Head Chef at Weinberg-Schlösschen
Marc is now one of the top chefs in his field, having already known that he wanted to become a chef at the age of 13.
After finishing catering college in Bad Kreuznach, he learned everything that a budding chef should know during his 2 1/2 years at Burg Reichenstein.
Learning to cook with the Europe's top chefs
He then entered the family business as sole chef and treated guests at Bergschlösschen in Oberheimbach to Middle Rhine specialities.
Like his brother Florian, he moved to the Black Forest, where worked at the ‘Traube Tonbach' Hotel as Commis de Cuisine and Demi Chef de Partie: and then became Chef de Partie in the city of Hamburg, working in "Palazzo" under the direction of Harald Wohlfahrt (one of Europe's most acclaimed chefs).
In addition to many celebrities such as Michael Schumacher, Winfried Schäfer, Berti Vogts and Harald Schmidt, Marc also cooked for boxing heavy-weight world champion Wladimir Klitschko, who towered above him.
International experience as a chef ...
Good chefs are not only needed at home!
Marc’s taste for adventure finally took hold of him when he had the opportunity to join the Hapag-Lloyd expedition ship MS Bremen on a cruise to Antarctica. As Chef de Partie and later as First Cook he looked after both passengers and crew from the southern most tip of Africa to the most northerly points of Europe.
After crossing the Pacific and Panama Canal, Marc found himself back at home, where, since 2007, he has managed the kitchen at Weinberg-Schlösschen in Oberheimbach together with his brother Florian.
Both are always interested in new things, which combine traditional regional food with international cuisine and also unusual ideas.
Marc also successfully completed his training as a master chef in 2011.
Marc's maxim is particularly appealing: "Having someone as a guest means making sure they are happy"