We are delighted to welcome Phillipp Troppenhagen, our new head chef at Buchinger Wilhelmi on Lake Constance.
His previous achievements include designing and opening the Nikkei Nine restaurant in Hotel Vier Jahreszeiten in Hamburg (awarded 15 Gault Millau points). Phillipp Troppenhagen follows in the footsteps of our longstanding head chef, Hubert Hohler, who will be Senior Expert Gastronomy at Buchinger Wilhelmi.
Not only has Phillipp Troppenhagen worked for many years in leadership positions in high-end restaurants, he has also trained as a nutritionist. What motivates him most in his work is combining the aspect of pleasure with wholefood, meat-free nutrition.
As he explains, “In my experience, a healthy diet can only function if it involves enjoyment. I look forward to imparting this pleasurable experience to guests at Buchinger Wilhelmi. I know that I can express my creativity here to the full by designing and preparing healthy, vegetarian taste sensations.”
Head chef from haute cuisine
From the start of his career, Phillipp Troppenhagen was destined for haute cuisine. He completed his training as a chef in the kitchens of Hotel Louis C. Jacob (Hamburg); at the time of his apprenticeship, the restaurant had one Michelin star. He went on to work as chef de partie and sous chef in top Gault Millau and Michelin restaurants in Germany and Switzerland.
They include the Tafelhaus restaurant and Hotel Vier Jahreszeiten in Hamburg. In Switzerland, Phillipp Troppenhagen worked in the Bam Bou restaurant in Lucerne and Restaurant Widder in Zurich. He travelled to the Far East, Morocco and Zanzibar on culinary educational tours, and to Australia as chef de partie. After continuing his education at Alain Ducasse cooking school in Paris, Phillipp Troppenhagen most recently worked at Hotel Vier Jahreszeiten in Hamburg. He was chef de cuisine in the hotel’s Doc Cheng’s restaurant (awarded 15 Gault Millau points and voted the best foreign restaurant) before being promoted to the position of executive chef at Hotel Vier Jahreszeiten. As of 2019, the Hamburg-born chef directed his focus to designing concepts for various German and French restaurants, while at the same time training to be a certified nutritional expert.
Creating a dining experience for our guests
Phillipp Troppenhagen will further enhance the experience of guests and patients in our clinic with creative culinary delights. “Buchinger Wilhelmi is a very special place where people spend an exceptionally intensive time. They become more consciously aware of the “here and now”. I want to help to create amazing moments for our guests!” says Troppenhagen.
Thanks to his extensive practical and theoretical expertise in high-end cuisine and healthy nutrition, Phillipp Troppenhagen is ideally prepared for his role as our new head chef at Buchinger Wilhelmi.
Hubert Hohler: Senior Expert Gastronomy at Buchinger Wilhelmi
After 24 years as head chef, Hubert Hohler will devote himself from now on to his new role as Senior Expert Gastronomy at Buchinger Wilhelmi. In this position, he will make Buchinger Wilhelmi’s culinary concept even better known outside the clinics, promote the topic of fasting nutrition, and develop new concepts to enable us to care for our patients even better during and after their stay in the future. To this end, Hubert Hohler will work with the head chefs in Überlingen and Marbella as well as the medical teams.
He will also be responsible for communicating valuable knowledge about healthy and sustainable nutrition online. In addition, he will step up his commitment to organic farming. We are very grateful that we will continue to have Hubert Hohler on board with his vast knowledge and experience in the future, and can develop fascinating new concepts together.