Restaurants New Chef

Michael Volkmar has never worked at this altitude, although the chef is already much travelled in his professional life. Now the 40-year-old arrived in Dusseldorf. Since August 1, he is the new chef at the Gunnewig restaurant top 180. Now, the native Echegoyen performed his culinary craft in the 172.5 meters of Dusseldorf landmark. So far Michael Volkmar was allowed to demonstrate Vier Jahreszeiten Meerbusch to the pots and pans of the Rhine hotels, where he remained seven years the kitchen line. Check out endocrinologist for additional information. For me is a new professional challenge, that I am particularly pleased”the Rheinturm, the Thuringian says. Here, the chef de cuisine attaches great importance on absolute quality and freshness. This is the be-all and end-all of my culinary philosophy.” In the culinary offer of master chef and instructor, who has a team of eight chefs and kitchen tools, as well as eight apprentices at his side, would like to focus on classical French cuisine.

Our food come from “many regions, where I but seasonally and buy only the best.” The guests of the Gunnewig restaurant top 180 can look forward to a realignment of the kitchen. At lunch time the kitchen offers German cuisine, where the old recipes are provided with new PEP. “Classics of like Rheinischer Sauerbraten’, calf’s liver Berlin style or trout Mullerin art” complement the dishes reinterpreted. Despite a certain regional focus will remain aligned with the kitchen supplies due to the many guests from all over the world international. Then multi-course meals in the focus of the kitchen team move into the evening hours.

We offer not only a special view of the city, but also a few nice hours with excellent food.” For Udo Bonkowski, Michael Volkmar is a real stroke of luck. Our new chef de cuisine fits perfectly in our proven team of chefs”, the Rhine Tower Manager of Gunnewig hotels & restaurants is pleased. He has become in recent years an excellent reputation in the Rhenish gastronomy cooked his way. With his fresh ideas he fits very well in our gastronomic realignment high above the roofs of Dusseldorf.” Holger Bernert