacher, both chef and sommelier at Kraftwerk, has put his Austrian heart into the restaurant and its menu, which he himself describes as “international, with an alpine flavour”.

From the weiner scnitzel to the scallops, from the shrimp with pumpkin to the coconut mousse, all is a delight for the tastebuds. The Kraftwerk has won many prizes for its ‘casual fine dining’ and continues to serve high quality, refined dishes in a relaxed atmosphere. All the major gourmet guidebooks rate it one of the best restaurants in Hesse.

Gault & Millau, for its part, considers the young chef an up-and-coming talent, and has given Seebacher a mark of 15/20 for his culinary art. This mark was awarded for mastery, creativity and savoir-faire demonstrated on a daily basis. Bertl Seebacher has gained experience in the kitchens of numerous gourmet establishments including Tantris in Munich, Hangar 7 in Salzburg and Marcobrunn at Reinhartshausen castle. He has learned from the best, cooking alongside chefs such as Eckart Witzigmann, Lea Linster and the Michelin-starred Swiss chef André Jaeger.

Bertl Seebacher has been a member of Jeunes Restaurateurs d’Europe since 2015. Since 2013, he has often been a guest on the Hallo Hessen programme on HR television, where he cooks live in the afternoon!

"Inspired by the world's flavour - apart from Antarctica!” This is how Michael Kammermeier describes his kitchen which is famous and renowned for its creativity and aromatic cuisine.

Michael Kammermeier, born in 1978, joined Heinz Winkler at the Residency Aschau after completing his apprenticeship as a chef, thus starting his experience in the top-class gastronomy with a 3-star chef. After this experience, Kammermeier joined Stefan Marquard (1 Michelin star) at Lake Constance for 3 years. The management style in Stefan Marquard's kitchen fascinated him immediately: everyone had to work creatively on their own. In 2002 the native Bavarian moved to Wiesbaden. Only a few years later, in 2006, he succeeded in becoming head chef at the gourmet restaurant "Ente" in the Nassauer Hof in Wiesbaden.

Under his leadership, the traditional restaurant ENTE continued to be the only restaurant in Wiesbaden to have been awarded the famous Michelin star. The renowned gourmet restaurant at Nassauer Hof has been awarded the Michelin star for four decades without interruption and most recently with 16 Gault Millau points. The star chef is supported by a great team of 8 people and restaurant manager Jimmy Ledemazel.

Since 2006, the creative chef, who is also a member of the Association of Jeunes Restaurateur d`Europe, has been presenting his "globally inspired cuisine". The traditional duck has always been on the menu, whether as a main course, e.g. the braised Barbary duck, or as an appetizer, e.g. the sliced duck liver.

Nils Henkel has his own special style of cuisine. It’s called ‘Pure Nature’. Nils serves guests a new German cuisine that plays on different textures and uses many surprising aromas. The accent is often placed on heirloom vegetables and the region’s wild herbs, while fish and meat are simply an accompaniment in some dishes. Nils Henkel’s firmly held beliefs can be clearly seen in his Flora menu, where he uses no meat or fish at all.

Nils Henkel began training as a chef in 1986 at the Romantikhotel Voss-Haus in Eutin. His career path then led him to Le Jardin at the Raphaël Hotel, the Landhaus Scherrer belonging to Heinz Wehmann and Il Ristorante, all in Hamburg. He then moved to the Münster area, where he worked as a sous-chef under Pascal Levallois at the Valkenhof in Coesfeld and Averbeck’s Giebelhof in Senden. Henkel completed his training in 1997 at the Althoff Schlosshotel Lerbach, where he was Initially a sous-chef in Dieter Müller’s restaurant. In 2004 he became a chef at this establishment, and Chef Müller’s right-hand man. In 2008, Henkel found himself the one and only executive chef at this renowned restaurant.

The following year Gault & Millau named Nils Henkel Chef of the Year. In 2010, Henkel published his Pure Nature cookbook, and that same year Diners Club magazine readers elected him ‘Most Innovative Chef’. Then, in 2012, Rolling Pin magazine also named Henkel Chef of the Year, followed by Der Feinschmecker magazine in 2017.

Since 2017, Henkel has been Executive Chef at the Schwarzenstein Restaurant, which is part of the Burg Schwarzenstein Relais & Châteaux Hotel in Johannisberg. With the ‘Faune’ and ‘Flore’ menus he proposes there, Nils remains faithful to his ideals and continues to serve up a pure and natural cuisine. Schwarzenstein Restaurant is one of Germany’s 20 best restaurants. It has been awarded two stars by Michelin and obtained 18/20 points from Gault & Millau

Erik Arnecke was born in 1983 in Haldensleben. Today's star chef graduated his first cook training once in the rest area Uhrsleben.

In the years 2004 - 2006 he gained experience in the restaurant The Grill (today Terra) at The Ritz Carlton in Wolfsburg. Then, a year in the hotel and restaurant Faehrhaus on Sylt followed (2 Michelin stars and 17 Gault & Millau points). During a stay of several years at the Hotel and Restaurant Residence, Essen (2 Michelin stars, 16 Gault & Millau points), he was able to prove his culinary skills as Chef de Partie. Back in Wolfsburg, he stayed for two more years as Chef de Partie in the Aqua restaurant, The Ritz Carlton, (3 Michelin stars, 19 Gault & Millau points). In the years 2012 - 2014 he returned as chef to the awarded Residence Hotel and Restaurant in Essen.

Since 2014, Erik Arnecke, head chef at the gourmet restaurant Philipp Soldan, Frankenberg, spoils his guests with his cooking skills. The restaurant Philipp Soldan, Frankenberg, is awarded a Michelin star and 16 points by Gault Millau. The German gastronomy Magazine “Der Feinschmecker” voted him “Newcomer of the year 2015”.

His philosophy: Natural pleasure
A friend of the simple inn kitchen, Erik Arnecke likes hearty dishes like a nourishing string bean stew himself. Therefore, he does not overwhelm his guests with highly complex product combinations or overburden his creations. Focusing on the traditional and the original, he has succeeded in combining his cuisine with the history and tradition of the country and the region. The communicative openness and transparency in the Philipp Soldan appeals to Erik Arnecke – and the fact that he is in direct contact with his guests. The proximity and the contact with his guests as well as his creations make him a likeable and popular personality of the gourmet world.

Andreas Krolik grew up in Halle, on the banks of the Saxon Saale river. After nearly 12 years at the Brenners Park Hotel & Spa, Andreas Krolik changed to the Tigerpalast in Frankfurt. There his skills were rewarded in November 2012 with a star from the Michelin guide and 17 points from Gault & Millau. A second star followed just one year later. In March 2015, Andreas Krolik moved to the Lafleur restaurant, and in November of the following year the restaurant was awarded 18 points by Gault & Millau. Two Michelin stars rounded out this list of prizes.
Yet another honour was bestowed on Andreas Krolik in 2016: on 14 November he was elected ‘Chef of the Year 2017’ by Gault & Millau.

The two-star Chef describes his cuisine as steeped in contemporary classicism with Mediterranean influences, yet also firmly anchored in regional products. Though prepared with great refinement, his dishes are limpid and characterised by sublime simplicity. He also has a unique way of preparing his signature fish dishes. Amongst all the best German chefs, he is undoubtedly one of the greatest experts on fish. Since 2014, Andreas Krolik has offered a vegan menu with 6 dishes. Even today, he is still the only Michelin-starred Chef in Germany to offer an exclusively vegan menu.

The wine cellar at Lafleur restaurant is stocked with meticulously selected regional and international wines. Its 1200+ bottles come from the best German, French, Italian and Spanish domains, and some are quite rare. These wines reveal their true greatness when accompanied by Andreas Krolik’s cuisine.

Tim Raue was born in Berlin in 1974. In July 2010, having successfully completed chef’s school and acquired experience in several positions in Berlin restaurants, he decided to open his own restaurant with the help of his associate Marie-Anne Raue. Gault & Millau awarded 19 points to the Tim Raue Restaurant in November 2011, and one year later Raue received his second Michelin star. The Tim Raue Restaurant also places 34th on the list of ‘The World‘s 50 Best Restaurants’.

In April and May 2013 two new restaurants were opened with Tim Raue as their consultant: Sra Bua by Tim Raue in the legendary Hotel Adlon Kempinski, and La Soupe Populaire Timraue at the Bötzow Berlin (closed since April 2016 because of extensive work on the site). Tim Raue also created the STUDIO timraue concept pop-up, the first edition of which occupies the VIP-lounge-concept at Olympiastadion Berlin. The three 'Brasserie Colette Tim Raue'-in Munich, Berlin and Constance-also belong to the famous chef’s panoply of projects, and he gladly lends a hand in a consulting role. In 2016, the new Asian concept restaurant ‘Hanami by Tim Raue’ was created on the ‘TUI Mein Schiff 5’ cruise liner, and at the end of that same year the ‘DRAGONFLY by Tim Raue’ restaurant–designed by Tim Raue himself–opened in Dubai.

Tim Raue is particularly fond of French wines: wines with character from the Bordeaux and Bourgogne regions are his special favourites. The Wine List for the 2-star restaurant currently has more than 1200 rare wines, of which nearly half are French.