Managing Director, Weinberg-Schlösschen
According to his mother Herta, he was already holding a kitchen spoon at the age of 5; and no one was surprised that, following excellent training and exciting years on the high seas, he now wisher to use his apply his talents and creativity to Middle Rhine cuisine.
Learning to cook with the best ...
After training for 3 years in "Der Kaiserhof" Restaurant in Guldental, he moved to Brussels in 1999 to take up a position as Chef de Partie in the Holiday Inn and, along the way, to learn French cooking jargon.
In 2001 he starting working in the 'Traube Tonbach' Hotel in Baiersbronn, Black Forest (one of Europe's top gourmet hotels).
Here, half a year later, he was promoted to Chef Saucier, cooking for stars and celebrities and gaining valuable experience in 5-star gastronomy.
International experience as a chef ...
A culinary journey around the world ...
In 2003 Florian fulfilled his dream of travelling the world, by signing up for the Hapag Lloyd cruise ship 'MS Europa', circumnavigating the globe twice by ship.
As Chef Saucier and Chef de Cuisine in the ‘Veneziaan Bord’ restaurant (awarded 16 points in Gault Millau), he delighted celebrities such as the entertainer Udo Jürgens, rock star legend Udo Lindenberg and the opera star Deborah Sasson, who visited him in Weinberg-Schlösschen in Oberheimbach after his return in 2005, when she enjoyed ‘cuisine à la Florian' once again.
Since 2007 Florian and his brother Marc have a firm hold on the cuisine at Weinberg-Schlösschen in Oberheimbach. Both brothers are always interested in new things, which combine traditional regional food with international cuisine and also unusual ideas.
"A passionate chef - who creates culinary delights" would be a very appropriate description.