{"id":38616,"date":"2021-03-26T14:27:00","date_gmt":"2021-03-26T13:27:00","guid":{"rendered":"https:\/\/www.buchinger-wilhelmi.com\/?p=38616"},"modified":"2021-05-10T16:55:38","modified_gmt":"2021-05-10T14:55:38","slug":"new-head-chef-at-buchinger-wilhelmi-on-lake-constance","status":"publish","type":"post","link":"https:\/\/www.buchinger-wilhelmi.com\/en\/new-head-chef-at-buchinger-wilhelmi-on-lake-constance\/","title":{"rendered":"New head chef at Buchinger Wilhelmi on Lake Constance"},"content":{"rendered":"
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We are delighted to welcome Phillipp Troppenhagen, our new head chef at Buchinger Wilhelmi on Lake Constance.<\/h2>\r\n

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.<\/p>\r\n

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.<\/p>\r\n

As he explains, \u201cIn 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.\u201d<\/p>\r\n

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Head chef from haute cuisine<\/h3>\r\n

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.<\/p>\r\n

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\u2019s Doc Cheng\u2019s 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.<\/p>\r\n

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Creating a dining experience for our guests<\/h3>\r\n

Phillipp Troppenhagen will further enhance the experience of guests and patients in our clinic with creative culinary delights. \u201cBuchinger Wilhelmi is a very special place where people spend an exceptionally intensive time. They become more consciously aware of the \u201chere and now\u201d. I want to help to create amazing moments for our guests!\u201d says Troppenhagen.<\/p>\r\n

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.<\/p>\r\n[\/vc_column_text][vc_empty_space height=”32″][\/vc_column][\/vc_row][vc_row][vc_column]

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