Honorary president 2019
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.