Growing up in a small village in the countryside of Saxony-Anhalt, his passion and understanding of high-quality, fresh, and natural products is rife. As a ardent angler in the Norwegian fjords and the islands of the North Atlantic, his cuisine combines fresh ingredients with his love of nature and fish.
In 1998 chef Krolik spent a year working at the Tigerpalast in Frankfurt. Under the guidance of the former chef de cuisine Viktor Stampfer, he honed his instinct for high quality ingredients and creative compositions. In 2005, while he was working at Brenner’s Park Hotel & Spa as chef de cuisine, Krolik’s contemporary-cum-classical cuisine won the recognition of the Michelin Guide with his first star. In 2010 Andreas received his second Michelin star.
Having spent 12 years working at Brenner’s Park Hotel & Spa, the star chef returned to the Tigerpalast. In November 2012, the Guide Michelin awarded Krolik's cuisine at Tigerpalast again with a Michelin star and the Gault Millau with 17 out of 20 points. Only one year later, in November 2013, Andreas Krolik receives the second Michelin star.
Describe your culinary philosophy in 5 phrases...
Modern interpretation of a classic, German, Mediterranean, own creations, strong taste
How did you feel when you were awarded your first Michelin star?
It was an overwhelming feeling, I was proud of the performance, proud of my team, and thankful for the opportunity. It was new motivation and at the same time gave me a sense of responsibility for the future.
What is your greatest inspiration?
Nature, the seasons, high-quality ingredients, tranquility and my own taste.
What three things would you take to a desert island?
My family, my fishing rod and a lighter.
- 2 Michelin stars, Tigerpalast – 2012, 2013
- 17 Gault Millau points
60313 Frankfurt am Main
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